3/25/14

Scalloped Cabbage

There's nothing fancy about this casserole, unless you count the taste. This is just a plain cabbage side dish, but it is good enough to serve to company. The ingredients are basic staples, and the prep is minimal, so it's the kind of recipe I put stars by in my cookbook. The inspiration for this recipe comes from a favorite of mine, Southern Living. I have slightly modified the recipe to my liking.





Scalloped Cabbage

2 cups crushed cornflakes
1/4 cup butter, melted
1 (10 oz.) package finely shredded angel hair cabbage
1/2 sweet onion, thinly sliced, root to tip
1/2 cup milk
1/2 cup mayonnaise
1 (10 3/4 oz.) can cream of celery soup
1 cup (4 ounces) shredded sharp Cheddar cheese

Preheat oven to 350 degrees F. Prepare an 11 x 7-inch baking dish with cooking spray. In a medium bowl, stir together the crushed cornflakes and butter. Spoon half of the cornflake mixture into the bottom of the prepared baking dish. Place cabbage and onions on top of the cornflake mixture in the baking dish. In a small bowl, stir together milk, mayonnaise, and soup; pour mixture over cabbage. Next sprinkle with cheese, then top with the remaining cornflake mixture. Bake for 1 hour. Makes 6 - 8 servings.



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