Cabbage Casserole Recipe
Cabbage Casserole Recipe photo by Taste of Home

Cabbage Casserole Recipe

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Even those who don't care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast. —Ruby Williams, Bogalusa, Louisiana
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6-8 servings


  • 1 large head cabbage, shredded (about 12 cups)
  • 1 onion, chopped
  • 6 tablespoons butter, divided
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 8 ounces process cheese (Velveeta), cubed
  • Salt and pepper to taste
  • 1/4 cup dry bread crumbs

Nutritional Facts

1 serving (1 cup) equals 259 calories, 18 g fat (10 g saturated fat), 43 mg cholesterol, 749 mg sodium, 18 g carbohydrate, 4 g fiber, 9 g protein.


  1. Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper.
  2. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole.
  3. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Yield: 6-8 servings.
Originally published as Cabbage Casserole Vegetable in Taste of Home December/January 1994, p37

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Reviewed Mar. 10, 2016

"YUMMY! I'd used 1/2 a large head of shredded cabbage and cooked several celery ribs with the cabbage until tender as a tip was given for keeping cabbage odor to a minimum! I'd used the onion, the cooked celery, a can of cream of chicken and mushroom soup and I used 2 cups of shredded 4-cheese Pizza blend, 1 tsp. salt and 1/4 tsp. ground pepper to taste. I'd used 1/3 cup Italian bread crumbs. I baked

at a lower oven temperature: 325o F. for 30 minutes and I'd just melted the Tbsp. butter and stirred in the bread crumbs, sprinkled over cabbage mixture before baking. I sampled casserole after it was baked and I LOVED the taste! delowenstein"

Reviewed Jan. 4, 2015

"Made this for supper tonite & it is really good. I did make a few changes. I chopped up some celery in with the onion, used shredded cheddar cheese & about 2oz. of cream cheese. I only had a medium head of cabbage and a large head would have been better, but taste was great!"

Reviewed Jul. 4, 2013

"This is great - even those who think they don't like cabbage will eat this. Made it as a side dish for Thanksgiving and everyone loved it. It is now a regular on the table. It would also be good with bacon or ham in it."

Reviewed Nov. 27, 2012

"I made this recipe years ago, and also used sharp cheddar instead of the Velveeta. I remember feeling a little self conscious because it seems it was kind of stinky because of the cabbage (the way cabbage can be)...especially when opening the refrigerator (where the leftovers were) the next day. However, no one seemed to mind, because everyone, even my young children absolutely loved it. I just still laugh about my fear of stinkiness. I shall go forth and fear no more. I'm going to make this for Christmas this year! Glad I found the recipe again. Yummy! A cabbage lovers delight."

Reviewed Oct. 30, 2012

"This was so cheesy and sooo good. I found this recipe back in the 90's and I make it on holidays so I can keep it special!"

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