Lewis County Recipes: Old-Fashioned Cabbage Casserole
July 23, 2020
Cabbage is used a lot in my kitchen. Easily purchased all year, it's also cheap and versatile.
This casserole is a keeper for your recipe box. Be sure to get your cabbage mixture seasoned well with salt and pepper (to taste) while cooking before you add it to your casserole dish to bake.
I've been making this dish since college, and it's pure comfort food. It's also a great way to feed a lot of folks on a as budget. Enjoy!
1 small head green cabbage
1 medium Vidalia onion, chopped
8 tablespoons butter
salt and pepper
1 (10-ounce) can condensed cream of chicken or cream of mushroom soup
1/3 cup mayonnaise
3 tablespoons melted butter
1 cup shredded sharp cheddar cheese
1 sleeve Ritz crackers (about 30), coarsely crushed
Preheat oven to 350 degrees F, and lightly grease a 2-quart casserole dish.
Coarsely chop the cabbage. Melt butter in a large nonstick pan. Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down. Season to taste with salt and pepper.
Transfer cabbage mixture to prepared baking dish.
In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.
In a bowl, stir together melted butter, cheese, and cracker crumbs, and sprinkle over casserole.
Bake for 30 minutes or until topping is browned.
Recipe and Photo credit: spicysouthernkitchen.com