This recipe comes to us from Sybil Allen. Billie found this dish at a church covered-dish dinner. She was unsure as to what it was and decided to stand by the table until the owner of the dish came by to pick it up. Billie asked Sybil, “What is this wonderful dish?” Sybil simply replied, “Oh, that’s just an ole cabbage casserole.” This popular side item is served almost every Thursday at the Blue Willow Inn with liver and onions.
1 large head cabbage, chopped
1 teaspoon salt
8 bacon strips
1 medium onion, chopped
1 medium green bell pepper, chopped
3 slices bread, toasted and crumbled
1 stick butter, melted
1 (10¾-ounce) can condensed cream of mushroom soup
¾ cup grated cheddar cheese
½ cup milk
Preheat the oven to 350°. In a large saucepan on medium heat cook the chopped cabbage for 8 minutes in salted water. In a skillet on medium heat fry the bacon until crisp. Drain, reserving the bacon drippings, and chop the bacon into small pieces. Sauté the onion and the bell pepper in the bacon grease. Remove from the skillet.
Toss the bread in the melted butter. In a large mixing bowl combine the cabbage, onion, bell pepper, soup, grated cheese, and milk. Crumble the bacon into the cabbage mixture and mix thoroughly. Pour the mixture into a casserole dish. Top with the breadcrumbs. Bake for 35 minutes.
YIELD: 8 TO 10 SERVINGS