Cheesy Cabbage Casserole

Submitted by Chef #892973

"Cream cheese gives this casserole a creamy, rich sauce. Easy to make, this can be put together, refrigerated, and baked the next day. I serve this with beef brisket and mashed or baked potatoes."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 large head cabbage
• 2 teaspoons butter
• 1 small onion
• 3 garlic cloves
• 1 (10 1/2 ounce) can cream soup (your choice)
• 8 ounces bar cream cheese
• 2⁄3 cup water or 2/3 cup milk
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon pepper

• Optional topping

• 8 tablespoons butter
• 1 sleeve crushed Ritz cracker

directions

1. Finely chop cabbage, press into a 13"x9" cake pan.
2. Finely chop garlic and onion.
3. In a saucepan heat butter (2tsp.) and saute onion, salt, and garlic.
4. Add soup, cream cheese, water or milk, and pepper.
5. Heat untill all ingredients are mixed well.
6. Pour over cabbage, cover and bake on 325 for 1 hours or until cabbage is soft.
7. Melt 8 tablespoons butter and toss in crackers.
8. Sprinkle over casserole and return to oven, uncovered, til browned.

Reviews

[Darkhunter]

I wish I could have given this more stars, but it just didn't come out very well. I had to make some major changes so we could eat it. Pouring the other ingredients over the pressed cabbage and then baking just kind of browned the soup mixture, but didn't help the cabbage. I added almost 3 times the creamed soup, I used cream of broccoli, doubled the milk, and mixed it all together and baked it again, with a little bit of cheese on top. I served it with sausage. But thnx for sharing your recipe, Chef #892973. Made for My-3-Chefs 2009.