"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Scalloped Cabbage Recipe

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This recipe for Scalloped Cabbage, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor Swartz
Added: Sunday, February 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cabbage - diced or shredded
1 onion - chopped
6 Tbl. oleo - divided
1 can cream of mushroom soup
salt & pepper
8 oz. Velvetta cheese
1/4 c. bread crumbs
Paprika (optional)

Directions:
Directions:
Cook cabbage in salted water till tender, about 10 minutes, drain. Saute onion in 5 Tbl. oleo till tender. Add soup and diced Velveeta cheese. Mix well and heat until melted. Stir in cabbage and salt and pepper. Put in buttered casserole dish. Melt 1 Tbl. oleo and add the bread crumbs. Sprinkle this on top(paprika may be added for color). Bake uncovered 30 min. at 350. May use cream of chicken soup and jar of cheese whiz.

Personal Notes:
Personal Notes:
Recipe from Donna Sensibaugh

 

 

 

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