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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
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Preheat oven to 350. Lightly grease/spray a large casserole dish; set aside. Cook the cabbage and onion in boiling salted water for 7-8 minutes; drain. In a mixing bowl, beat the eggs with the cream, shredded cheese, salt, pepper and celery seeds. Toss this micture with the cooked, drained cabbage mixture. Pour into prepared casserole dish. In a small bowl mix together melted butter and crushed crackers/croutons. Evenly sprinkle over the cabbage casserole. Bake at 350, uncovered for about 25 minutes.