AuthorRetroRuth
From Detroit Times Cookbook, 1935
[cooked-sharing]
4 cups shredded cabbage
2 cups cooked spaghetti
4 tbsp butter
2 cups milk
4 tbsp flour
½ pound shredded cheese (American)
1 tsp salt
1
Cook the spaghetti in boiling salted water until tender. Make a sauce of flour, butter, milk, and salt. Shave up the cheese and add it to the hot sauce. Put the cabbage, spaghetti, and sauce in a buttered baking dish in layers and cover the top with buttered bread crumbs. Cook for 20 to 30 minutes in a moderate oven.
Ingredients
4 cups shredded cabbage
2 cups cooked spaghetti
4 tbsp butter
2 cups milk
4 tbsp flour
½ pound shredded cheese (American)
1 tsp salt
Directions
1
Cook the spaghetti in boiling salted water until tender. Make a sauce of flour, butter, milk, and salt. Shave up the cheese and add it to the hot sauce. Put the cabbage, spaghetti, and sauce in a buttered baking dish in layers and cover the top with buttered bread crumbs. Cook for 20 to 30 minutes in a moderate oven.
