CABBAGE CASSEROLE

It has been a long time since I have made this side dish, and now I wonder why because it was so good. When it came out of the oven I started snapping pictures, taking a bite or two along the way till a whole corner was gone and it wasn’t even close to supper time. This comes from an old recipe I had for cabbage casserole that Mama gave me and I tweaked some of the ingredients to come up with this version which I like a whole lot better. My Daddy has a habit of saying “it just gets gooder and gooder”, you will hear this often if you sit in church while he is preaching. Well that is how I feel about this casserole, it just gets gooder and gooder.

INGREDIENTS

8 C. chopped cabbage
3 1/2 T. butter
10.5 oz. cream of chicken soup
1 large egg
2.8 oz. french fried onions
2 C. shredded sharp cheddar cheese
1/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
20 crushed ritz crackers

LET’S GO TO THE RECIPE

Continue to Next Page (>>) for the full list of ingredients and complete cooking instructions

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INGREDIENTS

DIRECTION

Place the cabbage in a pot and cover with water, bring to a boil and cook for 10 minutes, drain well. Put the cabbage back in the pot and stir in 2 T. of butter till melted.

Stir in the soup and combine well. Put the egg in a bowl and lightly beat, add a couple spoonfuls of the hot cabbage mixture to the egg to temper it.

Pour the egg into the cabbage and stir well. Add in the french fried onions, 1 3/4 C. of the cheese and the seasonings.

Stir well and pour in a 2 quart casserole dish. Bake, uncovered in a 350 degree oven for 35 minutes. Meanwhile, melt the remaining 1 1/2 T. butter and combine it with the crushed crackers.

After 35 minutes, remove from the oven and sprinkle the crackers over the top and then sprinkle the remaining 1/4 C. cheese around. Return to the oven for 5 minutes.

Janet’s Appalachian Kitchen

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