Celery
Celery and Cabbage Au Gratin
Posted by Carole Koch
If using red cabbage, expect the cream sauce to take on some of the red color.
4 cups cabbage, shredded
3 cups celery, sliced
1 teaspoon caraway seed
2 tablespoons butter
3 tablespoons flour
2 cups milk
Black pepper, to taste
Preheat oven to 350 degrees F. Meanwhile, place cabbage, celery and caraway seed in salted water to cover, boil 5 minutes, then drain. Turn into a 2-quart casserole. Melt butter in sauce pan over medium heat, stir in flour and cook for 1 to 2 minutes. Add milk and increase heat to medium-high. Cook, stirring constantly, until sauce thickens and becomes bubbly. Pour sauce over cabbage and celery mixture. Bake for 30 minutes.
Serves 4.