Add Preferred SourceIf you’ve got a head of cabbage sitting in the fridge, this Cabbage Casserole is a great way to turn it into something hearty and comforting. You’ll sauté the onions and cabbage just enough until they soften, layer them with a creamy mushroom-mayo mix, and top with buttery crackers and melty cheese. It bakes into a golden, bubbling dish with a crispy topping and rich flavor in every bite.
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I’ve brought this casserole to all kinds of gatherings from weeknight dinners to potlucks, and it works whether you need a cozy main or just a solid side. It’s easy to assemble ahead, and leftovers stay fresh in the fridge. You can also freeze it baked or unbaked, as it holds up really well even after thawing. Just heat it up, and you’ll have a creamy dish that doesn’t lose its flavor.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cabbage Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making cabbage casserole both easy and rewarding; just follow my simple steps.
Prep the Oven and Dish
Start by preheating your oven to 350°F (180°C). Lightly grease a 2-quart casserole dish or any oven-safe dish you have so the layers don’t stick and for easy cleanup later. A ceramic casserole dish like this one bakes evenly and looks great on the table, too.
Sauté the Cabbage and Onion
Melt the butter in a large skillet over medium heat. A nonstick sauté pan like this makes cleanup easier and keeps the cabbage from sticking as it cooks.
Add the chopped green cabbage and onion and sauté for about 8 to 10 minutes, stirring frequently, until they just start to soften. A high-quality chef’s knife like this really speeds things up when you’re chopping a big head of cabbage.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Season with salt and pepper to your taste as they cook. Don’t cook them too long, or they may turn mushy and release extra moisture, leaving the casserole soggy.
Layer the Casserole
Spoon the sautéed cabbage and onion mixture into the prepared baking dish, spreading it into an even layer to make sure it bakes evenly. A ladle with a pour spout like this makes it easier to transfer the sautéed veggies without making a mess.
Mix and Add the Creamy Layer
In a small bowl, stir together the canned mushroom soup and mayonnaise until the mixture is completely smooth.
Spread this creamy layer evenly over the cabbage using the back of a spoon or spatula. A silicone spatula like this one makes it easy to spread smoothly and gets into the corners of the dish without tearing up the cabbage underneath.
Add the Topping
In another bowl, mix together the melted butter, shredded Parmesan, and crushed Ritz crackers. Sprinkle this mixture generously over the creamy layer to create a crisp, golden topping once baked. This box grater always gives me light, fluffy shreds of Parmesan that melt beautifully.
Bake Until Golden
Place the casserole in the oven and bake for about 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Bake uncovered to help the Ritz crackers and Parmesan topping crisp up properly without steaming.
Let it cool for a few minutes before serving so the layers can settle and firm up slightly. This makes it easier to scoop and helps the flavors come together a bit more before you dig in. I usually use a cooling rack for this to rest the hot dish without trapping steam underneath.
Serve Warm
Once the casserole has cooled slightly, scoop it into individual portions using a large serving spoon or spatula. A wide, sturdy serving spatula like this works great to lift out tidy portions without breaking the topping.
Serve it warm as a comforting side dish or enjoy it on its own for a simple, satisfying meal. Enjoy!
If you’re taking this to a potluck, cover it with a lid if it has one, and wrap the whole dish in foil or pack it into a large sheet container or portion it out into a hard-sided container so it doesn’t shift or spill. Then slide it into an insulated casserole carrier to keep it warm.
Recipe Notes and Expert Tips
I’ve pulled together a few helpful tips to make sure your cabbage casserole turns out great and delicious every time:
- Sauté with Attention: Stir the cabbage and onion often so they soften evenly without browning too much or sticking to the pan.
- Add a Kick with Spices: Sprinkle in a pinch of paprika or a dash of cayenne pepper while sautéing if you like to add a bit of warmth and depth without overwhelming the dish.
- Don’t Overcook the Cabbage: Stop sautéing once the cabbage is just starting to soften, as it will continue cooking and tenderize further in the oven.
- Stick with Real Butter: It adds rich flavor that you just can’t get from margarine, especially important in a simple dish like this.
- Use Freshly Grated Parmesan: It melts and browns better than any pre-shredded cheese, giving the topping a golden, crispy finish.
- Lightly Crush the Crackers: You want texture, not crumbs. Aim for pea-sized pieces for the best crunch.
- Swap in Bread Crumbs: If you don’t have Ritz crackers, use plain or seasoned breadcrumbs instead—just add a little extra melted butter to help them crisp.
- Keep an Eye on the Topping: If it starts to brown too fast, loosely tent the casserole with foil during the last 5 to 10 minutes to prevent it from over-darkening while the filling finishes baking. I like using this heavy-duty foil as it stays put without collapsing onto the food.
How to Store Leftovers
Once the casserole has cooled to room temperature, cover the dish tightly with plastic wrap or transfer portions to an airtight container. I like using a glass container with locking lids like this because it seals tightly and doesn’t stain.
Sometimes, I just reach for this plastic cling wrap; it clings well and keeps moisture out. This casserole keeps well in the fridge for up to 3-4 days. To reheat, warm it in the oven at 350°F until it’s hot and the topping is crisp again, or microwave individual servings if you’re short on time.
It also freezes well for up to 3 months—whether before baking or after it’s cooked and cooled. If freezing, wrap it in plastic wrap followed by foil, or store portions in a freezer container. I use this freezer-safe container as it doesn’t crack in cold temps and stacks easily in the freezer.
What to Serve With Cabbage Casserole
Cabbage casserole pairs well with a wide range of mains, especially roasted pork, grilled sausages, or baked chicken. For a hearty dinner, serve it alongside mashed potatoes, cornbread, or rice.
A sprinkle of fresh thyme on top adds a nice herbal touch, and a side of sliced tomatoes brings in some brightness to balance the richness. You can also pair it with steamed vegetables or a green salad if you’re going for something refreshing.
If you like cabbage rolls or anything with melty cheddar cheese, you’ll probably enjoy this casserole just as much—it has that same cozy, comforting vibe without all the extra steps.
More Easy Recipes for You to Try at Home
I’ve got more quick, cozy, and flavorful recipes ready for your next mealtime; make sure you check them out!
- French Onion Casserole
- Marry Me Chicken Gnocchi
- Shrimp Cauliflower Fried Rice
- Cheddar Bay Sausage Balls
- Chicken Salad Sandwich
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Cabbage Casserole
Equipment
Ingredients
- 1 small head green cabbage coarsely chopped
- 1 cup onion chopped
- 8 tablespoons butter
- Salt and pepper
- 1 10-ounce can of mushroom soup
- ⅓ cup mayonnaise
Topping:
- 3 tablespoons melted butter
- 1 cup parmesan cheese shredded
- 1 cup Ritz coarsely crushed
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a 2-quart casserole dish.
- In a large nonstick skillet, melt the butter over medium heat. Add the chopped cabbage and onion, and cook for 8 to 10 minutes, stirring frequently, until the vegetables are just beginning to soften. Season with salt and pepper to your liking.1 small head green cabbage, 1 cup onion, 8 tablespoons butter, Salt and pepper
- Transfer the cabbage mixture into the prepared casserole dish and spread it out evenly.
- In a small bowl, stir together the mushroom soup and mayonnaise until smooth. Spread this creamy mixture over the cabbage layer.1 10-ounce can of mushroom soup, ⅓ cup mayonnaise
- For the topping, mix together the melted butter, shredded Parmesan cheese, and crushed Ritz crackers in another bowl. Sprinkle the topping generously over the casserole.3 tablespoons melted butter, 1 cup parmesan cheese, 1 cup Ritz
- Bake uncovered for about 30 minutes, or until the topping is golden and crispy.
- Let it cool slightly before serving, and enjoy this rich and satisfying dish on its own or as a hearty side!
Notes
- Sauté with Attention: Stir the cabbage and onion often so they soften evenly without browning too much or sticking to the pan.
- Add a Kick with Spices: Sprinkle in a pinch of paprika or a dash of cayenne pepper while sautéing if you like to add a bit of warmth and depth without overwhelming the dish.
- Don’t Overcook the Cabbage: Stop sautéing once the cabbage is just starting to soften, as it will continue cooking and tenderize further in the oven.
- Stick with Real Butter: It adds rich flavor that you just can’t get from margarine, especially important in a simple dish like this.
- Use Freshly Grated Parmesan: It melts and browns better than any pre-shredded cheese, giving the topping a golden, crispy finish.
- Lightly Crush the Crackers: You want texture, not crumbs. Aim for pea-sized pieces for the best crunch.
- Swap in Bread Crumbs: If you don’t have Ritz crackers, use plain or seasoned breadcrumbs instead—just add a little extra melted butter to help them crisp.
- Keep an Eye on the Topping: If it starts to brown too fast, loosely tent the casserole with foil during the last 5 to 10 minutes to prevent it from over-darkening while the filling finishes baking. I like using this heavy-duty foil as it stays put without collapsing onto the food.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
