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Add a photoI have been trying to think “meatless”. It’s not easy for a gal cooking for a Carolina good ole boy, but as a cabbage lover this got his nod of approval anyway! So hopefully you, too, will enjoy this, the last of my casserole / crock pot recipes this month!
Ingredients
- 1 small head of cabbage, sliced and chopped
- 2 large onions, sliced
- 1 T salt
- 1 13.75 oz can quartered artichoke hearts, undrained
- 1/4 c apple cider vinegar
- 1 10.75 oz can condensed cream of asparagus soup
- 4 tablespoons melted margarine
- 2 cups finely shredded cheddar
- 1 roll Ritz crackers, crushed
Directions
- Mix cabbage, onion and salt together in a large bowl.
- Add the canned artichokes, peeling layers of artichokes apart.
- Add vinegar, soup and melted margarine and mix well.
- Put in a well-greased 9Ã13 dish.
- Top with the shredded cheese.
- Top the cheese with the crushed crackers.
- Cover with foil and bake at 350 degrees for 60 minutes.
- Remove foil and bake for 10 more minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 222 | |
| Calories from Fat 145 | 65% |
| Total Fat 16.46g | 21% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 1.04g | |
| Cholesterol 31mg | 10% |
| Sodium 830mg | 35% |
| Potassium 164mg | 5% |
| Total Carbs 10.07g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.04g | 1% |
| Protein 8.77g | 14% |
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