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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Cream cheese gives this casserole a creamy, rich sauce. Easy to make, this can be put together, refrigerated, and baked the next day. I serve this with beef brisket and mashed or baked potatoes. Ingredients:
1 large head cabbage |
2 teaspoons butter |
1 small onion |
3 garlic cloves |
1 (10 1/2 ounce) can cream soup (your choice) |
8 ounces bar cream cheese |
2/3 cup water or 2/3 cup milk |
1 1/2 teaspoons kosher salt |
1/2 teaspoon pepper |
8 tablespoons butter |
1 sleeve crushed ritz cracker |
Directions:
1. Finely chop cabbage, press into a 13 x9 cake pan.
2. Finely chop garlic and onion.
3. In a saucepan heat butter (2tsp.) and saute onion, salt, and garlic.
4. Add soup, cream cheese, water or milk, and pepper.
5. Heat untill all ingredients are mixed well.
6. Pour over cabbage, cover and bake on 325 for 1 hours or until cabbage is soft.
7. Melt 8 tablespoons butter and toss in crackers.
8. Sprinkle over casserole and return to oven, uncovered, til browned.
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