- 1 head cabbage
- 1 stick [1/4 pound / 225 g] butter
- 1 [10-ounce / 284-mL] can cream of mushroom soup
- 1 stick [1/4 pound / 225 g] garlic cheese [or 1 jar cheese whiz + 1 to 2 teaspoons / 5 to 10 mL garlic powder]
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- Cut up head of cabbage and put into boiling water.
- Boil for 10 minutes, or until done.
- Melt together butter, mushroom soup and garlic cheese or cheese and garlic powder.
- Drain cabbage.
- Mix all; transfer to a casserole.
- Bake at 350°F [180°C] for 15 minutes.
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