Cabbage Casserole
This recipe for cabbage casserole is very close to my heart. Ever since my grandma first made it for the holidays, this was always my personal request for every holiday gathering, hands down. I never cared about the meat because they were always the same and never done up with tons of flavor. For me, the sides were the real spectacle at holidays.
Servings 10
Calories 261kcal
Equipment
- 1 9x13 inch casserole dish
- 1 large saute pan
- 1 strainer
Ingredients
- 1 large Cabbage
- 2 12 oz Condensed cream of mushroom soup
- 1 Large Onion diced
- 6 Tbsp Unsalted Butter
- 8 oz Cheddar Cheese
- 1/4 cup Bread crumbs
Instructions
- Preheat your oven to 350°f and make sure that your rack is in the center position in the oven.
- Place a large stock pot filled 3/4 of the way with water on the stove at a high heat setting.
- Cut your cabbage into quarters and remove the solid stem piece from each section. Slice each section into very skinny strands of cabbage. Almost like cabbage noodles.
- Once the water is boiling, add a good amount of salt so that it tastes like a lightly salty sea water. Add the cabbage to the water and allow to cook until tender. Now drain thoroughly in a strainer.
- In a large skillet, sauté your diced onions in 5 tablespoons of butter at medium heat until they are mostly translucent. Add the condensed mushroom soup and mix well. Reduce the heat to a medium low setting.
- Now add the cheese. Stir until melted and fully mixed into the sauce. Remove the skillet from the heat and add the cabbage. Add salt and pepper to taste and mix until everything is evenly coated.
- Transfer the mixture to an non-greased 2 quart or 9x13” baking dish.
- In a small skillet, melt the remaining tablespoon of butter. Add the breadcrumbs to the butter and stir frequently until they are lightly browned. Once finished, spread the breadcrumbs over the top of the cabbage.
- Next place the dish uncovered into the oven and bake for 20 to 30 minutes or until heated through.
- Finally remove it from the oven and place on the stovetop or off to the side to cool down for 10 minutes.
Notes
Excerpt from my Grandma from her original typed up copy: “I have been making this dish the last five years or so and what a great way to serve ham and cabbage. You will find even those who do not care for cabbage will enjoy it made this way. It is also a good side dish with pork and a great dish to bring to a pot luck supper. You will be a big hit, and you will find it very easy to prepare. You can also use whatever cheese you like- still has a great taste” -Mary Boshea
Nutrition
Serving: 10servings | Calories: 261kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Fiber: 3g | Sugar: 5g
