Real Recipes From Real Home Cooks ®

creamed cabbage variations

(4 ratings)
Recipe by
Susan Feliciano
Oak Ridge, TN

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.

(4 ratings)
yield 4 -6
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For creamed cabbage variations

  • 1 md
    head green cabbage
  • 1 can
    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

How To Make creamed cabbage variations

  • 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.
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