As Requested:
Cabbage and Cheddar Bake, plus directions on how to make it gluten-free
1 small head of cabbage
1 small onion, chopped
6-8 slices bacon, diced
1 can cream of celery soup
3/4 C milk
1/2 C mayonnaise
dash black pepper
1 1/2 C Shredded sharp Cheddar cheese
Optional:
2 C fresh bread crumbs
3 Tablespoons melted butter
1 Table spoon chopped parsley
Heat oven to 375
Lightly grease a 2 1/2 to 3 quart baking dish
Slice cabbage into thin slices and simmer until barely tender. Drain well and set aside.
Sauté the bacon and onion until the onion is tender and the bacon is cooked. Drain off excess fat
Combine the soup, milk, mayonnaise. pepper, and the cooked onion and bacon. Then mix in the cabbage to coat.
Optional: In another bowl, combine bread crumbs, butter, and parsley.
Sprinkle 1/3 of the crumbs on the bottom of the baking dish, top with the cabbage mixture. Then 1/3 of the crumbs and top with the cheese. Finish with a layer of crumbs. I don't use the bread crumbs, just put it in the baking dish and top with the cheese.
Bake uncovered for 45 minutes
Note: I've never made this with the bread crumb mixture and it is heavenly delicious. I figure it doesn't need those extra calories
To make it gluten-free, don't use the bread crumb mixture and make home made cream of celery soup. Very easy. Sauté some thinly sliced celery and finely diced onion in a little dab of butter. When the veggies are nearly done, add 1/2 cup of hot water and a chicken bouillon cube and simmer until the veggies are really tender. Then add half and half and season with salt and black pepper and you are done. I always make a large batch and freeze it in smaller batches, so I have it available to cook with.
Cooks note: this gets too many dished dirty, but it is actually very easy to make and so delicious that it is well worth washing a couple of extra pans.
