Scalloped Cabbage

Scalloped Cabbage

1 whole cabbage shredded, minus core
1 onion diced small and sauteed
2 tablespoons of gluten free flour
2 tablespoons butter
1 cup milk
1 cup cheese of your choice
3/4 cup gluten free bread crumbs
1 teaspoon Mrs. Dash
1 teaspoon1 fresh thyme leaves
1 teaspoon sweet paprika

Shred cabbage and precook in hot water till al dente. then drain well and set aside. Sauté onions till translucent and stir into cabbage mixture along with herbs and spices. Coat an 8 x 8 inch baking dish bottom and sides with olive oil and pour in cabbage mixture. Meanwhile melt butter, add flour and milk then cheese. I used a combo of shredded cheddar 1/2 cup, 1/4 cup mozzarella, and 1/4 cup blue cheese. That way I could use up what I had on hand in the cheese drawer. When cheese is melted pour mixture over cabbage mixture and then sprinkle bread crumbs on top. Bake at 350 F for half an hour. Let cool for half an hour before serving. I can't explain it but the blue cheese makes it taste like it has a bit of nutmeg in it. Or perhaps it is the combination of the spices. Any it was so delicious, just a few steps to achieve the perfect bite.