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scalloped cabbage topped with breadcrumbs; 1940s struggle recipe

1940s Simple Scalloped Cabbage Recipe

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Drawn from a 1944 wartime home cooking tradition, this scalloped cabbage casserole is the original struggle meal done right. It builds a savory creamy white sauce from bacon drippings, all-purpose flour, and whole milk, layers it over blanched, finely shredded tender cabbage in a casserole dish, and bakes under a crunchy breadcrumb topping at 375 degrees Fahrenheit until golden brown. Resourceful, budget-friendly, and deeply satisfying, this vintage side dish takes under 35 minutes from start to finish and tastes like far more than the sum of its humble parts.

  • Total Time: 33 Minutes
  • Yield: 5 Servings 1x

Ingredients

Units Scale
  • 3 tablespoons bacon drippings
  • 3 tablespoons flour
  • 1-2 teaspoon salt
  • 1 cup milk
  • 1 quart shredded cabbage
  • 1/4 cup bread crumbs
  • 1/4 teaspoon cayenne powder (optional)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a casserole dish or baking dish and set aside.
  2. In a medium saucepan over medium heat, melt the bacon drippings. Add the flour, salt, and optional cayenne and whisk until smooth and slightly bubbly, about one minute.
  3. Slowly pour in the milk while whisking constantly. Continue cooking over medium heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about three to five minutes. Remove from heat.
  4. Bring a large pot of water to a boil. Add the finely shredded cabbage and cook for three minutes. Drain thoroughly in a colander and let sit for a few minutes to release excess liquid.
  5. Transfer the drained cabbage to the prepared casserole dish in an even layer. Pour the white sauce over the cabbage and stir gently to combine.
  6. Sprinkle the bread crumbs evenly over the top. For a deeply golden brown top, drizzle a small amount of additional bacon drippings or melted butter over the bread crumbs.
  7. Bake for 20 minutes at 375 degrees F, until the top is golden brown and the sauce is bubbling at the edges. Serve immediately.

Notes

Use salt to taste – add 1 teaspoon, stir, cook for a minute, then taste. Add more if needed.

Find it online: https://recipe-rewind.com/scalloped-cabbage-recipe/

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