Cabbage Casserole
This one has a story. I had this dish for the first time at an auction, of all places. The ladies of a church in the same city as the auction cook food to raise money for their church. This dish was so good I asked for the recipe. One of the ladies said she printed the recipe just in case people asked. Bless her! I made it for us nearly a week later. My husband ate in silence, but when he finished he said, “I don’t know what that was, but it sure was good!” I looked and he’d eaten half the pan. Well, the cabbage in the pan, not the pan itself. Sheesh! Since it passed the husband test, I made another batch to take to a bereavement lunch. I got a call later saying how good it was. She said the family kept going back and there was nothing left. The ladies serving only got a spoonful each, but they all loved it and wanted the recipe. So, here is this wonderful dish.
Cabbage Casserole
1 head of cabbage – chopped coarsely (I used a slicing tool on the Cuisinart)
1 large onion – chopped (Again, I used the same slicing tool)
1 can of Cream of Mushroom Soup
1 cup of mayonnaise
1 sleeve of Ritz Crackers (crushed)
1 stick of butter or margarine
Grease a 11″ x 13″ pan. Put cabbage in first. Melt about half the butter and saute the onion in it. Mix onion in its butter with the soup and mayonnaise. Spread this over the cabbage. Top with crushed Ritz Crackers. Drizzle rest of melted butter on top. Bake uncovered at 350 for 30-40 minutes. You might check after 30 minutes, but mine needed the full 40.
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