Easy Scalloped Cabbage and Cauliflower


3 cups cabbage, cut into bite-sized pieces

2 cups cauliflower, cut into bite-sized pieces

2 Tb butter

1 large onion, chopped

kale, 4 big leaves with stalks removed, chopped

2-3 cloves garlic, minced

1 tsp salt

1/4 tsp pepper

3 Tb flour

2 1/2 cups milk

sausage (optional), cooked or uncooked, two links or 1/2 pound, chopped


1. Grease 9×13 pan with butter or cooking spray. Spread cabbage, cauliflower, and sausage in pan.

2. Melt butter over medium heat. Saute onion, kale, and garlic until onion is tender. Add flour, salt, pepper and stir until pasty.  Add milk SLOWLY, a few tablespoons at a time, stirring well between additions. (If you add the milk quickly, it will taste fine, but you will have floury lumps). Once the mixture looks like milk onion soup, bring to a boil, stirring often, and boil 1 minute. Pour milk mixture over veggies in 9×13 pan.

3. Bake 350° for 1 hour covered.


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