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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Even those who don't care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast. Ruby Williams, Bogalusa, Louisiana Ingredients:
1 large head cabbage, shredded (about 12 cups) |
1 onion, chopped |
6 tablespoons butter, divided |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
8 ounces process cheese (velveeta), cubed |
salt and pepper to taste |
1/4 cup dry bread crumbs |
Directions:
1. Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper.
2. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole.
3. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Yield: 6-8 servings.
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