Baked Cabbage Buttery Topping (Print Version)
Creamy cabbage dish with cheesy center and buttery crunch on top, made for easy family meals.
# Ingredients:
→ Main Ingredients
01 -
1/3 cup mayo
02 -
8 tablespoons butter
03 -
1 medium Vidalia onion, diced up
04 -
A little salt, as you like
05 -
Some pepper, as you like
06 -
1 can (10 ounces) condensed cream of chicken soup or substitute with cream of mushroom
07 -
1 small head green cabbage
→ Topping
08 -
1 sleeve Ritz crackers (about 30), broken up roughly
09 -
1 cup grated sharp cheddar cheese
10 -
3 tablespoons butter, melted
# Instructions:
01 -
Set your oven to 350°F (175°C). Get your 2-quart dish ready with a swipe of nonstick spray or a light coat of butter.
02 -
Chop your cabbage up, keeping it chunky. In a big pan, melt the butter, then cook cabbage and onion for around 8 to 10 minutes. Stir often and let them soften up just a bit.
03 -
Toss in some salt and pepper to the cabbage and onion while they're cooking, adjust to the taste you want.
04 -
Scoop the cooked mix into your greased casserole dish.
05 -
In a different bowl, mix up the soup with mayo till it's all one color. Then spread this right over the cabbage in the dish.
06 -
In a bowl, quickly stir together your melted butter, cracker crumbs, and cheddar cheese until they're combined evenly.
07 -
Scatter the cracker-cheese-butter topping evenly all over the top of your casserole.
08 -
Slide the dish on the middle rack for half an hour. The topping should be crisp and a nice golden shade when it's ready.
09 -
Let it sit a little when you pull it out of the oven. Scoop some out while it's warm.
# Notes:
01 -
Use cream of mushroom instead of chicken soup if you want to mix up the flavors.
02 -
Want it extra crunchy? Bake it 5 minutes longer for more golden topping.