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This creamy cabbage casserole transforms humble cabbage into a comforting side dish that pairs perfectly with any main course. The combination of tender cabbage, creamy sauce, and crispy, cheesy topping creates a dish that even vegetable skeptics will love.
I first made this casserole when trying to use up a head of cabbage from my garden. My family was initially skeptical but now requests this dish regularly, especially during Sunday dinners alongside roasted chicken.
Ingredients
- Green cabbage: Chosen for its mild flavor and ability to soften beautifully when cooked
- Vidalia onion: Adds natural sweetness that balances the dish
- Butter: Creates richness and helps caramelize the vegetables
- Salt and pepper: Enhances the natural flavors
- Condensed cream soup: Provides the creamy base without extra work
- Mayonnaise: Adds tanginess and extra creaminess to the sauce
- Shredded sharp cheddar cheese: Gives that irresistible golden top and savory flavor
- Ritz crackers: Create the perfect buttery, crunchy contrast to the soft cabbage
- Additional melted butter: Binds the topping and adds richness
Step-by-Step Instructions
- Prepare the oven:
- Heat your oven to 350 degrees F and lightly grease a 2 quart casserole dish to prevent sticking. This temperature allows the casserole to cook evenly without burning the topping.
- Prepare the cabbage:
- Coarsely chop the cabbage into pieces about 1 inch in size. You want them small enough to cook through but not so tiny they disappear. Melt the 8 tablespoons of butter in a large nonstick pan over medium heat.
- Cook the vegetables:
- Add your chopped cabbage and onion to the melted butter. Cook for 8 to 10 minutes while stirring frequently. The cabbage will begin to soften and reduce in volume but should still have some texture. Season with salt and pepper according to your preference.
- Assemble the base:
- Transfer your cooked cabbage and onion mixture to the prepared baking dish, spreading it into an even layer.
- Create the creamy layer:
- In a small bowl, thoroughly combine the condensed soup and mayonnaise until smooth. This creates a rich, tangy sauce that will seep into the cabbage as it bakes. Spread this mixture evenly over the cabbage.
- Make the topping:
- In a separate bowl, combine the 3 tablespoons of melted butter, shredded sharp cheddar cheese, and crushed Ritz crackers. Mix until the crumbs are evenly moistened with butter and coated with cheese. Sprinkle this mixture evenly over the creamy layer.
- Bake to perfection:
- Place the casserole in your preheated oven and bake for 30 minutes, or until the topping is golden brown and the edges are bubbling. The topping should be crispy and the filling hot throughout.
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The Ritz crackers are truly the secret star of this recipe. I once tried substituting with plain breadcrumbs and my daughter immediately noticed the difference. There's something about that buttery, slightly sweet cracker that creates the perfect contrast to the savory cabbage below.
Make Ahead Options
This cabbage casserole is perfect for busy weeknights because you can prepare it entirely the day before. Complete all steps up to the baking, cover with plastic wrap, and refrigerate. When ready to serve, remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding about 5 to 10 minutes to the cooking time.
Smart Substitutions
The versatility of this recipe makes it adaptable to what you have on hand. Cream of celery or cream of chicken soup works wonderfully in place of mushroom. Red cabbage can substitute for green but will give a slightly sweeter flavor and beautiful purple hue. For a lighter version, use light mayonnaise and reduced fat cheese, though the texture may be slightly different.
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Serving Suggestions
This cabbage casserole shines as a side dish with roasted meats like chicken, pork chops, or meatloaf. For a complete meal, serve alongside simple grilled proteins and a fresh green salad. The casserole also makes an excellent potluck contribution as it travels well and stays delicious even at room temperature.
Frequently Asked Questions
- → Can I use a different type of cabbage?
Yes, you can substitute green cabbage with napa or savoy cabbage for a milder flavor. Just ensure the cabbage is chopped to similar sizes for even cooking.
- → What can I use instead of cream of chicken soup?
You can replace cream of chicken soup with cream of mushroom, or even make your own roux-based sauce for a homemade alternative.
- → Can I prepare this dish ahead of time?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add the topping just before baking for the best texture.
- → What other cheese could I use?
You can use other cheeses like mozzarella, gouda, or gruyère for different flavor profiles. Sharp cheddar is popular for its bold taste.
- → How do I ensure the topping is crispy?
Make sure the crackers are coarsely crushed and not too fine. Also, bake on the middle rack to promote even heat distribution.