Cooked Cabbage

• 1 large head cabbage, shredded (about 12 cups)

• 1 onion, chopped

• 6 tablespoons butter, divided

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 8 ounces process cheese (Velveeta), cubed

• Salt and pepper to taste

• 1/4 cup dry bread crumbs

Directions

• 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

1 cup: 259 calories, 18g fat (10g saturated fat), 43mg cholesterol, 749mg sodium, 18g carbohydrate (8g sugars, 4g fiber), 9g protein.

Thank you for reading 🙂

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