Cheesy Cabbage Casserole 🥬🧀

This creamy, cheesy cabbage casserole is a comforting side dish that’s hearty enough to serve as a vegetarian main course. Tender cabbage is baked in a rich cheese sauce with a golden, crispy topping.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 5 minutes
Servings: 6–8

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Ingredients

Casserole

• 1 medium green cabbage (about 2 pounds), chopped
• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 ounces (115 g) cream cheese, softened
• 1 cup sour cream
• ½ cup heavy cream or whole milk
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Crispy Topping

• 1 cup buttery crackers, crushed (such as Ritz)
• 2 tablespoons melted butter
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

Low-Carb Topping Option

• ½ cup crushed pork rinds
• ¼ cup grated Parmesan cheese
• 1 tablespoon melted butter

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Instructions

1. Prepare the Cabbage

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.
3. Bring a large pot of salted water to a boil.
4. Add the chopped cabbage and cook for 5 minutes until slightly tender.
5. Drain thoroughly and gently press out any excess moisture.

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2. Sauté the Aromatics

1. Melt the butter in a large skillet over medium heat.
2. Add the onion and cook for 4–5 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.

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3. Make the Cheese Sauce

Reduce the heat to low and stir in:

• Cream cheese
• Sour cream
• Heavy cream
• Dijon mustard
• Garlic powder
• Onion powder
• Smoked paprika
• Salt and pepper

Mix until smooth.

Stir in:

• Cheddar cheese
• Parmesan cheese

Continue stirring until the cheese is melted.

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4. Assemble

1. Fold the drained cabbage into the cheese sauce.
2. Transfer the mixture to the prepared baking dish.

For the topping:

• Mix crushed crackers, melted butter, and Parmesan.
• Sprinkle evenly over the casserole.

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5. Bake

• Bake uncovered for 30–35 minutes, until hot and bubbly.
• For a crispier top, broil for 2–3 minutes at the end, watching carefully.

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6. Rest and Serve

Let the casserole rest for 5–10 minutes before serving.
Garnish with chopped parsley if desired.

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Serving Suggestions

Serve with:

• Baked ham
• Meatloaf
• Roast chicken
• Pork chops
• Grilled sausages
• A fresh green salad

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Variations

Bacon Cheddar Casserole

Stir in:

• 6 slices cooked, crumbled bacon
• 2 sliced green onions

Spicy Version

Add:

• 1 diced jalapeño
• ½ teaspoon cayenne pepper
• Pepper Jack cheese in place of some of the cheddar

Keto Version

• Use the pork rind topping.
• Replace the milk with additional heavy cream.
• Ensure all ingredients are low in carbohydrates.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
• Reheat: Bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions until heated through.

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Approximate Nutrition (Per Serving)

(Based on 8 servings with cracker topping)

• Calories: 310
• Protein: 11 g
• Carbohydrates: 11 g
• Fat: 26 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 480 mg

Tips for the Best Cheesy Cabbage Casserole

• Drain the cabbage well after blanching to prevent a watery casserole.
• Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
• Sharp cheddar provides the boldest flavor, while a mix of cheddar and Gruyère or Monterey Jack adds extra creaminess.
• Let the casserole rest before serving so the cheese sauce thickens and the slices hold together.