Savoy Cabbage Au Gratin

1. Heat chicken stock in a large saucepan, over a high flame.

2. Add cabbage and simmer for 6 minutes.

3. Drain and reserve 1 cup stock.

4. Place cabbage in a large casserole, set aside.

5. Heat butter to melt in a double-boiler.

6. Whisk in flour to blend well.

7. Gradually whisk in milk and reserved stock.

8. Heat and stir, until thickened.

9. Add to cabbage in casserole-mix well.

10. Top with buttered crumbs and lemon slices.

11. Bake, uncovered,@ 400 degrees for 20 minutes.

12. Remove from oven.

13. Serve hot.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	24.4534 g
Protein	24.3424 g
Carbohydrates	79.1963 g
Energy	627.4954 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.346 g
Water	369.2573 g
Aspartic acid	1.4163 g
Calcium, Ca	384.6792 mg
Lutein + zeaxanthin	29.5929 g
Fiber, total dietary	6.8408 g
Carotene, beta	218.6062 g
Niacin	9.8888 mg
Vitamin A, RAE	76.9421 g
Arginine	1.342 g
Riboflavin	0.7958 mg
Tocopherol, beta	0.0216 mg
Fatty acids, total saturated 20:1	0.0297 g
Glutamic acid	4.6543 g
Sodium, Na	822.9842 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2578 g
Total lipid (fat)	24.4534 g
Manganese, Mn	1.239 mg
Fructose	1.3284 g
Proline	1.5534 g
Fatty acids, total saturated 16:0	3.3409 g
Fatty acids, total saturated 8:0	0.0915 g
Choline, total	52.9731 mg
Sugars, total	14.1744 g
Serine	0.9824 g
Fatty acids, total saturated 10:0	0.0915 g
Fatty acids, total saturated 18:0	1.4766 g
Vitamin B-6	0.4547 mg
Selenium, Se	26.708 g
Ash	5.7863 g
Vitamin D	2.44 IU
Menaquinone-4	1.22 g
Fatty acids, total saturated 18:1 undifferentiated	8.1624 g
Pantothenic acid	1.1928 mg
Phenylalanine	0.9208 g
Copper, Cu	0.8314 mg
Betaine	0.907 mg
Thiamin	1.0999 mg
Retinol	57.3 g
Methionine	0.4384 g
Iron, Fe	4.1241 mg
Carbohydrate, by difference	79.1963 g
Phosphorus, P	516.3883 mg
Folate, total	134.3129 g
Dihydrophylloquinone	0.594 g
Tocopherol, gamma	0.4104 mg
Fatty acids, total saturated 4:0	0.0915 g
Alanine	0.7607 g
Cholesterol	19.4 mg
Valine	0.9723 g
Fatty acids, total saturated 18:2 undifferentiated	7.9148 g
Glycine	0.7732 g
Carotene, alpha	0.0221 g
Glucose (dextrose)	0.9828 g
Fatty acids, total saturated 14:0	0.4191 g
Zinc, Zn	3.2162 mg
Isoleucine	0.8061 g
Maltose	1.0368 g
Tocopherol, delta	0.0972 mg
Fatty acids, total saturated 12:0	0.0939 g
Fatty acids, total polyunsaturated	8.2673 g
Tocotrienol, gamma	0.5616 mg
Leucine	1.4264 g
Tocotrienol, alpha	0.0054 mg
Vitamin A, IU	575.4258 IU
Folate, DFE	165.0929 g
Tryptophan	0.2745 g
Vitamin C, total ascorbic acid	12.5004 mg
Phytosterols	4.32 mg
Folic acid	44.28 g
Fatty acids, total saturated 6:0	0.0915 g
Starch	32.2164 g
Lactose	6.161 g
Tyrosine	0.7066 g
Vitamin B-12	0.738 g
Vitamin K (phylloquinone)	28.49 g
Fatty acids, total saturated	5.7935 g
Histidine	0.4767 g
Fatty acids, total monounsaturated	8.4678 g
Threonine	0.6815 g
Folate, food	90.0329 g
Vitamin D (D2 + D3)	0.122 g
Cryptoxanthin, beta	0.4417 g
Vitamin D3 (cholecalciferol)	0.122 g
Vitamin E (alpha-tocopherol)	0.2851 mg
Magnesium, Mg	90.7092 mg
Lysine	0.7994 g
Potassium, K	741.6375 mg
Cystine	0.3084 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	0.5 cup	74.42	5.8316	3.9894
Lemon	0.5	0.6404	0.2058	0.0066
Butter	2 tablespoons	171	7.857	14.4
flour	2 tablespoons	72.285	15.8257	0.2804
bread crumb	0.5 cup	213.3	38.8692	2.862
chicken stock	1 cup	86.4	8.472	2.88
savoy cabbage	0.5	9.45	2.135	0.035