You will have to bare with me on this one because it's one of those fly-by-the-seat-of-your-pants. After looking in all the cook books I own and visiting all the web sites I could find, I still did not have the recipe that reminded me of my grandmothers scalloped cabbage. I called my friend Monna Lu, who lives down the road and has every old recipe ever invented because she has every church cook book published within a 100 miles of us. Sure enough she found the one I was looking for. The strange thing is the recipe is from another neighbor that was a friend of my mothers. Ms. Ivy Estes is in heaven now making scalloped cabbage and I'm thrilled to have her recipe. Here we go!
Coarse shred a large head of cabbage and cook in a pot of water that you have added a tablespoon of salt and a tablespoon of sugar. Cook for 20 minutes and drain.
In the meantime crush 1 sleeve of saltine crackers. Just crush them in the package. Save a heaping cup of these for your topping mixed with 2 tablespoons melted butter.
Sprinkle about half of the remaining cracker crumbs in the bottom of a good size baking dish. Add half the drained cooked cabbage and sprinkle with salt the coarsely ground black pepper. Add the remainder of the crackers and the rest of the cabbage. More salt and pepper.
Now here is the hard part. Do you want cheesy scalloped cabbage or plain? My grandmother made it plain, but its great either way. If you want cheesy add the cheese, if not leave it out.
Heat I large can (12-ounces) and 1 small can (5 -ounces) of evaporated milk and 1 stick of butter in a sauce pan. Now is the time to add a big hunk (4-6-ounces or more) of Velveeta cheese to melt, if your having cheesy.
Pour this over the cabbage and crackers. Cover with the heaping cup of crackers that you mixed with the 2 tablespoons of melted butter.
Bake for 30-45 minutes at 350 degrees F., until golden brown.
I have just made a very simple recipe into a major event.
All I need with this is a pan of cornbread and fresh from the garden sliced tomatoes.