CABBAGE CASSEROLE

CABBAGE CASSEROLE

Half a cabbage was resting in my refrigerator begging to be used.  What to make? Sub-zero temperatures and yet another storm in our midst and comforting cabbage casserole was born. I added some celery and carrot to the mix for extra nutrition, some creamed soup and Greek yogurt thrown in and supper was ready.  Use whatever creamed soup you wish.  Cream of celery is especially nice.  Cream of mushroom is as well. Or why not include a batch of my GALLEY CREAM OF ‘WHATEVER’ SOUP.

Today I’m very thankful for my Omnia stove top oven as that darned nor’easter created a short power outage.  We do have a generator but we chose not to have it wired to our range so I  simply used our RV hot plate to cook our dinner. I served this with a portion of fish but you could easily make the casserole a complete meal in itself with some added protein. Stir in some cooked chopped chicken or a tin of drained tuna. It’s a very forgiving recipe.  Don’t forget a sprinkle of grated cheese and panko crumbs or use some of my CRISPY TOPPING for instant crunch.

Last time I made this I fit it into a glass casserole dish and froze it, a treat for those days when you really don’t feel like cooking!  It should be good stored this way for about three months.

Cabbage Casserole

Comforting, belly warming and economical this casserole is the perfect side or main dish for a cold wintery supper.
Course Side Dish
Servings 4 Servings
Calories 299kcal
Author www.seasaltgalleykat.com

Equipment

  • Omnia stove top oven (for the ovenless)
  • Baking pan (for conventional oven users)
  • Saute pan
  • Mixing bowl

Ingredients

  • 2 Tbsp cooking oil
  • 4 Cups chopped cabbage
  • 1 chopped carrot
  • 1 celery stick, chopped
  • 1/2 Cup chopped onion
  • 1 Cup cream of something or 10 oz can commerical brand
  • 1/3 Cup Greek yogurt
  • salt and pepper to taste
  • 1 Cup grated cheddar gruyere or mozzarella are fine choices too
  • 4 Tbsp Panko crumbs or Crispy Topping

Instructions

  • Add vegetables to heated oil in saute pan and cook over medium heat until barely cooked but still crunchy.
  • Season to taste
  • In mixing bowl combine creamed soup and yogurt then add to cabbage mixture
  • Spoon mixture into prepared baking pan
  • Layer cheese and panko crumbs evenly over all

for Omnia users

  • Cover baking dish and set on pre-heated base plate.
  • Cook on high for 5 minutes then reduce heat to medium low and continue to cook until mixture is bubbly and cheese has melted, about 20 minutes

for conventional oven users

  • Place uncovered baking dish in pre-heated 375 ° oven and cook for approximatley 25 minutes, or until mixture is bubbly and topping is golden brown

Nutrition

Calories: 299kcal | Carbohydrates: 22g | Protein: 12g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 609mg | Potassium: 332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3083IU | Vitamin C: 28mg | Calcium: 299mg | Iron: 1mg

 

Because cabbage has a  longer shelf life than most green veggies, it has been the  most perfect economical addition to so many of my galley meals…

SAVOURY SMOTHERED CABBAGE GALETTE

HOT and SOUR SMOTHERED CABBAGE and RICE SOUP

SMOTHERED CABBAGE

PRESSURE COOKER UNSTUFFED CABBAGE ROLLS

BACON BRAISED CABBAGE with BLOOD ORANGE VINEGAR

CORNED BEEF, CABBAGE & POTATO HASH

SONJA’S KALPUDDING (Swedish Meatloaf)

MELINA’S HALUSKI

…and of course the lowly cabbage is the ideal base for a crunchy salad…

FISH TACOS with CABBAGE SLAW

ASIAN CHICKEN and CABBAGE SALAD

QUINOA CABBAGE SALAD

EASY PICKLED CABBAGE SALAD

MINTED CABBAGE and EDAMAME SALAD

Thanks for stopping by today, my Galley Friends.

….peace and love…

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.