Tuesday, March 22, 2011

Cheesy Creamed Cabbage

This simple dish makes great use of cabbage, an under-appreciated vegetable by all accounts. It is a great side dish that goes well with many meats but would also be fine for a simple stand-alone supper. I tend to eat stuff like this for lunch when I am in a hurry and want something that is simple to scarf down.

This recipe is easy to assemble and it also bakes up quickly.


Cheesy Creamed Cabbage
1 medium sized Cabbage chopped
1 Onion chopped
1 can Cream of Celery Soup (or other creamed soup)
3 oz. Cream Cheese
4-6 oz. Shredded Cheddar Cheese (I used reduced fat cheese)
Salt to taste
Pepper to taste
Put chopped cabbage in a large pot and cover with water; cook on high until it starts to boil then reduce heat so that cabbage boils gently. Cook until cabbage is tender (about 20 minutes total) and drain. Meanwhile, in a frying pan saute onions on medium-high for about 6 minutes or until translucent and browning then add in the creamed soup, cream cheese, and cheddar cheese and mix together till it is all melted. Put cabbage and cheese mixture into a 2 quart baking dish and mix together then back for 20 minutes at 350. Let cool briefly then serve.

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