Cabbage Pudding
This is a dish my grandmother, Mimi, always cooked for special occasions. If you want a slimmer version, use reduced fat cheese and fat free half and half, decreasing amount by 1/2 cup of liquid. Can decrease baking time when in a hurry by microwaving for 10 minutes, stirring, then putting in dish and baking for 15-20 minutes.
Cabbage Pudding
This is a dish my grandmother, Mimi, always cooked for special occasions. If you want a slimmer version, use reduced fat cheese and fat free half and half, decreasing amount by 1/2 cup of liquid. Can decrease baking time when in a hurry by microwaving for 10 minutes, stirring, then putting in dish and baking for 15-20 minutes.
Open in Cookpad AppSteps
- 1
Crumble saltine crackers.
- 2
Mix crumbled saltines, cole slaw mix (12-16 ounces), and cheese if using. Fresh cabbage can be used instead, if desired.
- 3
Add salt and fresh ground pepper to taste. I suggest approximately 1/2 teaspoon salt and 3/4 teaspoon pepper. Use less if adding the cheese or it will be too salty.
- 4
Pour the quart of cream over all in the large bowl, mixing uniformly.
- 5
Put in greased 2-quart casserole dish. Bake at 350°F for 45 minutes or until golden brown and bubbly. This will puff up some as it bakes and go down when taken out of the oven.
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