| Scalloped Cabbage Recipe by: Fran Neumann 1 med. cabbage 1/2 c. milk 1 c. water Shredded sharp Cheddar cheese 1 tsp. salt 1 (10 3/4 oz.) can mushroom soup Buttered bread crumbs Remove core from cabbage and cut
into half-inch slices. Put into pan and add water and
salt. Simmer until cabbage is barely limp. Add milk to
soup and mix well. In a casserole dish, layer cabbage,
soup mix, cheese. Top generously with buttered bread
crumbs. Bake for an hour at 350 degrees. |