Even people who are anti-cabbage usually like this. Don't tell them what it is if you don't want to. This is true. My husband who does not eat cooked cabbage, ate this and said that he would be willing to eat it again, but not every week.
I have to tell a funny little story here: I made this dish yesterday so I could get a photo and had some for lunch. I planned to take the rest with me for lunch later in the week. When I came home from work, I noticed that he had not eaten the spaghetti that was left for him to eat for dinner. When I asked what he had for dinner, he said he ate that cabbage stuff.
This a very easy-to-make dish and can go in the oven with almost any other thing that you are roasting or baking.
This recipe is from Carol Donovan of Cincinnati, Ohio who got it from her Belgrade-born grandmother. It was published in the 4/5/83 issue of Woman’s Day. Although I don’t have it now, I had the original clipping of the recipe for many years.
The original recipe which is below had no added seasoning. I sprinkle a little Lawry’s Seasoned Salt on the top before putting in the oven. I also add about 2/3 cup each of chopped onion and red pepper. I think this gives the dish added color and flavor.
Panko can be used instead of the bread crumbs. I always have plenty of bread for bread crumbs on hand and like crumbs made from multi-grain or whole wheat bread for this dish.
The recipe is easily halved. You can usually get at least 8 servings from the whole recipe.
1 medium-head cabbage (about 3 lbs.) finely shredded
1 can (13 oz.) evaporated milk (regular, 2 %, or fat-free)
2/3 to 1 c. dry bread crumbs (enough to evenly cover top of casserole)
1/2 c. butter or margarine, melted
Place cabbage in shallow 4-quart casserole. (I use a 9x13-inch glass baking dish.) Pour milk over; sprinkle with bread crumbs. Evenly pour melted butter or margarine over the top. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 30 minutes more or until crumbs are lightly browned and cabbage is tender. Makes 6-8 servings.
Linking to Ingredient Spotlight
Side Dish Saturday