"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cabbage Casserole Recipe

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This recipe for Cabbage Casserole, by , is from The First Lutheran Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Virginia Midkiff

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cabbage, chopped
1 large onion chopped
2 Tbsp. butter
2 tsp. salt
1 c. saltine cracker crumbs
1 c. cheddar cheese grated
1 can cream of mushroom soup

Directions:
Directions:
Boil cabbage, onion, butter, and salt until tender. Drain and put in a large casserole dish. Top with crackers, then grated cheese and pour soup over all. Bake at 350 for 40 minutes.

 

 

 

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