CREAMED CABBAGE VARIATIONS

Creamed Cabbage Variations image

Provided by Susan Feliciano

Time 45m

Number Of Ingredients 13

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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

Steps:

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.