(LEFTOVER) CABBAGE CASSEROLE
We hope you will enjoy this rich, creamy cabbage treat. It's so good.
Provided by Baby Kato
Categories Side Casseroles
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. In a large pan, fry the onion until tender.
- 3. Next add the soup and cheese and mix until melted.
- 4. Now add the cabbage and salt and pepper, mixing well; then pour the mixture into a non greased pan and set aside until needed.
- 5. In a small frying pan melt the butter and add the breadcrumbs, stirring until golden brown.
- 6. Sprinkle the breadcrumbs over the cabbage mixture evenly and bake, uncovered at 350ºF for 25 minutes.
CABBAGE CASSEROLE
Even those who don't care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.
Nutrition Facts : Calories 259 calories, Fat 18g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 749mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
LEFTOVER HAM & CABBAGE CASSEROLE
This is a great meal in one dish. I have made this in advance, added buttered crumbs and reheated in a 350F the oven for 25 minutes.
Provided by Bergy
Categories Ham
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the onion & cabbage in the melted butter, stir fry until translucent.
- Add potatoes, garlic, wine salt & pepper, stir.
- Add parsley & ham, mix well, cover.
- Simmer 20 minutes or until the potatoes are tender.
- Serve.
Nutrition Facts : Calories 634, Fat 11.1, SaturatedFat 4.8, Cholesterol 70.8, Sodium 1849.6, Carbohydrate 91.1, Fiber 12.8, Sugar 8.4, Protein 37.2
CABBAGE & HAM CASSEROLE
Make and share this Cabbage & Ham Casserole recipe from Food.com.
Provided by Darlene Summers
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Steam cabbage till tender crisp.
- Drain if necessary.
- Arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray.
- Mix together soup and milk.
- Pour over cabbage and ham.
- Top with buttered bread crumbs.
- Bake at 350° for 30 minutes.
YUMMY LEFTOVER CABBAGE CASSEROLE
Prep and cooking time based on cabbage and rice already being cooked. I usually made this with ground beef and cream of mushroom soup, but was out and didn't feel like going to the store at the last minute, so I used what I had on hand which was the precooked frozen sausage patties and cream of asparagus soup. I also was out of...
Provided by Wanda Grundmann
Categories Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. Saute the onion in 1/2 of the butter until it starts to brown a bit.
- 2. Add the crumbled sausage, the soup,the milk, and 1/2 teaspoon italian seasoning.
- 3. Add cooked cabbage and cooked rice and transfer to a buttered 9x13 casserole dish. layer cheese over the top.
- 4. Make seasoned bread crumbs by putting the toast slices, parmesan cheese, the other teaspoon italian seasoning, the teaspoon onion powder and the remainder of the butter in a food processor and process for a few seconds. Sprinkle over cheese layer of casserole.
- 5. Bake at 350 for 30 minutes to heat through.
POLISH CABBAGE CASSEROLE
This is a quick & easy way of using up the leftover cabbage from recipe #50949 my Easy Cabbage Rolls. For a more economical meal, use bone-in chicken pieces but cook a little longer. Serve with steamed rice and/or crusty bread to mop up the sauce.
Provided by CountryLady
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a heavy Dutch oven.
- Bring to a boil over high heat.
- Reduce heat and simmer for about an hour, stirring occasionally.
Nutrition Facts : Calories 209, Fat 2.2, SaturatedFat 0.5, Cholesterol 66, Sodium 698, Carbohydrate 18.8, Fiber 7.2, Sugar 11.8, Protein 30.9
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- Chinese Vegetables. I’m not sure why but there are many people who don’t seem to like cabbage, and they don’t seem to like it in soup. I guess it’s a matter of personal taste.
- Spicy Noodle Soup. Here’s another noodle soup that uses up your leftovers. Spicy noodles are a popular side in Korea, so why not try it here? The noodles in this recipe are similar to the ones used in Korean Ramen.
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- leftover cooked cabbage soup. Another dish that’s relatively easy to put together, this is another go-to recipe for me! It’s a great way to use up the leftover boiled cabbage and I like that it keeps well in the fridge for days, so you can use it as the base of other dishes.
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- Cabbage Rolls. This is the classic dish of cabbage rolls. It’s a traditional dish that I grew up with, and it’s an easy dish to adapt to whatever you have on hand.
- Stuffed Cabbage. Cabbage is a versatile vegetable that you can stuff and make a variety of dishes out of. This is a basic recipe, but the flavors are easily adjusted to fit whatever else you have in the fridge and pantry.
- Pork Cabbage Soup. I’m always looking for recipes that combine cabbage with other vegetables, because it is one of the most versatile foods that we have and you can really cook with cabbage in many ways.
- Cold Asian Noodle Salad. I’ve had a long love affair with salads, but I’ve been really enjoying adding noodles to them. The noodle adds a little more substance, while the flavor of the dressing can be adjusted to complement whatever noodle you add.
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