Cabbage Au Gratin
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8-10 servings.
I think this recipe is the perfect example of "Mom's Sunday Best". It was a favorite with me and my 10 brothers and sisters. We thought Mom was the world's best cook and she always outdid herself on Sundays!— Linda Funderburke, Brockport, New York
Ingredients
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1 medium head cabbage, shredded (about 8 cups)
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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2 tablespoons milk
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1 cup shredded process American cheese (Velveeta)
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1 cup soft bread crumbs
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1 tablespoon butter
Directions
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1.
In a large covered saucepan, cook cabbage in boiling salted water for 5 minutes; drain. Place in a greased 8-in. square baking dish.
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2.
In a small saucepan, blend soup and milk; heat well. Add cheese and stir until melted. Pour over cabbage. Saute bread crumbs in butter until golden; sprinkle over cabbage. Bake at 350° for 15-20 minutes or until hot.
Nutrition Facts
1/2 cup: 111 calories, 6g fat (4g saturated fat), 15mg cholesterol, 436mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 5g protein.
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