 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
A recipe from Amish country from Lovis Stoltzfus in Kinzers, PA . A good and satisfying side dish. Ingredients:
1 head cabbage, shredded (about 12 cups) |
1 can cream of mushroom soup, undiluted |
1 onion, chopped |
5 tablespoons butter or 5 tablespoons margarine, divided |
6 ounces american cheese, cubed |
1/4 cup dry breadcrumbs |
salt (optional) |
pepper (optional) |
Directions:
1. Cook cabbage in salted water until tender; drain thoroughly.
2. In a large skillet, sauté onion in 4 Tbsp.
3. of butter until tender.
4. Add soup and cheese, heat and stir until melted.
5. Stir in cabbage (salt& pepper if desired).
6. Transfer to an un-greased 2-quart baking dish.
7. In a small skillet, melt remaining 1 Tbsp.
8. butter; stir in breadcrumbs.
9. Brown lightly.
10. Remove from heat and sprinkle over casserole.
11. Bake uncovered at 350ºF.
12. for 20-30 minutes, or until heated through.
|
|