☰
Public Domain Recipes
cegoh (Pixabay License).

Creamed Cabbage and Dried Beef

Ingredients

Directions

  1. Chop cabbage coarsely and cook in salted water until tender, then drain.
  2. Chop the dried beef and soak in a little warm water for 10 minutes.
  3. Grease a casserole and in it place alternate layers of cabbage and dried beef.
  4. Pour the white sauce over it and top with buttered bread crumbs.
  5. Bake in moderate oven (350f) 25 minutes.

Other Information

Author: Organization.Yorkraft Inc

Source: Pennsylvania Dutch Cooking (1960-01-01)

Category: Meat

Measure: avoirdupois

Ingredient: cabbage, beef, white sauce, bread crumb

Equipment: measuring cups, measuring spoons, stove, knife, oven, casserole

See Also

Stewed Roast Beef and Kraut Soup

by: • National Park Service, Smithsonian Institution • Festival of American Folklife: German Recipes (1976-01-01)

Soup, Meat • avoirdupois • beef, cabbage, saurkraut, carrot, onion, potato, tomato juice, bay leaf, salt, pepper • measuring cups, measuring spoons, stewpot, stove

Dutch Country Meat Loaf

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • avoirdupois • beef, egg, pork, bread crumb, veal, onion, milk, salt, pepper • measuring cups, measuring spoons, knife, oven, baking pan

Beef, Tomato and Cabbage Scallop

by: United States Department of Agriculture • Tomatoes On Your Table (1944-01-01)

Meat • avoirdupois • ground beef, fat, onion, celery, tomato, salt, pepper, cabbage, bread crumb • measuring cups, measuring spoons, knife, pot, stove, oven

Scalloped Onions and Peanuts

by: United States Department of Agriculture • Root Vegetables in Wartime Meals (1943-05-01)

Side • avoirdupois • onion, peanut, white sauce, bread crumb, fat • measuring cups, measuring spoons, baking dish, oven

Scalloped Parsnips

by: United States Department of Agriculture • Root Vegetables in Wartime Meals (1943-05-01)

Side • avoirdupois • parsnip, white sauce, bread crumb • knife, baking pan, oven