1mediumhead green cabbage (about 3-4 lbs)cored and chopped
1mediumoniondiced
4clovesgarlicminced
110 3/4 ozcan cream of celery soup
1cuphalf and half or whole milk
1/2cupbuttermelted
1 1/2tspgarlic salt adjust to taste
1tsplemon pepper or black pepper
1/4tspdried thyme or Italian seasoning
3cupsshredded colby jack or sharp cheddar cheesedivided use
1/4cupgrated Parmesan cheese
Topping:
1 1/2cupcrushed Ritz crackers
2Tbspbuttermelted
fresh parsley for garnishingoptional
Instructions
Preheat oven to 350°F. Spray a 13 x 9 inch casserole dish with cooking spray.
In a large skillet, heat olive oil over medium high heat. Add cabbage and onion, lower heat to medium. Cook for 15 minutes partially covered with a lid just until fork tender, stirring occasionally. Uncover, add minced garlic cooking for 1-2 minutes or until fragrant. Remove from heat add to a large mixing bowl.
Meanwhile, in a separate mixing bowl whisk together soup, half and half and butter. Add salt, pepper and thyme.
To the cabbage add 2 cups shredded cheese, Parmesan cheese and soup mixture. Mix well, then pour into baking dish. Top with reserved 1 cup shredded cheese.
Toss Ritz cracker crumbs with 2 Tbsp butter. Sprinkle on top.
Bake for 40-45 minutes or until bubbly and cabbage is tender when pierced with a knife.