Source:
8 C. chopped cabbage
3 1/2 T. butter
10.5 oz. cream of chicken soup
1 large egg
2.8 oz. french fried onions
2 C. shredded sharp cheddar cheese
1/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
20 crushed ritz crackers
Place the cabbage in a pot and cover with water, bring to a boil and cook for 10 minutes, drain well. Put the cabbage back in the pot and stir in 2 T. of butter till melted. Stir in the soup and combine well. Put the egg in a bowl and lightly beat, add a couple spoonfuls of the hot cabbage mixture to the egg to temper it. Pour the egg into the cabbage and stir well. Add in the french fried onions, 1 3/4 C. of the cheese and the seasonings. Stir well and pour in a 2 quart casserole dish. Bake, uncovered in a 350 degree oven for 35 minutes. Meanwhile, melt the remaining 1 1/2 T. butter and combine it with the crushed crackers. After 35 minutes, remove from the oven and sprinkle the crackers over the top and then sprinkle the remaining 1/4 C. cheese around. Return to the oven for 5 minutes.
3 1/2 T. butter
10.5 oz. cream of chicken soup
1 large egg
2.8 oz. french fried onions
2 C. shredded sharp cheddar cheese
1/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
20 crushed ritz crackers
Place the cabbage in a pot and cover with water, bring to a boil and cook for 10 minutes, drain well. Put the cabbage back in the pot and stir in 2 T. of butter till melted. Stir in the soup and combine well. Put the egg in a bowl and lightly beat, add a couple spoonfuls of the hot cabbage mixture to the egg to temper it. Pour the egg into the cabbage and stir well. Add in the french fried onions, 1 3/4 C. of the cheese and the seasonings. Stir well and pour in a 2 quart casserole dish. Bake, uncovered in a 350 degree oven for 35 minutes. Meanwhile, melt the remaining 1 1/2 T. butter and combine it with the crushed crackers. After 35 minutes, remove from the oven and sprinkle the crackers over the top and then sprinkle the remaining 1/4 C. cheese around. Return to the oven for 5 minutes.
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