 | | Creamy Cabbage Recipe |
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1 slice of bread, slightly dry and torn into pieces
1 tablespoon Parmesan cheese
1 strip bacon, cooked
1/4 teaspoon paprika
1/4 teaspoon caraway seeds
1 can (10 1/2 oz.) cream of potato soup
3 cups coarsely shredded cabbage
Paprika
2 teaspoons butter or margarine |
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| Instructions |
| Place bread, cheese, and bacon in a blender or food processor. Process until fine crumbs are formed and set aside. Stir paprika and caraway seeds into the cream of potato soup. In a 1-quart casserole, arrange alternate layers of cabbage and soup, ending with cabbage. Microwave, covered, on high for 6 minutes, rotating dish after 3 minutes. Top with crumb mixture. Sprinkle with paprika and dot with butter or margarine. Cook, uncovered, approximately 2 more minutes or until cabbage is tender. Allow to stand for 5 minutes before serving. Makes 4 servings.
Source: Southwestern Public Service Cooking Class, 1986
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