I love cabbage. Yes, cabbage cooked poorly is stinky and nasty. But cabbage cooked well is tasty, filling and cheap. Cabbage is also one of the few vegetables that is bargain priced all winter long and into the spring-so it winds up being a “go to” vegetable for me all the way up until the first real greens start coming in.
I’ve been asked to provide a vegetable side dish for Easter Dinner at my dear sweet Mother in Law’s house this weekend-and this casserole is it!
Cabbage Cornflake Casserole
1 Small Head of Cabbage
Salt
Pepper
1 Can Cream of Celery Soup (or homemade Sub)
1/2C Milk
3/4C Mayo
2TBS Butter
1C Crushed Cornflakes (that is 1C after being crushed)
1C Grated Cheddar Cheese
-Shred the cabbage
-Cook in a large pot or frying pan for about 10 min w/ a bit of oil or butter.
-Salt & pepper to taste.
-Warm soup, milk & mayo either in microwave or on stovetop. Don’t boil!
-Combine cabbage & soup mixture.
-Place 1/2 cabbage in casserole dish, cover with 1/2 corn flakes & dot with the 1TBS butter.
-Mix cheese into remaining cabbage and place on top.
-Top entire thing with last layer of cornflakes & dot with 1TBS butter.
Photo by Gorgeoux
Bake at 350 for 30 minutes.
{ 2 comments… read them below or add one }
This does not sound very good. I suspect if you’re going for a Cabbage gratin. Ditch the cream of celery soup and make a white sauce, sub sour cream or yogurt for the mayo and bread crumbs for the corn flakes everyone would be much better off.
Anon-I do use white sauce as a sub for Cream of soup frequently (hence the “or sub” in the recipe)
I actually like the corn flake crunch-my homemade bread crumbs are nowhere near as satisfying that way. But your suggestion to substitute the sour cream is a good one-and I have leftover sour cream from taco night. I might try going half and half on that one