This dish is from the great state of North Carolina. I found the cabbage somewhat chewy. I would either reduce the heat and cook the dish for longer, or let it sit in the boiling water for longer. Other than that, there is not a whole lot more I can tell you about it. It's a standard, somewhat bland casserole.
3 cups shredded cabbage
1 cup shredded celery
3/4 cup soft breadcrumbs (I used a slice of gluten free bread buzzed in the blender.)
1 cup milk
1/3 cup heavy cream
1 egg lightly beaten
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 450 degrees.
2. Place the cabbage in a saucepan and cover with boiling water. Let stand about five minutes, Drain and blend cabbage with the celery.
3. Make a layer of the vegetables in a greased one-and-one-half-quart casserole. Sprinkle with a third of the bread crumbs. Make another layer of vegetables, another of crumbs and another of vegetables. Sprinkle each layer lightly with salt and pepper.
4. Blend the milk, cream and egg; strain over the casserole. Sprinkle with remaining crumbs and dot with butter. Sprinkle with the cheese. Bake fifteen minutes. Serves four.