Cabbage Casserole Recipe

Cabbage Casserole Recipe photo by Taste of Home

Read reviews (13)

Rate recipe

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

[X]

Rate Cabbage Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cabbage Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6-8 Servings

15 20 35

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

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.
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.
Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 259 calories, 18 g fat (10 g saturated fat), 43 mg cholesterol, 749 mg sodium, 18 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Cabbage Casserole Vegetable in Taste of Home December/January 1994, p37