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Can't Resist Cabbage Casserole




Source of Recipe


internet


List of Ingredients




1 medium head cabbage, shredded
1 onion, diced
1 tsp. salt (optional)
¾ C. butter, melted, divided
1/3 C. sour cream
1 (10.75 oz.) can cream of chicken soup
1 tube Ritz crackers, crushed
1 C. shredded cheddar cheese




Recipe



Spread cabbage in a 13x9 casserole. Sprinkle with diced onion and salt. Drizzle on ¼ cup of the melted butter. Combine sour cream and cream of chicken soup and spread over the cabbage and onion in the casserole. Set aside. Combine the crushed crackers, remaining melted butter and the cheese. Sprinkle the cracker mixture over the top of the casserole. Bake at 350º for about 45 minutes.


Review posted by: gratefulservant_AZ / Origanally posted by: dreamwhip

I knew this would be a winner and wanted to try it before St Pat's Day to see if it would go with corned beef. The answer is, yes.

It is delicious. I made a few tweaks. I didn't shred the cabbage. I diced it up into 1-2 inch chunks. I lightened it up as much as I could by using reduced fat soup, reduced fat sour cream, reduced fat cheese, and whole wheat ritz crackers. Whenever I make it again I will try to reduce the topping somewhat so I can cut back some on the butter. I don't think it would be that good if you replaced part of the butter with olive oil.

I love the topping on this. I had to cook mine a little longer because my cabbage pieces were larger presumably.

Only tweak I did was a cut it up instead of shredding it and I used whole wheat ritz crackers instead of regular ones. I also used light sour cream and light cream of chicken soup and reduced fat cheese. This is delicious, but my cabbage was a little crunchy maybe because I didn't shred it. JMHO it would be yummy with corned beef, but not very healthy. I did lighten it what I could but it still has 1 1/4 sticks of butter and I don't think it would be good changing the butter to olive oil. Maybe could reduce the amount of butter a bit. I love the crumbs in this.