PEGGI'S SCALLOPED CABBAGE

PEGGI'S SCALLOPED CABBAGE image

Provided by Peggi Anne Tebben

Time 1h20m

Number Of Ingredients 12

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

Steps:

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.