July 10, 2009

Edna Mae's Escalloped Cabbage

This recipe comes from The Pioneer Woman. I read the recipe, and had a head of cabbage that I was tired of moving from shelf to shelf in the fridge. It was some kind of vegetable good Karma that she posted the recipe the other day, I guess.

Since I'm not one to ignore Karmic signs like that, I bring you today's recipe, Edna Mae's Escalloped Cabbage.

A tip when you make this: Make sure you parboil the cabbage until it's slightly firm (whatever that means). I was a little impatient, so I ended up putting this back in the oven to soften up the cabbage a bit.

Edna Mae's Escalloped Cabbage

1 head of cabbage
1 15-ounce jar of original Cheez Whiz
1 can cream of chicken soup
1 to 2 fresh jalapenos, seeded and finely diced (1 is pretty spicy; 1 is very spicy). I used a can of green chiles instead of the jalapenos.
1/4 cup milk
Paprika for sprinkling

Preheat oven to 350 degrees.
Slice cabbage into six to eight pie shaped slices. Remove hard inner core.
Parboil slices until nearly done but still slightly firm. Drain very well, then arrange in a buttered 9 x 13-inch dish.
Mix Cheez Whiz, cream of chicken soup, and milk. Pour over the top of the cabbage.
Sprinkle with paprika, then bake for 30 minutes or until golden and bubbly.

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