Cabbage Casserole Vegetable


Even those who don't care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast. --Ruby Williams, Bogalusa, Louisiana

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
6 servings


  • 1 large head cabbage, shredded

  • 1 onion, chopped

  • 6 tablespoons butter or margarine, divided

  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

  • 8 ounces process American cheese, cubed

  • 1 pinch salt and pepper to taste

  • ¼ cup dry bread crumbs


  1. Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from the heat. Stir in 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 degrees F for 20 to 30 minutes or until heated through.