"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for CABBAGE CASSEROLE, by Ruby Rutherford, is from The Hobbs Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 medium head cabbage 1 small onion 1 pepper 4 slices bacon 2 c grated cheese 1 can mushroom soup Buttered bread crumbs
Fry bacon. Pour off grease except 1 T. Fry onion & pepper lightly. Cut up cabbage ( rinse cabbage but do not dry) & add to onion & pepper. Cook about 8-10 mins. Add soup & cheese. Pour in casserole dish, top with bread crumbs. Bake at 350° for 5 mins. until bubbly or until bread crumbs are brown.
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