Bechamel and Bacon Cabbage Steaks
4 portions
35mOne way to get your kids to eat their vegetables.
What you will need
1 tbsp Unsalted Butter
1 Tbsp Flour
1/4 tsp ground Nutmeg
1 cup Milk
4 oz. Monterey Jack
1 head Green Cabbage
4 slices Bacon
(Nutritional facts 230 calories, 13.69 g fat, 23.97 g carbohydrates, 3.67 g protein, 17 mg cholesterol, 314 mg sodium)How to cook
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Preheat oven to 450°F
Preheat your oven to 450°F.
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Grate the cheese on a standard box grater.
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Melt the butter in a saucepot over medium heat.
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Stir in the flour.
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Stir constantly over heat until the mixture is toasted to a light, golden brown.
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Stir in the nutmeg.
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Stir in the milk in a thin stream. Keep pouring or the sauce will begin to bind. You may need a whisk to break up clumps.
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Fold in the shredded cheese. Remove from heat and set aside.
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Clean up the stem end of the cabbage and remove any ugly leaves. Slice the cabbage through the stem into 4 thick chunks.
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Arrange the cabbage chunks on a parchment-lined sheetpan.
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Arrange the slices of bacon on the sheet tray.
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Roast for 15 minutes.
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Turn the bacon over so that the other side gets crisp.
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Spread the bechamel over each of the cabbage rounds.
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Roast for about 10 minutes longer or until the bacon is crisp and the bechamel is beginning to brown. Keep an eye on it and remove the bacon if it begins to get too crispy.
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Break up the bacon into crispy chunks and sprinkle on top of the cabbage.
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