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

Scalloped Cabbage Casserole Recipe

Read Reviews
4.5 7 9
Publisher Photo
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
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 each: 193 calories, 13g fat (8g saturated fat), 36mg cholesterol, 538mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 7g 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

Reviews for Scalloped Cabbage Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
murrworm88 User ID: 1697209 254296
Reviewed Sep. 18, 2016

"Easy to throw together; only change was I used shredded cheddar. Awesome way to use up cabbage in a new way-we really liked this. I'll be making again. Herbs and breadcrumbs on top are a must."

susanbd21 User ID: 6190849 31950
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."

Joscy User ID: 2694585 31757
Reviewed Feb. 12, 2013

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

jmkasprak User ID: 2880256 15822
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."

pam.rbrts User ID: 4755317 25266
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!"

cindymcrae User ID: 1223345 14443
Reviewed Nov. 22, 2010

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

jsprinkle User ID: 1418101 39679
Reviewed Mar. 7, 2010

"I used colby and jack cheese instead of the american cheese and left out the was great. This is a great way to fix cabbage!"

Loading Image