Savannah Cabbage Bake
"I adapted this recipe from a dish I tried in Savannah, Georgia. Even my kids (who declare that they hate cabbage) asked for more! One of our favorites!"
photo by *Parsley*
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 4 cups coarsely chopped cabbage
- 1⁄4 cup finely diced onion
- 1 (10 ounce) can cream of celery soup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1⁄3 cup milk
- 1 cup boiling water
- 2 tablespoons butter
- 1⁄2 cup unseasoned breadcrumbs
directions
- In a saucepan, combine cabbage, water, and salt.
- Boil, covered, for 5 minutes. Drain.
- Combine soup, soy sauce, Worcestershire sauce, milk, and onion in a 1 1/2 quart baking dish and mix well.
- Melt butter in small dish.
- Add breadcrumbs and stir.
- Sprinkle over cabbage mixture.
- Bake at 350 degrees for 45 minutes or until browned and bubbly.
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Reviews
-
I liked this too. I made almost like you instructed. I didn't have enough cabbage so I added some broccoli. The sauce was a nice blen. Although, it was a little salty. I think I will put in a little less soy sauce and Worcestershire sauce next time. I will be making this again. Thanks for hte recipe.:) -
This bake has a nice mild cabbage flavor with a bit of crunch from the bread crumb topping. The cream soup mixture makes a sauce with a little zip that bakes over the cabbage. An easy and quick side dish! The only thing I will do different next time is not salt the cabbage when boiling as it was just a bit to salty for us. Thank you Auntie Mags for posting this recipe! -
This was great. My DH who eats cabbage to appease me, actually said "This isn't bad for cabbage". The only thing I did different was I omitted the butter in the crumbs for the topping. The flavor was nice and mellow so this would go with any type of flavorful meat. -
I thought this was very good, but a bit too salty (probably from the soup). I didn't salt my boiling water and I used low-sodium soy sauce. I will make this again, but maybe dilute the soup a bit. I liked flavor that the soy and worcestershire sauces added, so I wouldn't cut back on them. Thanx for sharing!
RECIPE SUBMITTED BY
I have been cooking ever since I can remember. I'm always experimenting with new recipes and new ingredients. Life is too short to make the same thing twice!
I'm an author living in Ontario, Canada with my husband and two picky kids. We will be moving to Savannah, Georgia in the next year so I am honing my Southern cooking skills (although I may NEVER get my husband to like collard greens). I love all the great recipes and info on 'Zaar, and look forward to being more active here.
