Lisa's
Cabbage Casserole:
1 large head cabbage
1 - 26 oz. can Cream of Mushroom soup
2 & 1/2 cups shredded sharp cheddar-
cheese
1 cup milk
1 teaspoon parsley or cilantro leaves
Chop cabbage into bite-size pieces.
Cover in water and boil until tender. Drain in a colander.
In a large bowl, mix cream of mushroom soup, shredded cheese,
milk, and parsley or cilantro. Stir in cabbage. Add salt and
pepper to taste, or one-half teaspoon each. If mixture is
really thick and doesn't stir easily, add a little more milk.
Pour into greased 9x11x2 baking dish, dot with butter or margar-
ine, and sprinkle with cracker crumbs. Cook in 350 degree preheated
oven for about 1 and 1/2 hours.Should be brown and bubbly on top.
Easy and delish, especially if you like cabbage.
