Prep 20 mins
Cook 45 mins
I adapted this recipe from a dish I tried in Savannah, Georgia. Even my kids (who declare that they hate cabbage) asked for more! One of our favorites!
- 4 cups coarsely chopped cabbage
- 1⁄4 cup finely diced onion
- 1 (10 ounce) can cream of celery soup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1⁄3 cup milk
- 1 cup boiling water
- 2 tablespoons butter
- 1⁄2 cup unseasoned breadcrumbs
- In a saucepan, combine cabbage, water, and salt.
- Boil, covered, for 5 minutes. Drain.
- Combine soup, soy sauce, Worcestershire sauce, milk, and onion in a 1 1/2 quart baking dish and mix well.
- Melt butter in small dish.
- Add breadcrumbs and stir.
- Sprinkle over cabbage mixture.
- Bake at 350 degrees for 45 minutes or until browned and bubbly.
I liked this too. I made almost like you instructed. I didn't have enough cabbage so I added some broccoli. The sauce was a nice blen. Although, it was a little salty. I think I will put in a little less soy sauce and Worcestershire sauce next time. I will be making this again. Thanks for hte recipe.:)
This bake has a nice mild cabbage flavor with a bit of crunch from the bread crumb topping. The cream soup mixture makes a sauce with a little zip that bakes over the cabbage. An easy and quick side dish! The only thing I will do different next time is not salt the cabbage when boiling as it was just a bit to salty for us. Thank you Auntie Mags for posting this recipe!
This was great. My DH who eats cabbage to appease me, actually said "This isn't bad for cabbage". The only thing I did different was I omitted the butter in the crumbs for the topping. The flavor was nice and mellow so this would go with any type of flavorful meat.