Appalachian Cabbage Pudding
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium head of cabbage, about 2 pounds21/2 quarts water2 ounces slab bacon1 teaspoon crushed red pepper2 cups whole milk3 large eggs1 teaspoon salt1/4 teaspoon dry mustard1/8 teaspoon cayenne pepperFreshly ground black pepper1 cup small bread cubes1/2 teaspoon dried thyme1/4 cup fine white bread crumbs2 tablespoons unsalted butter, meltedMakes 6 servings
PREHEAT the oven to 350 degrees.
REMOVE and discard the outer blemished leaves of the cabbage, then cut the head into quarters and cut out the hard core.
POUR the water into a pot and add the bacon and crushed red pepper flakes. Bring to a boil then add the cabbage quarters. Boil for 15 minutes. Drain the cabbage, run under cold water and drain again. Reserve the bacon.
CHOP the cabbage roughly and squeeze it with your hand to remove all of the excess moisture. Reserve the cooked cabbage in a large bowl.
COMBINE the milk, eggs, salt, mustard, cayenne pepper and black pepper, whisking until well blended. Pour this mixture over the cabbage. Take the reserved bacon and cut into a small dice.
COMBINE the bacon in a small bowl with the bread cubes and thyme. Toss to blend.
SPRINKLE the bread crumbs evenly over the bottom and sides of a buttered 11/2 quart casserole or soufflé dish.
POUR the cabbage evenly into the dish then top with the bacon and bread cube mixture. Drizzle with melted butter and bake until the custard is set, about 50 to 60 minutes. Remove from oven and serve hot.
If used as a min dish it will serve 4 and the calories will come to 305 per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYELLEN301.
REMOVE and discard the outer blemished leaves of the cabbage, then cut the head into quarters and cut out the hard core.
POUR the water into a pot and add the bacon and crushed red pepper flakes. Bring to a boil then add the cabbage quarters. Boil for 15 minutes. Drain the cabbage, run under cold water and drain again. Reserve the bacon.
CHOP the cabbage roughly and squeeze it with your hand to remove all of the excess moisture. Reserve the cooked cabbage in a large bowl.
COMBINE the milk, eggs, salt, mustard, cayenne pepper and black pepper, whisking until well blended. Pour this mixture over the cabbage. Take the reserved bacon and cut into a small dice.
COMBINE the bacon in a small bowl with the bread cubes and thyme. Toss to blend.
SPRINKLE the bread crumbs evenly over the bottom and sides of a buttered 11/2 quart casserole or soufflé dish.
POUR the cabbage evenly into the dish then top with the bacon and bread cube mixture. Drizzle with melted butter and bake until the custard is set, about 50 to 60 minutes. Remove from oven and serve hot.
If used as a min dish it will serve 4 and the calories will come to 305 per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYELLEN301.
Nutritional Info Amount Per Serving
- Calories: 203.6
- Total Fat: 8.9 g
- Cholesterol: 139.0 mg
- Sodium: 566.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.7 g
- Protein: 9.0 g
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