Ingredients:
1 lb unpeeled potatoes, sliced
1/3 cup chopped onions
2 tablespoons butter
8 cups shredded cabbage
1 (10 3/4 ounce) cans cream of mushroom soup, condensed
3/4 cup milk
1/2 cup shredded cheddar cheese
1/2 teaspoon black pepper
1/4-1/2 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt
1 cup soft breadcrumbs
2 tablespoons butter, melted
Directions:
Put potatoes in a large saucepan; add water to cover.
Bring to boiling; lower heat.
Cover and simmer about 10 minutes or just until tender; drain and set aside.
In a large saucepan, cook onion in 2 tablespoons butter over med heat until tender.
Add in cabbage; cover and cook about 5 minutes or just until cabbage wilts.
Stir in soup, milk, cheese, pepper, rosemary, and garlic salt.
Cook and stir until cheese melts; carefully stir in potatoes.
Transfer potato mixture to a lightly greased 2-quart casserole dish.
Combine breadcrumbs and 2 tablespoons melted butter; sprinkle over potatoes.
Bake, uncovered, at 350F for 30 minutes.
Servings: 6
Time preparation: 25 min.
Time total: 55 min.