Ingredients:
1 cup unsalted chicken stock
1/2 head savoy cabbage, cored and finely shredded
2 tablespoons unsalted butter
2 tablespoons flour
1/2 cup milk
1/2 cup buttered bread crumbs
1/2 thinly sliced lemons
Directions:
Heat chicken stock in a large saucepan, over a high flame.
Add cabbage and simmer for 6 minutes.
Drain and reserve 1 cup stock.
Place cabbage in a large casserole, set aside.
Heat butter to melt in a double-boiler.
Whisk in flour to blend well.
Gradually whisk in milk and reserved stock.
Heat and stir, until thickened.
Add to cabbage in casserole-mix well.
Top with buttered crumbs and lemon slices.
Bake, uncovered,@ 400 degrees for 20 minutes.
Remove from oven.
Serve hot.
Servings: 2
Time preparation: 10 min.
Time total: 40 min.