Alright, let’s talk about this here cabbage casserole thing. My old man, he used to love it when I made this. Called it “peasant food,” but he ate it like it was a king’s feast, you know?
Cabbage Casserole: A Real Stick-to-Your-Ribs Dish
So, what we got here is a cabbage casserole with cream of mushroom soup. Sounds fancy, but it ain’t. It’s just good, plain food. You take a head of cabbage, that’s what we always used, and you gotta chop it up. Not too fine, mind you. You want some bite to it. Like, you know, when you bite into it, it still feels like cabbage, not some mushy stuff.
- One big ol’ cabbage, chopped up
- Couple cans of that cream of mushroom soup. Them cans with the red and white label, you know the ones.
- Some cheese. Whatever kind you got in the fridge. Cheddar works good, so does that Velveeta stuff. Makes it real creamy.
- Maybe a little bit of that Worcestershire sauce, the one that smells kinda funny. Gives it a little zing.
- Butter crackers, crushed up real good. For the top. Make it crunchy.
- Butter, of course. Everything’s better with butter.
Okay, so first, you gotta cook that cabbage a little. I just steam it. Some folks boil it, but I think steamin’ keeps more of the flavor. You just put it in a pot with a little water, put the lid on, and let it steam till it’s a bit soft, you know? Not mushy, but not hard either. Maybe, like, ten minutes or so? Just keep an eye on it.
Then, you take a big bowl. Put that cooked cabbage in there. Dump in them cans of cream of mushroom soup. Stir it all up good. Then you throw in the cheese. I usually use a whole block, shredded up. Makes it real cheesy and gooey. And a little splash of that Worcestershire sauce, maybe a tablespoon or two. Stir it all up again. Make sure everything’s mixed in real good.
Now, you get yourself a casserole dish. Grease it up with some butter, so the casserole don’t stick. Pour that cabbage mixture in there. Spread it out even. Then you take them crushed-up crackers. Mix ‘em up with some melted butter. Just a little butter, enough to make the crackers stick together. Sprinkle that cracker mixture all over the top of the casserole. This makes it real crispy on top.
Baking Time!
Now, shove that whole thing in the oven. I usually put it in at 350 degrees. How long? Well, till it’s bubbly and the top is all golden brown. Maybe half an hour, maybe a little longer. You just gotta keep an eye on it. You’ll know when it’s done. It’ll smell real good.
Let it sit for a few minutes before you serve it. That way, it won’t be so runny. And that’s it. Creamy cabbage casserole. It ain’t fancy, but it’s good. It’ll fill you up. Perfect for when it’s cold outside, or you just got a hankerin’ for some good ol’ comfort food. My old man, he always said it was the best cabbage casserole he ever ate. And he ate a lot of cabbage casserole in his day, let me tell you.
And you know, this ain’t just for supper neither. This cabbage casserole with cream of mushroom soup is good for lunch, too. Just heat it up a little. Or even cold, sometimes. I ain’t picky. It’s good food, and that’s all that matters. You can serve it with some pork roast, like my neighbor used to, or some grilled burgers. Or just eat it by itself. It’s good any way you slice it.
Sometimes, if I’m feelin’ fancy, I’ll add some other stuff to it. Like, sometimes I’ll put in some chopped onions or celery, whatever I got on hand. Or maybe a little bit of garlic powder. You can play around with it, you know? Make it your own. That’s what cooking is all about, I reckon. Making good food that people enjoy. And this here cabbage casserole, it’s good food. Trust me on that.
And another thing, don’t you go wastin’ that leftover cabbage. If you got some extra, you can just throw it in the fridge and eat it later. It keeps for a few days. Just warm it up when you’re ready to eat it again. Nothin’ goes to waste in my kitchen, let me tell ya. Waste not, want not. That’s what my mama always said, and I reckon she was right.
So there you have it. My recipe for cabbage casserole. Give it a try. I bet you’ll like it. It ain’t rocket science, you know? Just good, plain food. The kind that sticks to your ribs and warms you up from the inside out. And that’s the best kind of food there is, far as I’m concerned.
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