Total Time
Prep 20 mins
Cook 30 mins

A recipe from Amish country from Lovis Stoltzfus in Kinzers, PA . A good and satisfying side dish.

Ingredients Nutrition


  1. Cook cabbage in salted water until tender; drain thoroughly.
  2. In a large skillet, sauté onion in 4 Tbsp.
  3. of butter until tender.
  4. Add soup and cheese, heat and stir until melted.
  5. Stir in cabbage (salt& pepper if desired).
  6. Transfer to an un-greased 2-quart baking dish.
  7. In a small skillet, melt remaining 1 Tbsp.
  8. butter; stir in breadcrumbs.
  9. Brown lightly.
  10. Remove from heat and sprinkle over casserole.
  11. Bake uncovered at 350ºF.
  12. for 20-30 minutes, or until heated through.
Most Helpful

This should be named "Cabbage Haters Casserole" ! A scrumptious dish of cooked cabbage baked in a creamy mushroom cheese sauce topped with buttered bread crumbs. I cooked the cabbage until almost tender so that it was still bright green and sweet. The mushroom soup, onion and cheese added a savory flavor and the breadcrumbs a bit of crunchy texture. This was the perfect side dish for Miss Annie's - Mader's Hungarian Goulash (#29899).

Lorac November 02, 2002

Very good! I followed the recipe exactly. Thanks for sharing.

Punky Julster April 13, 2003

This is fabulous! In true casserole spirit, I cleaned out my fridge and added a few grape tomatoes, some artichoke hearts and a little low fat sour cream to the cabbage. My cabbage-hating hubby loved it! I used a little less butter, reduced fat mush soup and skim cheese to make a great diet friendly version. Definitely a keeper!!!

intrigue006 October 01, 2009