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Monday, October 25, 2010

Scalloped Gluten and Cabbage

2 cups boiling water
2 quarters chopped cabbage
2 cups evaporated milk
1/2 cup cheese
1/4 cup flour
1 teaspoon salt
1 cup gluten, flaked
2 cups buttered bread crumbs
1 teaspoon vetsin

Pour boiling water over cabbage, heat to boiling and add 1 cup milk and the cheese, cut into small cheese is melted. Bend flour, salt and remaining milk and add to cabbage. Add gluten and pour into buttered casserole. Top with crumbs and brown in moderate oven (350° F.) for 20 minutes.

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