Thursday, September 15, 2011

Cheese Scalloped Cabbage




Cabbage is in season now and this is one terrific way to eat it up!

(Have you checked out the "Seasonal Foods" chart in my sidebar?  I find it very informative and interesting)

I don't have an actual written recipe for this dish, but it's very simple and simply superb!

I will give you a guideline recipe at the end of this post so you can have something to go by.

If you like cabbage...and cheese...you're sure to love this tasty dish.

This recipe calls for Velveeta - I'm a big fan!
(I always use the 2% - can't tell a lick of difference)

Begin by chopping a head of cabbage.  You don't want the slices to be too thin. They'll become limp - we want some 'sturdy' slices of cabbage.

I think I used about 8 cups of cabbage for this dish.

Boil it until it's el dente - it will bake a while longer, and you don't want it to end up mushy.

Drain well.

Spray a 2.5 qt. with cooking spray and sprinkle some ritz cracker crumbs in the bottom...to cover lightly.

Add a layer of cabbage and then place small chunks of Velveeta cheese over the top...like this...


Sprinkle another light layer of cracker crumbs, then another layer of cabbage, then cheese, topping with cheese and crumbs. It should look similar to this....


Bake in preheated 350 oven for about 20 - 25 minutes, or until bubbly around edges.

This is sooo creamy and a wonderful company dish.


 It's one of my favorites and something I make often.


CHEESE-SCALLOPED CABBAGE
(From The Better Baker)

About 8 cups chopped raw cabbage
chopped onion, if desired
About 3 ozs. Velveeta cheese, chunked or sliced
About 15 ritz crackers, crushed

Boil cabbage (& onion) in salted water until el dente. Drain well.

In Pam-sprayed casserole dish, sprinkle about 5 crackers, crumbled.

Make a layer of cabbage (I ended up with 3 layers total)
then lay as much cheese on top as you'd like, but don't cover it totally.  

Sprinkle with a few more crumbs, then do it all again two more times, ending with cheese and then topped with crumbs.

Bake uncovered in preheated 350 oven for about 20- 25 minutes, or until bubbly around edges.

Be careful not to use too many crackers as the casserole will be too dry.  You want just a light coating between all layers.

I love that I can make as much, or as little, of this recipe as I'd like...I can fix 4 servings or 14.

Enjoy!  I'd love to know if you try it.

                                Melt in Your Mouth Monday
                                       Eat at Home: Ingredient Spotlight
             Side Dish Saturday
             Recipe of the Week
          Mix it up Monday
            Recipe of the Week
         Mop it up Monday