CABBAGE AU GRATIN
A LUNCHEON DISH. Butter a casserole dish and place a layer of cooked, chopped cabbage on the bottom. Sprinkle with grated cheese, pepper, salt and a little paprika. Cover this with a layer of white sauce, then a layer of chopped cold meat and shredded and fried bacon. Continue this until dish is full, having sauce for the top layer. Sprinkle with breadcrumbs, dot with butter or margarine, and bake in moderate oven for 30 minutes or until piping hot and nicely browned.
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Wairarapa Times-Age, 12 April 1940, Page 8
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86CABBAGE AU GRATIN Wairarapa Times-Age, 12 April 1940, Page 8
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