Ingredients
1/2 medium head cabbage
1 1/2 tsp. margarine or butter
1 c. shredded carrots
1 c. thinly sliced celery
1 Tbsp. flour
1 c. milk
2 oz. (1/2 c.) shredded Swiss cheese
1/2 tsp. celery salt
1/4 tsp. nutmeg
1/8 tsp. pepper
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
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Cut cabbage into 4 wedges. Cook cabbage in lightly salted boiling water until crisp-tender; drain well. Meanwhile, in small saucepan, melt margarine. Add carrots and celery; cook until tender. Remove from heat; stir in flour. Gradually add milk. Cook until mixture boils and thickens slightly, stirring constantly. Add remaining ingredients; stir until cheese is melted. Place hot cabbage wedges on serving platter or in serving bowl. Pour sauce over cabbage.