peggi's scalloped cabbage

How To Make peggi's scalloped cabbage

• Step 1
  CUT CABBAGE INTO LARGE PIECES, & BLANCH OR STEAM ABOUT 10 MINUTES IN WATER THAT BOUILLON CUBES HAVE BEEN ADDED. DRAIN.
• Step 2
  SPRAY 9X13 GLASS BAKING PAN OR LARGE CASSEROLE. PLACE CABBAGE IN IT. SALT & PEPPER AT THIS TIME..
• 
  Step 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.
• 
  Step 4
  BAKE @ 375° UNTIL SLIGHTLY BROWN ON TOP & SET. ABOUT 40 MINUTES.
• 
  Step 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!