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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 1 small cabbage, sliced into 1 inch wide wedges
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 34 cup milk
- 12 cup freshly grated parmesan cheese
- 1 cup rye bread, crumbs (I used caraway seeded)
- 2 tablespoons butter, melted
Method
- Preheat oven to 350F.
- Add cabbage to boiling salted water, cook 2 minutes, drain.
- Combine soup, milk and cheese.
- Spoon 1/2 the cabbage into a buttered casserole, top with 1/2 the soup mixture and repeat.
- Combine butter and bread crumbs and sprinkle over the top.
- Bake 30 minutes until hot and bubbly.
