I must drop a few pounds. If I don’t, my family will be unable to find pallbearers for my funeral. But eating this good Cabbage Casserole featured today won’t help.
The recipe is from Anna Forbes of Spartanburg. I’m sure you’re going to like this recipe – and you should, because Anna, a chef, knows her cooking.
She and her husband Danny are member of Fairview Church in Spartanburg, where the Rev. Ty Childers has been pastor three and a half years. Part of North Spartan Association, Fairview is a growing church, averaging 150 or so in Sunday school and 250 in Sunday morning worship. His wife Jan, a nurse, is leader of the Acteens and works with the WMU. The Childers have three children: Anna, a senior at Boiling Springs High; Travis, a sophomore at USC-Upstate; and Jonathan, a med student who has recently returned from his first mission trip.
It was Jan who spearheaded the writing of the church’s cookbook, “Heavenly Recipes,” that includes Anna’s recipe. Profits from the cookbook will be used for Acteen projects.
Anna and Danny are from North Carolina and have been members of Fairview about four years. Danny is a residential and commercial builder, and Anna is a chef. She received her training in culinary arts at A-B Tech in Asheville. Currently, she is cafeteria coordinator at Mt. View Church Academy, where their two children attend school: Ashlyn in the first grade and Chase in the fifth. Anna has also worked for several restaurants but likes her current position because she can be near the children.
She also serves as Fairview’s church hostess, is chairman of the fellowship committee and does Kids Connections, a teaching session held while adults are in Discipleship Training or choir practice.
Anna, who grew up on a North Carolina farm, works at instilling in her children the values she learned there. The family grows a vegetable garden together, and they have horses. She laughs that their “at home” meals are simple, basic, healthy food – not the elaborate dishes she learned to make in culinary arts!
This recipe was given to her by her mother-in-law, but Anna tweaked it some, and suggests you can use other soups such as cream of celery or cream of onion to vary the flavor slightly. It is a different way to serve cabbage and can be assembled Sunday morning, then baked when you get home from church – or both make it and bake it, then keep it warm, waiting for you and your family to enjoy for … Sunday Dinner.
Cabbage Casserole
1 small cabbage, chopped or shredded
1 medium onion, chopped
½ stick (4 tablespoons) butter, melted
½ teaspoon salt
¼ cup mayonnaise
1 10¾-ounce can cream of mushroom soup
Topping:
1 sleeve buttery crackers, crushed
1 cup grated cheddar cheese
1 stick (8 tablespoons) butter, melted
Place chopped cabbage in a 9×13-inch baking pan. Place onion on top of cabbage and sprinkle with salt. Melt ½ stick (4 tbsp.) butter and pour over cabbage. Mix soup and mayonnaise together and spread over cabbage.
To make the topping, mix 1 stick (8 tbsp.) melted butter with the crushed crackers and cheese and spread over cabbage mixture. Bake at 350 degrees for 45 minutes.