Amish Cabbage Casserole

28 Jan

Amish Cabbage CasseroleOne day I wanted to make a spinach and cabbage salad, so I sent Joe to the store to buy a small cabbage. Alas, all they had was a large cabbage, so after I made the salad, I still had about three-quarters of the cabbage left. I didn’t want to make another slaw, and I didn’t want to just boil it up, although I do like plain, buttered boiled cabbage. I wasn’t in the mood for the old standby sweet-and-sour cabbage and tomato soup. So I looked online and found this recipe for a cabbage casserole, which turned out to be quintessential comfort food, perfect for a dreary winter day like today. It’s also very easy to make, though you’re left with a lot of pots to wash. If you don’t like the idea of using canned cream of mushroom soup, you can make your own sauce using fresh mushrooms and a very thick white sauce (you’ll want it to be as thick as canned cream of mushroom soup). The original recipe called for American cheese, but I think cheddar or Colby cheese gives a better flavor. This can be served as a side dish or as a main dish.

Ingredients:

1 medium head cabbage, shredded (about 12 cups)
1 can cream of mushroom soup, undiluted
1 medium onion, chopped
5 Tbs. butter, divided
6 oz. cheese, shredded or cut in cubes
¼ cup dry breadcrumbs
Salt and pepper to taste

Directions:

Boil a large pot of water and cook the cabbage until it’s tender, about 10 minutes. Drain thoroughly.

Preheat oven to 350 degrees.

In a large skillet, sauté the onion in 4 Tbs. butter until soft and golden. Add the soup and cheese and heat, stirring frequently, until the cheese is melted. Place the cabbage in a greased 2-quart baking dish and pour the sauce over it; stir well. Add salt and pepper if you want to (most cheese is salty enough that you don’t have to add additional, but a little pepper is good.)

In a small skillet, melt the remaining 1 Tbs. butter and stir in the breadcrumbs. Continue stirring until the breadcrumbs are lightly browned. Sprinkle over the casserole.

Bake uncovered for 20 to 30 minutes, until the casserole bubbles and the breascrumbs are browned.

Serves 6

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2 Responses to “Amish Cabbage Casserole”

  1. Joan Abbott September 20, 2013 at 3:18 pm #

    This is not a comment but a question. Years ago at a friend’s house for dinner his mother cooked a meal of Egg Noodles, shredded cabbage, polish sausage. There was also Fennel seeds in it, I am sure there was other things like butter, and spices, but I do not have the recipe and sadly that dear lady is passed away now. Can you possible help me to figure out what might have been in this recipe, it was so good. I know she baked it in the oven before serving it, as she brought it right out of the oven to the table.
    I hope you have some suggestions as to how I could recreate this recipe.
    Thank you
    Joan Abbott

    • Bobbie September 20, 2013 at 4:02 pm #

      Hi Joan! Thanks for reading my blog. I don’t have an answer for you about this recipe, but I’m putting the question out next week on my other blog, Feed the Spirit (www.feedthespirit.info), which has more readers than this blog. Perhaps someone there will have an answer for you!

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