Cabbage Casserole Ala Nita |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A very good dish based on one my husband's mother, Mildred Holleman - Ma Hannah -used to make. When I read the recipe in her recipe file after her death, I did NOT think it would be good because of the EGGS! OH, BUT IT IS! Try it, you will like it. A great comfort food dish! Nita Holleman, 2002 Ingredients:
1 head cabbage, shredded, rinsed with cold water and drained in a colander |
1 vidalia onions or 1 sweet white onion, chopped |
4 tablespoons butter |
2 cups saltine crackers or 2 cups ritz crackers or 2 cups ritz cheese crackers, crumbled fine |
4 large fresh eggs, beaten |
1 (10 1/2 ounce) can campbell's cream of chicken soup |
2 -3 tablespoons half-and-half or 2 -3 tablespoons cream |
1 teaspoon table salt |
1/4 teaspoon black pepper |
2 -3 tablespoons granulated sugar |
1/2 cup good quality mayonnaise |
8 ounces kraft sharp cheddar cheese, grated |
Directions:
1. Saute onion in butter about 2 minutes.
2. Add cabbage.
3. Stir in well.
4. Cover tightly and allow cabbage to steam for about 5 minutes, stirring often.
5. Do NOT add water.
6. Combine cabbage and rest of ingredients except cheese, mixing together well.
7. Place in a large lightly buttered casserole dish.
8. Bake at 360 degrees F.
9. for 40 minutes or till lightly browned.
10. Top with the grated cheese if desired during about the last 5 minutes.
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