Ingredients50 m servings 224 cals
- 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.
Per Serving: 224 calories; 14.3 g fat; 17.7 g carbohydrates; 7.7 g protein; 15 mg cholesterol; 610 mg sodium. Full nutrition
ReviewsRead all reviews 10
You may not want to make it for company since it looks really gross, but its a good way to use a head of cabbage
Great dish. The only change I made was adding chopped bacon. We used it as a main course instead of a side and my picky eaters all gobbled it up!
I make this recipe every year for New Year's Day. There is nothing like it! Splendidly delicious. I actually got this recipe from my dear mother years ago who is now deceased going on 4 years t...
made recipe exactly as directed except used 8 cups frozen broccoli then boiled and added to soup and cheese mix - loved it! PS cut breadcrumbs down to 1/2 cup italian...
This is great!! Healthy and I used cream of chicken or cream of celery. It was a hit with company and my mom!!
We have family members that are very allergic to mushrooms. I used cream of chicken or cream of onion soup instead. It was gobbled up quickly.
This is a good way to disguise cabbage for people who don't like it. My husband can't stand cabbage but he really like this. Very cheesy.