Breadcrumb Cabbage Casserole Recipes

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ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER



Italian Bread and Cabbage Soup with Sage Butter image

This scrumptious, thick bread soup is about playing up the cabbage family - the king of winter veggies. It's layered like lasagna, with grilled bread and cabbage in stock, and as it cooks it plumps up a bit like bread-and-butter pudding. Fontina cheese is available in good supermarkets or cheese shops, but you can substitute good-quality cheddar or Gruyere.

Provided by Jamie Oliver

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

3 quarts good-quality chicken or vegetable stock
1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped
About 16 slices stale country-style or sourdough bread
1 clove garlic, unpeeled, cut in 1/2
Olive oil
12 to 14 slices pancetta or bacon
1 (4-ounce) can anchovy fillets, in oil
3 sprigs fresh rosemary, leaves picked
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan, plus a little for serving
Sea salt and freshly ground black pepper
Couple large knobs butter
Small bunch fresh sage, leaves picked

Steps:

  • Preheat your oven to 350 degrees F.
  • Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.
  • Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
  • Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.
  • Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
  • Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.
  • When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

BREADCRUMB CABBAGE CASSEROLE



Breadcrumb Cabbage Casserole image

I got this recipe from a friend of mine and it is very good, you can season it to your taste!! I use the Italian bread crumbs and also I use cream of mushroom soup sometines and it is just as good. You can use any kind of cheese you like as well. this is a very flexible recipe and is so easy to do!

Provided by Mnheartbreaker

Categories     < 60 Mins

Time 45m

Yield 1 9x13 pan, 6 serving(s)

Number Of Ingredients 8

1 medium cabbage, shredded- boil 5-7 min
1 cup cream of celery soup
1/4 cup milk
1 cup American cheese
1 teaspoon pepper
1 teaspoon salt
2 tablespoons butter, melted
1/2 cup dry breadcrumbs

Steps:

  • Shred cabbage and boil for 5-7 min, drain well. Mix together soup, milk and cheese, salt and pepper when cabbage is well drained mix with soup mixture. put cabbage mixture on the bottom of a lightly greased 9x13 top with melted butter and bread crumbs mixed together. Bake for 15 Min at 350 deg.

Nutrition Facts : Calories 129.9, Fat 5.8, SaturatedFat 3.1, Cholesterol 13.9, Sodium 627.9, Carbohydrate 17.4, Fiber 4.4, Sugar 5.7, Protein 3.8

EASY CABBAGE CASSEROLE



Easy Cabbage Casserole image

This is a quick and easy recipe and is so delicious! This cabbage casserole is a favorite at family reunions and church suppers. Even the kids love it!

Provided by Joy Miller

Categories     Side Dish     Casseroles

Time 1h15m

Yield 8

Number Of Ingredients 6

1 small head cabbage, shredded
2 cups shredded Cheddar cheese
1 large onion, thinly sliced
1 (10.75 ounce) can condensed cream of celery soup
2 tablespoons butter, melted
1 ½ cups Italian-seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
  • Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 25.4 g, Cholesterol 41.7 mg, Fat 15.3 g, Fiber 3.9 g, Protein 12.1 g, SaturatedFat 8.6 g, Sodium 897.4 mg, Sugar 5.6 g

CHEDDAR CABBAGE CASSEROLE



Cheddar Cabbage Casserole image

Even those who don't generally care for cooked cabbage seem to like it this way.-Mildred Fowler, Thomaston, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 8

1 large head cabbage, shredded
10 tablespoons butter, softened, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups whole milk
2 cups shredded cheddar cheese
1 cup soft bread crumbs

Steps:

  • In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes or until crisp-tender; drain well. Add 2 tablespoons butter; set aside., In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a greased 3-qt. or 13x9-in. baking dish, place half of the cabbage. Pour half of the sauce over cabbage. Repeat layers. Sprinkle with cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese. Bake, uncovered, at 350° for 18-22 minutes or until cheese is melted.

Nutrition Facts : Calories 246 calories, Fat 18g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 387mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

CABBAGE AU GRATIN



Cabbage Au Gratin image

This recipe has boiled cabbage, smothered in a creamy white sauce, layers of cheese, then topped with more white sauce and bread crumbs. Yummy anytime.

Provided by Pat Bates

Categories     Side Dish     Casseroles

Time 1h15m

Yield 6

Number Of Ingredients 9

2 medium heads cabbage, quartered with hearts removed
4 quarts boiling water
½ cup margarine
½ cup all-purpose flour
2 cups milk
12 slices American cheese
1 cup bread crumbs
1 pinch salt
1 pinch ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
  • Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 cups of milk. Stir on medium heat until thickened.
  • Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange six slices of cheese on that. Repeat, ending with white sauce.
  • Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes. Slice and enjoy.

Nutrition Facts : Calories 572 calories, Carbohydrate 43.4 g, Cholesterol 59.8 mg, Fat 35.6 g, Fiber 8.7 g, Protein 22.8 g, SaturatedFat 15.1 g, Sodium 1258.3 mg, Sugar 15.1 g

ITALIAN CABBAGE CASSEROLE



Italian Cabbage Casserole image

"If your gang likes stuffed cabbage, they'll love this filling, beefy recipe. And you'll love that it has all the flavor-but with a lot less work than stuffed cabbage!" Debra Sanders - Brevard, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage, coarsely shredded
1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1-1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside., In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place half of the cabbage in an 11x7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through., Serve immediately or before baking, cover and freeze casserole for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Nutrition Facts : Calories 223 calories, Fat 7g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 438mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges

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