Cabbage Casserole


1/2 of a medium to large cabbage chopped into one inch pieces

2 TBSP onion chopped (more to taste)

1 stick of margarine (divided)

salt and pepper to taste

1 can cream of mushroom soup

1 cup mayonnaise

1 sleeve Ritz-like crackers (crumbled)

1 cup sharp cheddar cheese (grated)

Preheat your oven to 350 degrees and then remove the outer layer of the cabbage's leaves and rinse the cabbage.  Next, cut the cabbage into 1-inch squares and place in the bottom of a sprayed casserole dish. Place enough cabbage into the dish so that it's about an inch to an inch and a half deep. This usually takes about half of the cabbage.  Chop 2 TBSP onion (more if you like) and sprinkle it over the cabbage. Drizzle half of the melted butter over the cabbage and onions, add salt and pepper. In a small bowl combine 1 can of cream of mushroom soup with one cup of mayonnaise. Spread this mixture over the cabbage. Adding the mixture in dollops and evenly spreading it over the top and then smoothing the dollops all together works well. 

Next, crush one sleeve of Ritz-like crackers and pour in a small bowl. To that bowl add one cup of sharp cheddar cheese and the other half stick of the melted butter. Stir to combine and, sprinkle evenly over the cabbage.

Bake 30 minutes for a crisp-ish bite to the cabbage or bake 45 minutes for a more tender taste.