Breadcrumb Cabbage Casserole Food

CABBAGE CASSEROLE WITH CHEDDAR CHEESE

Steps:

• Boil sliced cabbage in a large saucepan of boiling salted water for 3 to 4 minutes.
• Drain and add 2 tablespoons butter; set aside.
• In a small saucepan, melt 6 tablespoons butter; stir in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened and bubbly.
• In a greased 3-quart or 13 x 9 x 2-inch pan, layer half of drained cabbage, pour half of the cream sauce, then the rest of the cabbage and cream sauce on the top.
• Sprinkle the top with the shredded cheese.
• Melt remaining 2 tablespoons butter and toss with breadcrumbs; sprinkle over the cheese layer.
• Bake uncovered in a 350 F oven for about 40 to 45 minutes. Serves 10 to 12.

GLORIFIED BAKED CABBAGE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the cabbage into a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two.
• Melt the margarine in a large skillet over medium heat; cook the onion in the melted butter until golden. Reduce the heat to low; add the cheese food and allow to simmer until completely melted. Pour the mushroom soup into the skillet. Stir the drained cabbage, bread crumbs, salt, and pepper into the mixture. Transfer to a 2-quart casserole dish.
• Bake in the preheated oven until the cheese begins to bubble, 20 to 30 minutes.

CABBAGE CASSEROLE

Steps:

• Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.

CABBAGE CASSEROLE

Steps:

• Preheat oven to 350˚F. Melt 2 tablespoons of the butter in a large skillet set over medium. Add cabbage, celery, onions, and garlic, and cook, stirring often, until tender, 10 to 15 minutes. Transfer to a 3-quart lightly greased (with cooking spray) baking dish.
• Melt 2 tablespoons of the butter in a medium saucepan over medium; whisk in flour, and cook, whisking constantly, until smooth and thick, about 1 minute. Gradually add milk to saucepan, whisking constantly to remove any clumps. Cook, whisking constantly, until thickened and smooth, about 3 minutes. Remove from heat, and whisk in Worcestershire, salt, pepper, and 1/2 cup of the Parmesan until smooth. Pour sauce over cabbage mixture.
• Place remaining 1 tablespoon butter in microwavable bowl, and microwave on HIGH until melted, about 30 seconds. Add breadcrumbs and remaining 1/2 cup Parmesan to melted butter, and stir until combined. Sprinkle breadcrumb mixture evenly over cabbage.
• Bake in preheated oven until casserole is bubbly and breadcrumbs are golden, 20 to 25 minutes.

EASY CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
• Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

AWESOME CABBAGE CASSEROLE

Steps:

• Coarsely chop cabbage in large casserole dish sprayed with PAM.
• Sprinkle onion on top of cabbage.
• Pour melted butter over cabbage.
• Sprinkle with salt.
• Mix Mayo and soup together and then spread over cabbage and onions.
• For topping, mix together melted butter, crushed crackers and grated cheese.
• Sprinkle over top of casserole.
• Bake at 350 for 45 minutes or until bubbly and brown.
• Enjoy!

ITALIAN CABBAGE CASSEROLE

Steps:

• Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside., In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place half of the cabbage in an 11x7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through., Serve immediately or before baking, cover and freeze casserole for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through.

SAUSAGE AND CABBAGE

Steps:

• Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
• Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
• Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
• Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

LAYERED CABBAGE CASSEROLE

Steps:

• CABBAGE LAYER:.
• In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
• Stir in salt and transfer to a large bowl.
• MEAT LAYER:.
• Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
• Stir in paprika and pepper then set aside.
• TOMATO SAUCE:.
• In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
• in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
• Sprinkle with half the rice, then 1/3 of the tomato sauce.
• Repeat layers, finishing with the cabbage and tomato sauce.
• Cover and bake for 2 hours at 325F or until cabbage is tender.
• Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
• NOTE:.
• Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
• To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.