If not enough PORK remains to serve alone, it can be combined with cabbage to make a most appetizing scalloped dish. The accompanying recipe shows just how to prepare such a dish.
SCALLOPED PORK AND CABBAGE
(Sufficient to Serve Six)
- 2 c. small thin slices of PORK
- 1-1/2 c. cooked chopped cabbage
- 1-1/2 c. thin white Sauce
- 1/4 c. buttered crumbs
Arrange the PORK and cabbage in layers in a baking dish, having a layer of cabbage on top. Pour the white Sauce over all and sprinkle the crumbs on top. Bake until the Sauce boils and the crumbs are brown.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)