Even those who don’t care for cabbage will enjoy it made this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast.
1 large head cabbage, shredded
1 onion, chopped
6 tablespoons butter or margarine, divided
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
8 ounces process American cheese, cubed
salt and pepper to taste
1/4 cup dry bread crumbs
Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from the heat. Stir in 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 degrees F for 20 to 30 minutes or until heated through.