Cabbage Casserole Recipe

Name: The Easy Cabbage Casserole Southerners Swear By
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Ingredients: 6 tablespoons (3 ounces) unsalted butter, divided; 1 medium head (2 1/2 pounds) green cabbage, cored and chopped (about 10 cups); 1 medium yellow onion, chopped (about 1 1/4 cups); 3 cloves garlic, finely chopped; 3/4 cup chicken broth; 1 (10.5-ounce) can condensed cream of chicken soup; 1/2 cup sour cream; 1 1/4 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon celery salt; 1/4 teaspoon paprika; 1 cup (4 ounces) shredded sharp cheddar cheese, divided; 32 Ritz crackers (1 sleeve), crushed (about 1 3/4 cups)

When I have to make a grocery run but haven’t done my meal planning yet, there are a few vegetables I always grab for their versatility: broccoli, cucumber, and cabbage. But cabbage in particular is the MVP of vegetables. Shred it for a slaw to go with pulled pork or fish tacos. Cut it into wedges and roast for a clever side dish. Or turn it into a hearty, comforting casserole.

What Is Cabbage Casserole?

Cabbage casserole is common to church potlucks, especially in the South, and you can find recipes for it in many church cookbooks. While it may not sound like the most exciting dish, just wait until you try a bite!

It’s reminiscent of a chicken, broccoli, and rice casserole but with tender cabbage in a creamy, rich sour cream and cream of chicken soup mixture. It gets a slight sharpness from cheddar cheese and is topped with a crunchy cracker topping. It’s one of the tastiest ways to eat your veggies.

Casserole dish with cabbage casserole and a serving spoon next to a plate with a portion of the dish — Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Abby Armstrong

How To Make Cabbage Casserole

Sautéing the cabbage before baking makes it nice and tender and gives it a bit of browning that brings out its natural sweetness. The cooked cabbage is combined with cream of chicken soup and sour cream to make a thick, creamy sauce that clings to every bite. Finally, the casserole is topped with a simple, buttery cracker mixture that gets nice and golden as it bakes.

Some cabbage casserole recipes call for mayonnaise, but I prefer the subtle tang of sour cream here. It adds plenty of richness and flavor, while preventing the casserole from becoming stodgy or greasy.

Tips for Making Cabbage Casserole

Speed up the cooking: Chopping the cabbage into small pieces helps it cook quicker, you can also shred the cabbage to speed up the cooking time.
Buy shredded cabbage: Use pre-shredded green cabbage to cut down on prep time.
Make it vegetarian: Use cream of mushroom or celery soup and vegetable broth to make it vegetarian-friendly.
Use a different cheese: Swap out the cheddar cheese for parmesan or another good melting cheese, such as Gouda or Monterey Jack.

Make Ahead

You can prepare the cabbage mixture the day of and store it in the baking dish until ready to bake (cover and refrigerate if you plan to wait more than two hours to bake it). Leave the cracker topping off until ready to bake, as it will get soggy if it sits.

More Cabbage Recipes To Love

Cabbage Casserole

Prep Time 15 mins

Cook Time 45 mins

Total Time 60 mins

Servings 10 to 12 servings

This recipe was developed by Amanda Holstein.

Cook Mode (Keep screen awake)

6 tablespoons (3 ounces) unsalted butter, divided
1 medium head (2 1/2 pounds) green cabbage, cored and chopped (about 10 cups)
1 medium yellow onion, chopped (about 1 1/4 cups)
3 cloves garlic, minced
3/4 cup chicken broth
1 (10.5-ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt, optional
1/4 teaspoon paprika, optional
1 cup (4 ounces) shredded sharp cheddar cheese, divided
32 Ritz crackers (1 sleeve), crushed (about 1 3/4 cups)

Preheat the oven to 350°F.
Cook the cabbage:

Melt 4 tablespoons of the butter in a 12-inch skillet over medium heat. Add the cabbage, onion, and garlic and cook, stirring occasionally, until the cabbage is tender and the onions are softened, 15 to 20 minutes. Add the chicken broth, scraping up any brown bits from the bottom of the skillet.
Add the soup and seasonings:

Remove the cabbage mixture from the heat and stir in the cream of chicken soup, sour cream, salt, pepper, celery salt and paprika (if using), and 3/4 cup of the cheddar until fully combined. Transfer the cabbage mixture to a 9x13-inch baking dish, spreading it in an even layer.
Make the topping:

Microwave the remaining 2 tablespoons butter in a medium microwave-safe bowl on high until melted, about 30 seconds. Add the crushed crackers and toss until combined. Evenly sprinkle the cracker mixture and the remaining 1/4 cup cheddar over the cabbage mixture.
Bake:

Bake until the topping is golden brown, 25 to 30 minutes. Serve hot.

Store leftovers in the refrigerator, covered, for up to 3 days. The cabbage will exude excess moisture as it sits, so you may want to drain off extra liquid before reheating.

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Nutrition Facts (per serving)
214	Calories
14g	Fat
17g	Carbs
6g	Protein

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	214
% Daily Value*
Total Fat 14g	18%
Saturated Fat 7g	36%
Cholesterol 33mg	11%
Sodium 514mg	22%
Total Carbohydrate 17g	6%
Dietary Fiber 3g	10%
Total Sugars 6g
Protein 6g
Vitamin C 48mg	242%
Calcium 163mg	13%
Iron 1mg	5%
Potassium 334mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.