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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Cooked cabbage was not so well-received by some of my family until I discovered this recipe-family enjoys it now with no complaints! Ingredients:
4 cups shredded cabbage |
1 cup chopped fresh onion |
1 (10 3/4 ounce) can cream of celery soup |
3/4 cup mayonnaise |
1 cup sour cream |
1/2 cup butter, melted and divided in half |
1 cup grated sharp cheddar cheese |
2 1/2 cups dry breadcrumbs (i prefer panko bread crumbs) |
Directions:
1. Cover cabbage and chopped onion with cold water and refrigerate for 30 minutes.
2. Pour half of melted butter into a large (2 Qt) casserole dish.
3. Mix soup, sour cream and mayonnaise in saucepan, bringing to a boil before setting aside.
4. Put half of bread crumbs in bottom of prepared dish, add well-drained cabbage and onion, and sprinkle with cheese.
5. Pour soup mixture over cheese and top with remainder of bread crumbs and melted butter.
6. Bake at 350 degrees for 30 minutes or until golden brown and bubbly around edge.
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