Cabbage Pudding

Wash cabbage. Cut out bitter core. Slice and or chop cabbage into bite-size pieces. How much cabbage you use depends upon how big your casserole dish might be.

Butter the inside of the casserole dish. Add enough cabbage to fill the dish about an inch deep.

Sprinkle with a little salt & pepper

Tear bits of bread slices or about the equivalent of one or two slices of store bought, pre-sliced bread and scatter the bits over the cabbage.

Cover the bread with a generous amount of shredded cheddar cheese.

Add more layers of cabbage, bread, cheese, and salt & pepper until you have filled the casserole, making sure to finish with the cheese as the top layer.

What follows is an instruction just as it was given to me by a wonderful, elderly woman I once knew:

Add milk to the casserole "until you can see it". This would be enough milk to fill the dish to approximately the last layer of cabbage - or at least that is how it works out for me.

Bake the casserole uncovered in a moderately hot oven, (325 F) until the top cheese layer bubbles and starts to brown. Times will vary depending upon the size of the dish, but a medium-sized casserole takes about 45 minutes.