Cabbage Casserole

I have been trying with a minimum of success to share with you the recipes I made for the jewish holidays.  I look at my photos and unfortunately, in some cases, I have no idea what they are.  Kugels and casseroles have similar looks.  I am guessing, this is a cabbage casserole but I am not sure.  

What I am sure of is that it was delicious and went quickly.  I am finding more and more ways to make cabbage.  It is a versatile vegetable and mixes with many other ingredients.  Forget only using it for cole slaw.  It is a multi-"talented" veggie.

Cabbage Casserole  (adapted)

• 1/4   cup butter 
• 1  bag shredded cabbage (green or white)
• 1   large onion, finely chopped
• 3/4 cup milk
• 2  eggs, lightly beaten
• 1 cup panko crumbs
• 
  

  1/2  teaspoon salt
• 1/4 teaspoon black pepper

Method:

Preheat oven to 325 degrees F. Spray with cooking oil a one quart casserole dish.

Melt  butter in large saucepan. 

Add cabbage and onion; cook over medium heat until softened, about 20 minutes.

 Stir in milk; bring to boiling. 

Lower heat to medium-low; simmer for 5 minutes. 

Remove from heat and cool slightly.

Gently stir in eggs. 

Add 1/2 cup Panko crumbs, salt and pepper. 

Pour into prepared casserole dish. 

Sprinkle with remaining panko crumbs.

Bake in 325 degrees F oven for 30 minutes or until heated through and top is golden brown.

Eat and enjoy.