Ingredients:

  • 2 lbs cabbage, chopped into 1-inch pieces
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 10.5 oz cream of celery or cream of mushroom soup
  • 1/2 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 tsp paprika

Instructions:

  1. Heat the butter in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cabbage. Sauté for 8–10 minutes, stirring occasionally, until the cabbage edges are golden brown and the onion is translucent.
  2. Stir in the minced garlic and cook for the final 60 seconds until fragrant.
  3. In a small bowl, whisk together the condensed soup and milk until smooth. Pour this mixture over the sautéed cabbage in the skillet.
  4. Fold in 1 cup of the shredded cheddar cheese, salt, and pepper. Stir until the cheese is melted and the cabbage is evenly coated.
  5. Transfer the mixture into a 9x13 inch baking dish and spread it evenly with a spatula.
  6. Top with the remaining 1 cup of cheddar cheese, the Parmesan cheese, and a dusting of paprika.
  7. Bake at 350°F (175°C) for 30–35 minutes until the cheese is bubbling and the top has developed a mahogany-colored crust.