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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I think this recipe is the perfect example of Mom's Sunday Best . It was a favorite with me and my 10 brothers and sisters. We thought Mom was the world's best cook and she always outdid herself on Sundays! Linda Funderburke, Brockport, New York Ingredients:
1 medium head cabbage, shredded (about 8 cups) |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
2 tablespoons milk |
1 cup shredded process american cheese (velveeta) |
1 cup soft bread crumbs |
1 tablespoon butter |
Directions:
1. In a large covered saucepan, cook cabbage in boiling salted water for 5 minutes; drain. Place in a greased 8-in. square baking dish.
2. In a small saucepan, blend soup and milk; heat well. Add cheese and stir until melted. Pour over cabbage. Saute bread crumbs in butter until golden; sprinkle over cabbage. Bake at 350° for 15-20 minutes or until hot. Yield: 8-10 servings.
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