Ingredients for 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
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
17g
Fat
33g
Carbs
3g
