Ingredients

The following ingredients have 12 Servings
  • 2-3 Tbsp olive oil
  • 1 medium head green cabbage (about 3-4 lbs) (cored and chopped)
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 1 10 3/4 oz can cream of celery soup
  • 1 cup half and half or whole milk
  • 1/2 cup butter (melted)
  • 1 1/2 tsp garlic salt (adjust to taste)
  • 1 tsp lemon pepper or black pepper
  • 1/4 tsp dried thyme or Italian seasoning
  • 3 cups shredded colby jack or sharp cheddar cheese (divided use)
  • 1/4 cup grated Parmesan cheese
  • Topping:
  • 1 1/2 cup crushed Ritz crackers
  • 2 Tbsp butter (melted)
  • fresh parsley for garnishing (optional)

Instruction

  • Preheat oven to 350°F. Spray a 13 x 9 inch casserole dish with cooking spray.
  • In a large skillet, heat olive oil over medium high heat. Add cabbage and onion, lower heat to medium. Cook for 15 minutes partially covered with a lid just until fork tender, stirring occasionally. Uncover, add minced garlic cooking for 1-2 minutes or until fragrant. Remove from heat add to a large mixing bowl.
  • Meanwhile, in a separate mixing bowl whisk together soup, half and half and butter. Add salt, pepper and thyme.
  • To the cabbage add 2 cups shredded cheese, Parmesan cheese and soup mixture. Mix well, then pour into baking dish. Top with reserved 1 cup shredded cheese.
  • Toss Ritz cracker crumbs with 2 Tbsp butter. Sprinkle on top.
  • Bake for 40-45 minutes or until bubbly and cabbage is tender when pierced with a knife.
  • Let stand on counter for 5 minutes, then serve.