Ingredients Jump to Instructions ↓

  1. 1 medium-sized head of cabbage (about 1 1/2 pounds)

  2. 1 (10-ounce) can cream of chicken soup (undiluted)

  3. 1 (5-ounce) jar processed Wisconsin cheddar cheese spread

  4. Salt and pepper to taste

  5. 1/4 cup bread crumbs

  6. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Cut cabbage in half, separate leaves and soak in cold water. Slice leaves into strips, removing hard center core. Place in boiling salted water; parboil for 5 minutes. Allow to stand in hot water for several minutes and drain.

  2. Alternate layers of cabbage, soup, and cheese in greased 1 1/2 casserole dish. If desired, season with salt and pepper (there is salt in the condensed soup and cheese spread, so be careful about adding more).

  3. Sprinkle with bread crumbs; dot with butter and bake at 350°F (175°C) for 20 to 30 minutes.


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