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.
- Omnia stove top oven (for the ovenless)
- Baking pan (for conventional oven users)
- Saute pan
- Mixing bowl
- 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
- 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
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…
…and of course the lowly cabbage is the ideal base for a crunchy salad…
Thanks for stopping by today, my Galley Friends.
….peace and love…