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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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When my father passed away several years ago a friend made this and brought to our house. Everyone loved it and couldn't believe how easy it was to prepare. I made if for an office dinner and now they ask me to make it every year. So, for the past 13 years I have made this for my office. I hope you enjoy it as well. Ingredients:
1 large head of cabbage |
1 (10 1/2 ounce) can cream of mushroom soup |
1 small diced onion |
2 tablespoons butter |
1 lb velveeta mexican cheese |
1/4 cup sugar |
salt and pepper |
italian style breadcrumbs |
Directions:
1. boil cabbage with sugar until tender.
2. while cabbage is cooking, saute onion in butter.
3. add cream of mushroom soup.
4. add cheese.
5. drain cabbage well.
6. mix all ingredients.
7. taste to add salt and pepper.
8. pour in greased casserole dish.
9. top with italian style bread crumbs.
10. pat with butter.
11. bake at 350 till bubbly.
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