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Cabbage Casserole

Daddy was the family chef, but Mama made side dishes/desserts. This recipe reminds me of her as it became a staple at holiday meals. This is my first Mother's Day without Mama, she died 19 May 12. This dish will remain a staple at holiday dinners."

Ingredients

Fresh Cabbage
2 cans of cream of celery soup
2 cans of cream of mushroom soup
Extra sharp cheddar cheese - shredded


Instructions

Preheat oven to 350F
Boil cabbage in salted water until just wilted. Drain really well.
*Put a little extra virgin olive oil in the bottom of a casserole dish and put a layer of cabbage over it.
Alternate cabbage, cream of celery soup, cream of mushroom soup and cheddar cheese ending with cabbage on top.
Top with shredded cheese.
Cook uncovered until bubbly and cheese has melted.
Let sit for a few minutes before serving.

*Her original recipe called for bacon grease at the bottom of the dish with crumbled bacon on top of the cheese. And cream of chicken soup instead of mushroom. Since I am a vegetarian, she made adjustments for me. :)

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Servings

6

Nutritional Information
Per Serving

no nutrition information available