“Comfort food in an easy to make side dish.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 small cabbage, sliced into 1 inch wide wedges
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 34 cup milk
  • 12 cup freshly grated parmesan cheese
  • 1 cup rye bread, crumbs (I used caraway seeded)
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 350°F.
  2. Add cabbage to boiling salted water, cook 2 minutes, drain.
  3. Combine soup, milk and cheese.
  4. Spoon 1/2 the cabbage into a buttered casserole, top with 1/2 the soup mixture and repeat.
  5. Combine butter and bread crumbs and sprinkle over the top.
  6. Bake 30 minutes until hot and bubbly.

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