Thursday, February 10, 2011

Recipe Collection: Choux Glorieux (Glorified Cabbage)

This is a recipe that I got from my mother.  I've included 2 versions.   Note that I substitute pork rinds for the breadcrumbs.

1 medium head of cabbage chopped fine
1 onion chopped
1/2 stick of butter
1/2 lb of Velvetta (yes they still make it - I found it in the cracker aisle) cubed
1 can cream of mushroom soup
1 cup bread crumbs (or ground pork rinds)
Seasoning to taste

Steam cabbage.  Saute onions in butter until limp.  Add Velvetta.  Stir until melted.  Add cream of mushroom soup and stir until blended.  Add cabbage and stir.  Add crumbs and season to taste.  Put in a casserole dish, sprayed with Pam, and bake at 350 degrees for 20-30 minutes.

Alternate version:

1 medium head of cabbage chopped fine
1 onion chopped
1-2 tbsp olive or coconut oil for sauteeing (or spray pan with Pam)
1-2 cups grated sharp cheddar
1 can cream of mushroom soup
1 cup bread crumbs (or ground pork rinds)
Seasoning to taste

Steam cabbage.  Saute onions until limp/clear.  Add soup and grated cheese to pan, and stir until combined and cheese is melted.  Add cabbage and crumbs, and stir to combine.  Season to taste.  Place in casserole dish and bake at 350 degrees for 20-30 minutes.

Other adaptions: 

1.  Leave out crumbs all together - they don't add that much to the dish, in my opinion.
2.  My mom avoided fat whenever possible.  She used the Velvetta recipe, but she used dehydrated onions which she combined with the mushroom soup and cheese and heated that up.  Then she added the cabbage.  Seasoned it and put it in the casserole for baking.

I've had this dish in all the ways described.  It all tastes pretty good, I think.  Even our 10 year old grandson said it was the best ever - okay, not as good as canned green beans, but it was close!  Gotta love kids!

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