Craft this creamy, cheesy dish with a crunchy topping for an easy dinner.
If there’s anything my mom taught me about cooking, it’s that I should never underestimate the power of a well-cooked casserole. Even the simplest ingredients can overflow with delectable flavors when baked together like this. Cabbage casserole is a great example, because although most folks in my family dislike the leafy green, they can’t deny that this dish tastes amazing.
The magic is in the creamy broth, which soaks the onion and cabbage until they become tender and slightly sweet. Plus, the crumbled cracker topping and chunks of cheddar cheese finish off the whole dish in a mouthwatering way. With such simple yet tantalizing savory flavors, who could complain about having this for dinner? If the veggie skeptics in my family can enjoy it, surely yours will too!
And that’s the point of casseroles, really—to bring everyone together in the same warm, yummy way that all the ingredients come together in one. All that flavorful sustenance packed into one dish? Cabbage casserole is more than just a meal. It’s an emblem of hospitality and comfort.
A Finnish variation
While this recipe for cabbage casserole is American, a similar dish can be found on tables across Finland. Traditionally called kaalilaatikko, this historic dish mixes shredded cabbage with ground meat and rice or barley. Like our recipe, it often includes onion as well, though it’s typically served with lingonberry jam to complement the savory flavors. Why not add a little ground beef and a side of fruity jam to your cabbage casserole if you fancy adding a bit of Finnish flair?
How do I store leftovers?
Make sure your cabbage casserole cools completely to room temperature. Cover it with aluminum foil or transfer it to an airtight container, then refrigerate for 2-3 days. For longer storage, move it to a freezer-safe container and freeze for up to 3 months. After thawing it in the fridge overnight, reheat it in an oven-safe dish at 350°F for 15-20 minutes.
Similar recipes to try
Truthfully, I could give you a long list of other casseroles to try, but I’ll keep it simple with my top three favorites. First—Keto Green Bean Casserole, an excellent side dish, especially for the holidays. It’s rich, creamy, and best paired with turkey or ham. But if you’re craving a bit more vibrant Tex-Mex flavor, try Keto Fajita Casserole, a gorgeous blend of spiced chicken, bell peppers, and cauliflower rice. Last but not least—Ground Beef Casserole, which makes Hamburger Helper look like baby food. It’s like a cheeseburger in pasta form, with a hint of spice.
Cabbage Casserole
Ingredients
- 1/2 cup melted butter divided, plus more for greasing
- 1 medium onion chopped
- 1 small head green cabbage coarsely chopped
- Salt and pepper to taste
- 1 can condensed cream of mushroom soup (10 ounces)
- 1/3 cup plain low-fat Greek yogurt
- 1 cup shredded sharp cheddar cheese
- 1 sleeve whole wheat crackers about 30, coarsely crushed
- Fresh parsley chopped (for garnish, optional)
Instructions
- Preheat your oven to 350°F. Lightly grease a large casserole dish with a bit of butter. In a large pan over medium heat, add 1/4 cup melted butter and the chopped onion; cook until soft, about 5 minutes.
- Then add the chopped cabbage, and sauté for 8-10 minutes until the cabbage is wilted but still has a bit of crunch. Season with salt and pepper to taste.
- Transfer the sautéed cabbage and onions into the prepared casserole dish. In a small bowl, mix the cream of mushroom soup with the Greek yogurt until smooth, then pour the mixture evenly over the cabbage.
- In another bowl, toss together the shredded cheddar cheese and crushed whole wheat crackers with the remaining melted butter. Sprinkle this topping evenly over the casserole.
- Bake in the preheated oven for 40-50 minutes until the topping is golden and the casserole is bubbly. Allow to cool for about 5 minutes before serving. If desired, garnish with fresh parsley.
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