Creamed Cabbage Variations

Susan Feliciano

By
@frenchtutor

I love the flavor of tomatoes with cabbage. Also, mushrooms and cabbage. Actually, lots of stuff with cabbage.
So here are some variations to a basic baked cabbage recipe that play with different flavors and food combinations.


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 medium
head green cabbage
1 can(s)
condensed soup, see variations below
1 c
half & half or milk
2 pinch
mixed herbs, see variations below
salt and pepper
1/2 c
bread crumbs (optional)
1/4 c
grated cheese, see variations below

VARIATION SUGGESTIONS:

1.
tomato soup, italian herbs, parmesan cheese
2.
mushroom soup, chopped mushrooms, herbs du provence blend, swiss cheese
3.
cheddar cheese or tomato soup, chili powder, cheddar cheese
4.
1 pound cooked and crumbled sausage, onion or potato soup, parmesan cheese
5.
chopped smoked sausage, tomato soup, thyme and rosemary, mozzarella cheese

Directions Step-By-Step

1
First, cook cabbage in boiling salted water until fairly soft but not mushy, about 15 minutes. Drain and place in a casserole dish. Preheat oven to 350 degrees.
2
In a saucepan, stir soup over medium heat, and slowly stir in cream or milk until smooth. Add the mixed herbs and cook soup until hot and just comes to a boil. Pour soup mixture evenly over cabbage.
3
Top with bread crumbs (if desired) and grated cheese. Bake for 25 minutes until sauce is bubbly and topping is melted and browned.
4
If using sausage in the recipe, add it to the cabbage in the casserole dish, then pour the sauce over and continue as above.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Diabetic, Low Carb
Other Tag: Quick & Easy