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–+ servings

Cabbage Casserole

This Cabbage Casserole recipe is a great way to turn simple ingredients into something hearty and comforting. You sauté the cabbage and onions until just tender, layer them with a creamy mushroom-mayo mix, and finish it off with buttery crackers and cheese. It’s easy to prep ahead, stores well in the fridge, and freezes beautifully whether baked or unbaked. You can take it to potlucks, serve it for family dinners, and it always delivers, whether you need a main or a solid side.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Casserole, Main Course, Side Dish
Cuisine American
Servings 6
Calories 432 kcal

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

Calories: 432kcalCarbohydrates: 18gProtein: 9gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 72mgSodium: 629mgPotassium: 332mgFiber: 4gSugar: 7gVitamin A: 929IUVitamin C: 57mgCalcium: 287mgIron: 1mg
Keyword Cabbage Casserole
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