Viewing post #2698950 by needrain

hiyall said:
Donald, I'm interested
in your cabbage casserole and cornbread.
Since I have 4 cabbage (s) on counter.

They predict another line of showers on Wednesday, here.
These spring showers have been coming every week.
The awesome azaleas are blooming beauties!

I played pretty loose with online recipes for the cabbage casserole, but cabbages were 2 for a dollar post St. Paddy's Day so I chopped up one and put it in a large glass casserole dish. Then I chopped up three smallish yellow onions and put on top of the cabbage and sprinkled a bit of salt and pepper over it all. Most of the recipes used Mayonaisse and a can of cream of chicken soup and spread that over the top of the cabbage/onions. I don't really keep a lot of canned goods, so I made my own cream of chicken soup the night before and proceeded with that. Also, all the recipes I saw used Ritz crackers for the topping, but I had 3 partly used containers of bread crumbs of various types (every time my sister visits she brings a box with her because she doesn't know what's in my cabinets and I wanted to use up all the opened containers). The crumbs ended up making the casserole too salty for my preferences, but it worked. Just mixed the crumbs with a stick of real butter and a cup of grated cheese for the top. I used extra sharp Cheddar, but whatever cheese you have on hand or like would work, I think. Then put in the oven at 350 for about 45 minutes. The top will brown and the cabbage will shrink and the mayo/soup will melt down into the cabbage and onions. I just wished I'd had breadcrumbs made myself to cut out some of the saltiness. I didn't mind the other spices used in the breadcrumbs. It probably would have had enough salt for me with just the Cheddar. It came out pretty good in spite of that.

I really, really would like some of that rain your getting!!