Thursday, May 12, 2016

Cabbage Casserole

I can almost promise that even if you don't like cabbage, you'll like this cabbage dish. It's about as Southern as you can get...the cream soups, the Ritz crackers, the can of Ro-Tel. And sometimes that's just what you need...a casserole to offset the kale smoothies you've been drinking all week. It's called balance.
I served this with pork tenderloin and green peas (because Rob loves green peas)...and I couldn't forget the Sister Schubert rolls. The meal was about as Mississippi as you can get, and we loved it. The casserole is creamy, but the cabbage adds a nice crunch. And I like the addition of the Ro-Tel because it makes it a little spicier. Anyway, try it! I think you'll like it!
Cabbage Casserole
{Mississippi Magazine}
1 medium cabbage, shredded
1 medium onion, chopped
2 sticks butter, melted and divided
Salt and pepper, to taste
3/4 cup mayonnaise
2 (10 3/4 oz.) cans cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes, drained
1 1/2 cups grated Cheddar cheese
1 sleeve Ritz crackers, crushed
Heat oven to 350 degrees. In a 9 x 13-inch glass dish, layer cabbage and onions. Drizzle 1 stick of butter over top and sprinkle with salt and pepper. In a bowl, mix mayonnaise, cream of chicken soup, and Ro-Tel and spoon over cabbage. In a separate bowl, mix 1 stick butter, cheese, and crackers and spread over casserole. Bake for 45 minutes or until cabbage is tender.
Hope everyone has a great day!