Serves 6-8

  • 1 large head cabbage, shredded
  • (about 12 cups)
  • 1 medium onion, chopped
  • 6 Tbsp. butter or margarine, divided
  • 1 (10-11 oz.) can condensed cream of mushroom soup
  • 8 oz. American cheese, cubed
  • 1/4 cup dry bread crumbs
  • Salt and pepper, to taste

Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet

sauté onion and 5 tablespoons butter until tender. Add soup; mix well. Add cheese, stir until melted. Remove from heat, stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish. In small skillet, melt remaining butter, stir in dry bread crumbs and cook until lightly browned. Sprinkle over top of casserole. Bake, uncovered, at 350°F for 20 to 30 minutes.

Nutrition Analysis Per Serving: 340 calories; 11g protein; 20g carbohydrates; 4g fiber; 25g fat; .25g trans fatty acids; 55mg cholesterol; 317mg calcium; 2mg iron; 1078mg sodium.
Cindy Scott