This delicious dish for Salisbury steak contains top-notch ground sirloin. Once the patties have browned, you won’t need to drain any fat. Over rice, egg noodles, or mashed potatoes, serve. Just wonderful!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 head cabbage, finely chopped
- 6 tablespoons margarine
- 1 onion, minced
- ½ pound processed cheese food (such as Velveeta ®), cut into chunks
- 1 (10.75 ounce) can cream of mushroom soup
- ¾ cup bread crumbs
- salt and pepper to taste
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the cabbage into a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two.
- Melt the margarine in a large skillet over medium heat; cook the onion in the melted butter until golden. Reduce the heat to low; add the cheese food and allow to simmer until completely melted. Pour the mushroom soup into the skillet. Stir the drained cabbage, bread crumbs, salt, and pepper into the mixture. Transfer to a 2-quart casserole dish.
- Bake in the preheated oven until the cheese begins to bubble, 20 to 30 minutes.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 571 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I tried this recipe, it was so good, but I topped mine with the French fried onions. Yum!!
Instead of adding bread crumbs into the cabbage mixture, I add a prepared box of Stove Top stuffing to the top of this before baking it. We call it cabbage casserole. It’s always a big hit!
Used purple cabbage (what I had on hand), less Velveeta, added a clove of garlic, used Italian breadcrumbs( again, what I had), cream of bacon soup, skipped the salt due to the cheese and soup . pepperjack cheese, and a hefty dose of japalenos( we like spicy)
A little too cheesy. other than that good.
My husband loved this! It was a little too much cheese for me. I’ll try cutting it in half next time, or use cheddar instead of Velvetta.
This is great!! Healthy and I used cream of chicken or cream of celery. It was a hit with company and my mom!!
We have family members that are very allergic to mushrooms. I used cream of chicken or cream of onion soup instead. It was gobbled up quickly.
This is a good way to disguise cabbage for people who don’t like it. My husband can’t stand cabbage but he really like this. Very cheesy.
I make this recipe every year for New Year’s Day. There is nothing like it! Splendidly delicious. I actually got this recipe from my dear mother years ago who is now deceased going on 4 years this March 2013 in a local cookbook. I am from deep Southern Louisiana.
made recipe exactly as directed except used 8 cups frozen broccoli then boiled and added to soup and cheese mix – loved it! PS cut breadcrumbs down to 1/2 cup italian…
You may not want to make it for company since it looks really gross, but its a good way to use a head of cabbage
Great dish. The only change I made was adding chopped bacon. We used it as a main course instead of a side and my picky eaters all gobbled it up!
I had a bag of shredded coleslaw mix but I didn’t want to make coleslaw so I found this recipe. I used shredded cheddar cheese instead of processed cheese. I chopped the onion in big pieces because I didn’t want to go through the hassle of mincing it. Also, I had asparagus I wanted to use and I’m glad I did because it gave it a slight crunch. I steamed the asparagus and mixed it in before I put it in the oven. I thought it was pretty good but it was still missing something. Any ideas?
It looks good to me. I am going to try it.