Total Time
Prep 25 mins
Cook 30 mins

From BHG. Good with corned beef.

Ingredients Nutrition


  1. Put potatoes in a large saucepan; add water to cover.
  2. Bring to boiling; lower heat.
  3. Cover and simmer about 10 minutes or just until tender; drain and set aside.
  4. In a large saucepan, cook onion in 2 tablespoons butter over med heat until tender.
  5. Add in cabbage; cover and cook about 5 minutes or just until cabbage wilts.
  6. Stir in soup, milk, cheese, pepper, rosemary, and garlic salt.
  7. Cook and stir until cheese melts; carefully stir in potatoes.
  8. Transfer potato mixture to a lightly greased 2-quart casserole dish.
  9. Combine breadcrumbs and 2 tablespoons melted butter; sprinkle over potatoes.
  10. Bake, uncovered, at 350° for 30 minutes.
Most Helpful

4 5

Not bad, not bad at all. I was lacking rosemary, so that might be why this isn't a whole 5 stars. It just tasted like it needed a little something extra. I think next time I make it I'll add mushrooms. Thanks for the great recipe!