Ingredients
10
10 servings
- •12 cups chopped cabbage
- •6 tablespoons butter, divided
- •1 large onion, chopped
- •1 tablespoon minced garlic
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •2 tablespoons poppy seeds, or more to taste
- •12 ounces shredded Cheddar cheese, divided
- •¼ cup sour cream
- •salt and ground black pepper to taste
- •¼ cup dry bread crumbs, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add cabbage and cook, stirring occasionally, until tender, about 5 minutes. Drain thoroughly.
- Melt 5 tablespoons butter in a large skillet over medium heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in condensed soup and poppy seeds. Add 8 ounces Cheddar cheese; stir until melted. Remove from the heat and stir in drained cabbage, sour cream, salt, and pepper. Transfer to a 2-quart baking dish.
- Melt remaining 1 tablespoon butter in a small skillet over medium-low heat. Add bread crumbs; cook and stir until lightly browned. Sprinkle over the casserole with remaining Cheddar.
- Bake, uncovered, in the preheated oven until heated through, 20 to 30 minutes.
Nutritional Facts
Per 10 servings
- Calories: 289
- Carbohydrate: 13g
- Fat: 22g
- Fiber: 3g
- Protein: 12g
- Sugar: 5g
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