1 medium white Cabbage 2 teaspoons of salt 1/2 package of cream of leek soup 1 cup of milk 1/2 cup of crushed potato chips 2 slices of Velveeta cheese
Wash the cabbage, cut in half and core. Cook in salted water until tender, drain and cool. Prepare the soup according to package directions using milk. Place the cabbage halves in baking dish, cover with soup. Sprinkle with crushed potato chips, arrange cheese on top. Bake at 300�F. until the cheese melts. Makes 4 - 6 servings
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