Cabbage Casserole is a simple side dish that turns everyday cabbage into something delicious. Tender cabbage, creamy cheddar cheese sauce, and a buttery, seasoned breadcrumb topping make this a delicious side dish for oven-baked pork chops or roast chicken.
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Holly’s Recipe Highlights: Cabbage Casserole
- Flavor: Creamy and cheesy with tender, mild cabbage, savory onion, and a buttery, crispy breadcrumb topping.
- Tools: A small saucepan and a 2-quart casserole.
- Time-Saver: Use pre-shredded green cabbage and cheddar cheese to save prep time.
- Total Time:
- 1 hr 2 mins
- Serves:
- 8
Ingredient Notes
- Green Cabbage: Use about 8 cups of thinly sliced cabbage, cut roughly ¼ inch thick, and remove the firm core so the cabbage cooks evenly and becomes tender.
- All-Purpose Flour: Thickens the milk to create a creamy cheese sauce that coats the cabbage.
- Whole Milk: Gives the cheese sauce a rich, creamy texture without the need for heavy cream.
- Cheddar Cheese: Use freshly shredded cheddar for a smooth, creamy sauce and a flavorful topping. Sharp cheddar gives the casserole a stronger cheese flavor, while mild cheddar has a gentler taste.
- Seasoned Breadcrumbs: Add a savory flavor and a golden, crispy topping when tossed with melted butter and cheddar cheese.
How to Make Cabbage Casserole
- Slice the cabbage. In a saucepan, prepare the white sauce.
- Remove it from the heat, and stir in most of the cheddar.
- Pour it over the cabbage.
- Top with buttered breadcrumbs and the remaining cheese, then bake (full recipe below).
Save the Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, cover the casserole with foil, then bake for 15 to 20 minutes in a 350°F oven or until heated through. Remove the foil for the last few minutes to crisp up the topping.
Freezing is not recommended.
Comforting Sides for Sunday Dinner
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Cabbage Casserole
Equipment
- 9 x 9-inch Baking Pan 2 QT Baking Dish
Ingredients
- ½ small green cabbage thinly sliced, about 8 cups
- ½ small yellow onion thinly sliced
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 2 cups shredded cheddar cheese divided
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Topping
- ¾ cup seasoned bread crumbs
- 2 tablespoons melted salted butter
Instructions
- Preheat the oven to 350°F. Grease a 2-quart casserole dish.
- Cut out the cabbage core and discard it. Thinly slice the cabbage, about ¼-inch thick. Toss the onion and cabbage together in the prepared casserole dish.
- In a small saucepan, combine the butter and flour over medium heat. Cook for 1 minute. Whisk in the milk, a little bit at a time, stirring until smooth. Turn the heat up to medium-high and bring to a low boil while whisking. Cook for 1 minute.
- Remove from the heat and stir in 1½ cups cheese, salt, and pepper. Pour the cheese sauce over the cabbage.
- In a small bowl, combine bread crumbs, melted butter, and the remaining ½ cup of cheese. Sprinkle over the casserole.
- Bake 50 to 60 minutes or until the cabbage is tender.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This old-fashioned recipe is adapted from a cookbook from the 60’s/70’s.
