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Scalloped Creamy Cabbage Casserole Recipe

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I always read the food section in newspapers and magazines. If I find a recipe that I think my family will like, I test it out. I found this one while traveling some years ago. My family like it and it has become one of our favorites.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings

Ingredients

  • 5 to 6 cups shredded cabbage
  • 2 medium onions, finely chopped
  • 1 medium green pepper, finely chopped
  • 1/4 cup butter
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups coarsely crushed sour cream and chive croutons, divided
  • 1 cup milk or half-and-half cream

Nutritional Facts

1 serving (1/2 cup) equals 255 calories, 15 g fat (10 g saturated fat), 49 mg cholesterol, 452 mg sodium, 20 g carbohydrate, 3 g fiber, 10 g protein.

Directions

  1. In a large saucepan, cook cabbage in boiling salted water for 4-5 minutes or until almost tender; drain. In a smaller saucepan, saute onions and green pepper in butter until tender. Combine cabbage, onion-pepper mixture, cheese and 1-1/2 cups of croutons.
  2. Spoon into a 13-in. x 9-in. baking dish. Pour milk or cream overall; do not stir. Sprinkle with remaining croutons. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Scalloped Cabbage in Bountiful Harvest Cookbook 1994, p59

Nutritional Facts

1 serving (1/2 cup) equals 255 calories, 15 g fat (10 g saturated fat), 49 mg cholesterol, 452 mg sodium, 20 g carbohydrate, 3 g fiber, 10 g protein.

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