Cheesy cabbage casserole is the perfect accompaniment to so many dinners. If you like funeral potatoes, you are going to love this cabbage casserole. It tastes similar but allows you to say you ate your green veggies!
Cheesy cabbage casserole is a lot like cheesy potatoes, or funeral potatoes as you may know them, but without the potatoes. This is a lower carb alternative if you are looking for that or just a fun way to use up that cabbage. It is cheesy, comforting and oh so good.
We have been getting beautiful heads of cabbage in our CSA boxes. This was a particularly huge and nice head of cabbage. My husband is not a fan of cooked cabbage in general and he also doesn’t eat coleslaw.
While I like both, this huge head of cabbage was more than I thought I could tackle on my own. Even I have my limits after all!
So I decided to go on a mission and get creative in hopes that my husband and Little Dude would help me eat the cabbage before I had to leave town for work. I had seen a recipe title for cabbage casserole somewhere and that got my wheels turning.
I enjoy cabbage with Parmesan cheese on it, but that was the extent of my cabbage and cheese mingling experience. The idea of a cheesy cabbage seemed a little strange but also felt like it had potential.
We are all big fans of cheese, so I thought if anything would get the guys to help me on this quest adding plenty of cheese would! So I went to work making a cabbage version of the cheesy potato casserole.
Making Cabbage Casserole
One of the keys to making this cabbage casserole easy to eat and palatable for even the cabbage wary is to finely chop the cabbage. It will cook more evenly and eat more like a potato casserole that way.
Thinly slice it and then run your knife through it again the other way. That way you get nice tidy bites of cheesy cabbage goodness.
You could certainly mix it all together in a bowl before putting it in a casserole dish. I chose to dirty one less bowl and just layer it in the baking pan.
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Cabbage cooks down so much and releases some liquid, so it all kind of comes together in the end either way.
When you pour the cheese and soup over the cabbage, it may look like it’s not enough. But the cabbage will cook down so it will magically be just the perfect amount.
My husband served himself up a big serving for dinner. I guess he didn’t see any of the assembly and thought he was sitting down to a nice pile of cheesy potatoes.
A bite or two in he realized that’s not exactly what he had and recognized I tricked him into cabbage.
He went ahead and ate it anyway even with the knowledge of it’s true identity. Honestly, he didn’t race me to eat the leftovers, but that was fine. I really liked it and ate it for lunch most of the rest of the week.
I think you should definitely give this recipe a go! Maybe you can convert a cabbage hater into a lover or maybe you will find a new favorite side dish.
Can you add meat to this to make it a complete meal?
Yes! Some diced ham would be great or even some kielbasa. You could also add browned ground beef or turkey if you want.
Cheesy Cabbage Casserole
Ingredients
- 1 large head cabbage
- 1 small onion
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 10.5 oz. cans cream of chicken soup
- 1½ cups milk
- 1 cup sour cream
- 3 cups shredded cheese cheddar or Colby-jack
- 2 cup corn flake crumbs
- ½ cup butter
Instructions
- Preheat oven to 375°F and spray a 9×13-inch pan with cooking spray.
- Clean and shred 1 large head cabbage and dice 1 small onion.
- Place half of the cabbage in the bottom of the prepared dish. Distribute the onion over the top and then the remaining cabbage. Sprinkle with ½ teaspoon salt and ¼ teaspoon ground black pepper.
- In a bowl, mix together the 2 10.5 oz. cans cream of chicken soup, 1½ cups milk, 1 cup sour cream and 3 cups shredded cheese. Pour evenly over the top of the cabbage.
- Bake for about an hour, the sauce should be bubbly and the cabbage should be mostly tender. Give it a good stir being sure to mix the edges in with what was the center to help everything cook evenly
- Mix the 2 cup corn flake crumbs with the melted ½ cup butter and sprinkle over the top of the cabbage.
- Bake uncovered for another 10-15 minutes or until bubbly and the cabbage is cooked to your liking.
- Let rest for about 5-10 minutes and then serve.
Notes
- The final cook time will depend on the size of your cabbage and how well done you like it. For a small cabbage, check it after 45 minutes of baking to see if it is tender enough to top with cornflake crumbs and finish baking.
- If you don’t have cornflakes, butter cracker crumbs work well in their place. No melted butter is needed if using Ritz crackers or something similar.
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I love cabbage and had never heard of a cheesy cabbage casserole. I love that your husband started eating it thinking that it was something else. Hey we have to do whatever we can to get them to eat those veggies – right!?! This does sound intriguing and I want to try it.
Sometimes you have to pull out all the tricks 😉 I hope you give it a go!
I cannot stand cream of chicken soup! Think I will use cream of celery otherwise it sounds yummy!
Cream of celery would be perfect and it would make it vegetarian friendly as well. What a great idea!
I can't wait to try this! It looks so good! Thanks for sharing at Merry Monday!
I hope you love it as much as I did!
This sounds right up our alley! Thankfully, we both eat cabbage. This is a new way to do it. Making this soon. Thanks.
Lucky you! Apparently my guys will eat it too with enough cheese 😉
Oh My Gosh!!!! We are cabbage loving folks and this dish looks outstanding! Am ready to scooty poot 🙂 into the kitchen and whip up this dish. Was also thinking that some pre-cooked ground beef or other meat ( leftover pot roast/shredded beef or pork) could really turn this into some awesome comfort food. Genius idea!!!! Thank you sooooo much for sharing. Y'all have a super day!
Adding pot roast or pork would make this an excellent one pot dinner! What a great idea! Now I can't wait to give it a go!
How many cups of cabbage would you guess you had?
It was a really big head of cabbage, probably about 13 cups shredded. Though a little more or less should be fine.
*Amazing 🙂
Oh my goodness, Carlee, this looks amazine!
Thank you so much!
I LOVE that you got your husband to enjoy a serving! This sounds delicious. Our typical way of enjoying cabbage is fried, but oven roasted wedges is my favorite 🙂
Every once in a while we can have a little breakthrough 😉 He also ate seconds of beets the other day, so there is hope after all!
I lOVE cabbage so does my mom, she would love this. I will surprise her with one of Carlee's wonderful creations one day!!
Oh my goodness, I hope you both love it!