Scalloped Cabbage Casserole Recipe
Scalloped Cabbage Casserole Recipe photo by Taste of Home

Scalloped Cabbage Casserole Recipe

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4.5 6 8
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I've taken this dish to many church dinners and receive good comments every time. If your children won't eat cabbage, try making this recipe for them (but don't tell them what's in it!).
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8-10 servings


  • 8 cups thinly sliced cabbage (2-2-1/2 pounds)
  • 2 large carrots, shredded
  • 1 medium onion, finely chopped
  • 5 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 1-1/2 cups (6 ounces) shredded process American cheese
  • 1/2 cup seasoned bread crumbs
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme

Nutritional Facts

1 serving (1 each) equals 193 calories, 13 g fat (8 g saturated fat), 36 mg cholesterol, 538 mg sodium, 14 g carbohydrate, 2 g fiber, 7 g protein.


  1. Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened.
  2. Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers.
  3. In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole.
  4. Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned. Yield: 8-10 servings.
Originally published as Scalloped Cabbage Casserole in Country Extra January 1996, p49

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Reviewed Nov. 6, 2013

"I gave it four because I need more substance in my food. I think this would be amazing with a little cooked shredded chicken as a layer. It was much better than I thought it would be. I agree it would be nice to halve it as my two person family is not going to finish this in one go. In future I would smother the top in bread crumbs, and I used cheddar which I would do again."

Reviewed Feb. 12, 2013

"In response to comment posted Nov. 27, 2012, you might try *halving* recipe, so you can enjoy it more often!"

Reviewed Nov. 27, 2012

"We really enjoyed this dish, but we both thought the leftovers tasted rather odd. Since there are just two of us, I would only make this when I'm having guests."

Reviewed Mar. 22, 2011

"Even my finicky 87 year old mother loved this one--quite an accomplishment for any recipe that was not one of her own!"

Reviewed Nov. 22, 2010

"My family liked this recipe. It was nice to have something different for a side dish besides potatoes."

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