PEGGI'S SCALLOPED CABBAGE

6
Peggi Anne Tebben

By
@cookiequeen

Another dish we made at the restaurant. You can also use zucchini squash in place of cabbage. Great side dish.

Rating:

★★★★★ 3 votes

Comments:
Serves:
8-10 servings
Prep:
30 Min
Cook:
50 Min

Ingredients

  • ·
    1 head of cabbage, cut into large pieces
  • 2
    chicken bouillon cubes
  • ·
    1/2 cup flour
  • ·
    8 oz. sour cream
  • ·
    4 eggs
  • ·
    milk, enough to almost cover (about 3 cups)
  • ·
    *8 oz. shredded cheese blend or 8 oz. velveeta
  • ·
    salt & pepper to taste
  • ·
    california style garlic salt / parsley, to taste
  • TOPPING

  • 1
    sleeves round crackers, such as ritz
  • 1/4 c
    melted butter

How to Make PEGGI'S SCALLOPED CABBAGE

Step-by-Step

  1. CUT CABBAGE INTO LARGE PIECES, & BLANCH OR STEAM ABOUT 10 MINUTES IN WATER THAT BOUILLON CUBES HAVE BEEN ADDED. DRAIN.
  2. SPRAY 9X13 GLASS BAKING PAN OR LARGE CASSEROLE. PLACE CABBAGE IN IT. SALT & PEPPER AT THIS TIME..
  3. COMBINE REMAINING INGREDIENTS FOR CASSEROLE & POUR OVER CABBAGE, MIXING IT IN, ADDING JUST ENOUGH MILK TO MIXTURE TO COME UP IN THE CABBAGE ABOUT 2/3 OF THE WAY. SHOULD BE ABLE TO SEE IT IN THERE. SPRINKLE IN GARLIC SEASONING.
    *I USED 6 OZ. OF VELVEETA, CUBED, & 2 OZ. SHREDDED CHEDDAR THROWN ON TOP, BUT PUSHED A LITTLE UNDER MILK. REFER TO PICTURE ABOVE.
  4. BAKE @ 375° UNTIL SLIGHTLY BROWN ON TOP & SET. ABOUT 40 MINUTES.
  5. CRUSH CRACKERS UNTIL ABOUT THE SIZE OF PEAS. MIX IN MELTED BUTTER. SPRINKLE ON TOP. RETURN TO OVEN & BAKE ANOTHER 10-15 MINUTES OR UNTIL SLIGHTLY BROWN. ALLOW TO COOL ABOUT 20 MINUTES BEFORE SERVING, TO GET A FIRMER SET.

    NOTE: MAY USE POTATO CHIPS IN PLACE OF CRACKERS.

Printable Recipe Card

About PEGGI'S SCALLOPED CABBAGE

Course/Dish: Vegetables
Other Tag: Quick & Easy




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