Ingredientes para Cabbage Wedge Casserole
- 1 medium head of cabbage
- Cheddar Cheese
- Mushroom Soup
- 1/2 cup of sour cream
- French Fried Onion Rings
- 1 teaspoon of salt
- Freshly ground black pepper to taste
Cozinhe de forma mais inteligente com Sous, seu companheiro de cozinha
Faltando um ingrediente para este Cabbage Wedge Casserole? Precisa de uma harmonização de vinhos perfeita ou de uma ideia de acompanhamento saudável? Não adivinhe – pergunte ao Sous! Seu sous-chef com inteligência artificial está pronto para ajudá-lo a trocar ingredientes, ajustar tamanhos de porções e descobrir dicas de sabor em segundos.
Como fazer Cabbage Wedge Casserole
- Preheat oven to 350°F (175°C).
- Cut 1 medium head of cabbage into 8 equal wedges.
- Bring 4 cups of water to a boil in a large saucepan. Add 1 teaspoon of salt.
- Gently add the cabbage wedges to the boiling water. Cook for 10-12 minutes, or until slightly tender but still holding their shape.
- Drain the cabbage wedges thoroughly and carefully arrange them in a greased 9x13 inch baking dish.
- Sprinkle 1 cup of shredded cheddar cheese evenly over the cabbage.
- In a medium bowl, whisk together 1 (10.75 ounce) can of condensed cream of mushroom soup and 1/2 cup of sour cream until smooth.
- Pour the soup mixture evenly over the cabbage and cheese.
- Top with 1/2 cup of thinly sliced onion rings.
- Bake uncovered for 25-30 minutes, or until the onion rings are golden brown and the casserole is bubbly. Keep a watchful eye on the onion rings to prevent burning.
Informação Nutricional (Aproximado por porção)
Sódio
14 g
Açúcar
17g
Gordura
33g
Carboidratos
3g
