Tag Archives: panko

Cheesy Cabbage Casserole

cc 8These pictures are old! Like, Christmas time old! But, I’ve made this recipe so many times since and just haven’t posted it. Until now!

Don’t turn your nose up at it! I happen to LOVE cabbage. As does my husband. I know some people don’t like it cooked at all, but if you’re one of “them” people, this recipe will change your mind and bring you to the cooked cabbage side.

Not only does this go well with a holiday meal, but it also goes great with a weeknight dinner. Especially steak. It’s a ttttttaaaadddd rich (AKA fattening) but momma needs to indulge sometimes!

Cheesy Cabbage Casserole (adapted from Taste of Home)

  • 1 head green cabbage, roughly shredded
  • 1/4 c. white or yellow onion, chopped
  • 1 can cream of celery soup
  • 1 c. milk
  • 1/3 c. mayo
  • 1 c. shredded cheddar cheese
  • 1/2 c. panko crumbs
  • 1/4 tsp. each salt & pepper

Preheat your oven to 350 degrees. Spray a 9×13″ dish with cooking spray. Add in the shredded cabbage. Sprinkle the onion evenly over the top of the cabbage. Next, add the salt and pepper.

In a bowl, whisk together the soup, milk and mayo. Pour evenly over the cabbage mixture. Sprinkle cheese evenly over the top, then finish with the panko crumbs.

Bake for 30-40 minutes.

cabbage casserole 2cabbage casserolecc 3cc 4cc 5cc 6cc 7The cheese and panko make for a delicious crust on the top. What a great combo. Yum!

This can also be made ahead of time, even the day before. I just wait and add the panko crumbs right before I pop it into the oven.

My parents have requested this dish when we’ve gone to their house for dinner and guess what? It’s the ONE dish that’s eaten the most. Surprising right? Not really. Because once you make it, you’ll understand the need to devour this!

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Panko Fried Shrimp

fried shrimpOne word to describe these fried shrimp? Yummy. Wait! Another word? Crunchy! Okay so that’s two words, but if you like yummy and crunchy shrimp, then TRY THIS. I seriously cannot wait to eat this again.

Panko Fried Shrimp

  • 1 lb. jumbo shrimp (21-25 count) peeled, deveined and butterflied (tails off)
  •  1 c. flour
  •  1 tbsp. cornstarch
  •  1 tsp. sugar
  •  1 1/2 c. very cold water
  •  2 c. panko crumbs
  •  1/8 tsp. white pepper
  •  1/8 tsp. garlic powder
  •  Canola oil

Peel, devein, butterfly and rinse the shrimp. If you’ve never done this before, it’s easy but takes time. Don’t know how? I’ll try my best to help you out. Slip your finger under the shell and gently pry off. Take a small knife, run it down along the length of the entire top of the shrimp, cutting about halfway into the shrimp.

My 8 year took this for me because my hands were in use, as you can see

My 8 year took this for me because my hands were in use, as you can see

Scrape out the nasty stuff. You’ll see it, sometimes it’s a pale peach color, brown or black. After you take that out, you can lay the shrimp on the cutting board and gently press it down to flatten it.

Child photographer at work

Child photographer at work

Just make sure you don’t cut all the way through or else it won’t be butterflied, it will be in two pieces and that’s what you don’t want. Rinse and dry the shrimp.

This is what the shrimp should look like when you're done

This is what the shrimp should look like when you’re done

Heat a skillet (again I used my cast iron) filled with oil on medium to medium high (about an inch up the sides). This is a shallow fry. While this is heating up, mix together your batter.

Add the flour, sugar, cornstarch and cold water to a bowl. Using a fork or whisk, stir until combined. In a shallow dish, mix together the panko, white pepper and garlic powder.

breading stationHere’s how it goes. Take a butterflied shrimp and dip it into the batter. This is a loose batter so not much will stick. Then press the shrimp into the panko, making sure to coat both sides. That’s what you will do for each shrimp. When the oil is ready you can start frying. To make sure oil is hot enough, you can drop some panko crumbs in there and if they sizzle and brown up, it’s ready. If the oil is smoking, it’s way too hot. If you’ve fried before, you’re familiar with how it works.

frying shrimp

That little blur to the left? I think that’s a puppy face in motion.

Gently lay the shrimp into the hot oil. It only take 2-3 minutes per side. Turn the shrimp over when the underside is a nice golden brown. The other side will fry up even quicker. Drain shrimp on paper towels and serve immediately.

I served this with sweet chili sauce and it was in my opinion (and my husband’s) the perfect compliment to the shrimp. I also think sweet and sour would be a great choice as well.

This shrimp was served along side some white rice and cabbage salad with peanut & sesame dressing. OMG. Yes, it was that good.

fried shrimp 2