We enjoy cabbage in our house. We really do eat cabbage every few weeks. This recipe was just weird though.
Mid Century chefs were really keen on making things healthy. To them, milk was a very healthy ingredients. It does indeed have lots of vitamins and minerals. We have gotten away from milk in recent years and deem whole milk as an unhealthy thing due to the fat and calorie content.
I disagree with a lot of the bad names milk has received. We enjoy whole milk, despite the calories!
Putting the cabbage in milk was just strange though. You get a creamy egg custard type of surrounding for the cabbage.
I cooked the cabbage just a bit, so the cabbage was still somewhat crisp.
I just didn’t love the custard aspect.
BAKED CHINESE CABBAGE
4 Cups Cooked Chinese Cabbage
1/8 Teaspoon Paprika
2 Eggs, Beaten
2 Cups Milk
¼ Teaspoon Salt
Arrange cabbage in a greased baking dish and season with paprika. Combine eggs, milk and salt – pour over cabbage. Place dish in a pan of hot water. Bake in a 350 degree oven for 40 minutes or until firm.
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