Scalloped Cabbage

Scalloped Cabbage

Jerry Hagood, Tulsa, OK, asked if I could recreate the creamy scalloped cabbage his mother made every fall when her garden was overflowering with firm heads of cabbage. When I tested this, it took me back in time to when I was a young girl helping my mother in her garden and kitchen. Maybe you'd like to take a trip back with Jerry and myself to Memory Lane. If so, give this a try.

Serves 4

3 cups chopped cabbage
1 cup chopped celery
1 cup chopped onion
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1/8 teaspoon black pepper
15 Ritz Reduced Fat Crackers, made into fine crumbs

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine cabbage, celery, and onion. Stir in mushroom soup and black pepper. Spread mixture into prepared baking dish. Evenly sprinkle cracker crumbs over top. Bake for 35 to 45 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

HINT: A self-seal sandwich bag works great for crushing crackers.

Each serving equals:
HE: 2 1/2 Vegetable, 3/4 Bread, 1/2 Slider, 1 Optional Calorie
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123 Calories, 3gm Fat, 3gm Protein, 21gm Carbohydrate,
438mg Sodium, 107mg Calcium, 2gm Fiber
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DIABETIC: 1 Vegetable, 1 Starch

"Healthy Exchanges Food Newsletter, September 1998, pg. 4."

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