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Cream of Cabbage Recipe


1/3 cup water

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley, crushed

2 onion, diced

1 pound frozen broccoli, sliced

1 (2.5 ounce) package instant French-fried onions, divided

1 1/2 cups milk

1 1/2 teaspoons seasoning salt

1 (8 ounce) package cream cheese

1 (4 ounce) can cream of mushroom soup

1 (8 ounce) can sliced mushrooms

1 cup shredded mozzarella cheese


Place water, garlic powder, parsley, onion and broccoli in a large pot. Bring to a boil over medium heat, stirring often. Reduce heat to low, cover and simmer about 15 minutes, or until water is absorbed. Stir in the milk, seasoning salt, cream cheese and mushroom soup. Cook, stirring occasionally, until mixture is thickened and bubbly. Stirring frequently, bring to a boil. Reduce heat and simmer about 20 minutes, stirring occasionally, until the mixture thickens and is smooth.

While the cabbage is cooking, combine the cream cheese and 1 (1 ounce) can cream of mushroom soup. Allow to cook until warmed through but not hard. Add the mushrooms and mozzarella cheese, mix well and pour mixture into the pot. Mix well and stir in the cabbage. Cover and simmer for 10 minutes.

Remove the platter and remove the vegetables from the pots. Serve cold.