Cabbage Casserole

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.

taking a spoonful of Cabbage Casserole out of the casserole dish.

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.

Holly preparing an onion

Total Time:: 1 hr 2 mins
Serves:: 8

Ingredient Notes

cabbage , seasoned bread crumbs , onion , butter , flour , cheese , salted butter , milk , salt and pepper with writing to make Cabbage Casserole.

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.

Tips for Tender Cabbage

Use the Right Dish: Use a 2-quart casserole dish and place it on a baking sheet if the raw cabbage is piled high, as it will shrink as it bakes.
A Smooth Sauce: Add the milk a little at a time while whisking to keep the sauce smooth. Then bring the sauce to a low boil and cook for 1 minute to allow the flour to thicken it.
Add the Cheese Off the Heat: Remove the saucepan from the heat before stirring in the cheddar to help it melt smoothly.
Check for Tenderness: Pierce the cabbage near the center with a fork to make sure it is tender, not just browned on top.
Protect the Topping: If the breadcrumbs brown before the cabbage is tender, loosely cover the dish with foil for the remainder of the baking time.

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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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 52 minutes

Total Time 1 hour 2 minutes

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.

The casserole dish will be very full, almost overflowing, but the cabbage will bake down in the oven. Place it on a baking sheet to catch any spills.

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.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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This old-fashioned recipe is adapted from a cookbook from the 60’s/70’s.