Ingredients
- 12 cups chopped cabbage
- 6 tablespoons butter, divided
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 tablespoons poppy seeds, or more to taste
- 12 ounces shredded Cheddar cheese, divided
- ¼ cup sour cream
- salt and ground black pepper to taste
- ¼ cup dry bread crumbs, or to taste
Why This Recipe Is So Popular
Cooking Tips
- Don’t overcook the cabbage; it should be tender but still have a slight bite.
- For extra richness, add a splash of cream or a handful of shredded cheese on top before baking.
Step 1
Gently heat your oven to 350°F (175°C). Bring a big pot of salted water to a boil, then add the cabbage and cook it for about 5 minutes, stirring now and then, until it’s nice and tender. Drain it well and set aside.
Step 2
Melt 5 tablespoons of butter in a large skillet over medium heat. Toss in the onion and garlic and cook until the onion softens and turns translucent, which should take about 5 minutes. Stir in the condensed soup and poppy seeds, then add 8 ounces of Cheddar cheese. Keep stirring until the cheese melts completely.
Step 3
Take the skillet off the heat and mix in the drained cabbage, sour cream, salt, and pepper until everything is well combined. Pour this mixture into a 2-quart baking dish.
Step 4
In a small pan, melt the last tablespoon of butter over medium-low heat. Add the bread crumbs and cook them, stirring often, until they’re lightly browned and crispy. Sprinkle these toasted crumbs over the cabbage mixture, then top with the remaining Cheddar cheese.
Step 5
Pop the dish into your preheated oven and bake it uncovered for 20 to 30 minutes, until it’s bubbly and heated through. Let it cool a bit before serving, and enjoy!
