Scalloped Cabbage Casserole

Instructions

1. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch casserole dish with cooking spray.

2. Chop the bacon and saut it in a medium skillet until just beginning to crisp. Remove from the skillet with a slotted spoon and drain on a paper towel and set aside.

3. In the same skillet, saut the onion until translucent, about 5 minutes. Remove from the skillet with a slotted spoon and set aside. Reserve the bacon fat in the skillet.

4. While the bacon and the onion are cooking, place chopped cabbage into a very large bowl, add the butter, and cover with plastic wrap. Microwave for 10 minutes on high.

5. In the skillet used for the bacon and onion, make the sauce: Melt the butter over medium heat and stir in the flour. Cook and stir constantly until the flour bubbles and begins to darken in color, about 4 minutes. Add the milk gradually, whisking constantly, and continue to cook and stir until the sauce thickens to the consistency of pancake batter, about 5 minutes. Add the Cajun seasoning and salt and stir to combine.

6. Pour the sauce over the cabbage in the bowl and add parsley and salt. Toss well and then spoon into the casserole dish. Sprinkle onion and bacon on top. Top with the bread crumbs in an even layer and bake for 30 minutes, uncovered.