Dutch Curried Cabbage with Cheese, Kool Sla Casserole

The best thing that ever happened as a result of the Dutch colonization of Indonesia has to be Dutch curried cabbage with cheese, named "kool sla" in my Mary Margaret McBride Encyclopedia of Cooking.  (Homemakers Research Institute, Evanston, Illinois, 1959)  I'll post a review of this essential cookbook later.  The Dutch curried cabbage with cheese recipe is different from anything I've found on the internet, and it has become my favorite, most delicious side dish.

Dutch curried cabbage with cheese and rye bread

Be aware that I have totally covered the cabbage with slices of just-made Bohemian onion rye bread.  This is a bread machine recipe I'll post later.  Meanwhile, you can use any rye bread.  I love the taste of "curry on rye."  The recipe for "Dutch curried kool sla au gratin" uses only "soft buttered crumbs," and the specific requirement of rye is my own alteration.

To begin, shred, wash, and drain your head of cabbage.  Cook until tender in beef stock with bay leaf, 3 cloves, and a clove of garlic, all of which you'll remove later.

In a skillet, saute in 2 tablespoons of oil 1/4 c. grated onion for just a few minutes.  Add 1 tablespoon curry powder and stir.  Onions really absorb the curry.  Yum!  Now add 2 tablespoons flour and stir.  Cook roux for at least 10 minutes on low. 

Cook curried onion roux 10-15 minutes.

Remove from stove and slowly stir in a little milk, then the rest of 2 cups.  Bring this rich curried cream sauce to a boil, stirring well and scraping the sides and bottom of the skillet occasionally.  Stir in 1/2 cup of grated cheddar cheese.

Add well-drained cabbage.  The important word here is "well-drained."  You can scoop out some of the sauce first to spread or drizzle on your bread, but stir to be sure the cabbage is well-coated.  Now arrange curried cabbage in a large buttered casserole dish and top with the buttered crumbs sprinkled with more grated cheese or drizzled with curry sauce.  Sometimes, I make 3 cups of curry sauce instead of 2 cups, so that I'll have extra for the bread.  Bake at 400 degrees for 15 minutes or until sizzling and brown on top.

Dutch curried cabbage with cheese or kool sla serves 8.  It's the perfect side with ham or pork loin, and I also love it with beef roast.  As a matter of fact, I usually make the roast early in the morning and refrigerate the broth to skim the fat by late afternoon or early evening, so that I have fresh beef broth for the cabbage.  If you have no fresh broth, a bouillion cube will do.  Enjoy Dutch curried cabbage with cheese or "kool sla" anytime with any meat.