Cabbage Casserole

If you’ve got a head of cabbage on your hands, what better way to put it to use than in a cheesy cabbage casserole? This side dish uses an entire head of cabbage, a whole onion, a can of cream of mushroom soup and Velveeta cheese.

Besides a bunch of shredding and chopping, the prep work is minimal, making it one of my favorite cabbage recipes to prepare when I’m having guests over. It’s also a good way to sneak in vegetables when you’d rather bypass a starchy side. Because of the au gratin style of cooking, this casserole is similar to funeral potatoes, just with cabbage as a base instead!

Cabbage Casserole Ingredients

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• Cabbage: In this cabbage casserole recipe, the cabbage is first boiled and then baked, making it easier to digest. Use green cabbage, which is classic for baking, or change it up and mix in red or napa cabbage.
• Butter: Cooking the onion in butter brings out the sweet flavors and helps make a rich, saucy base.
• Onion: With only a few ingredients in this cabbage casserole recipe, they all count. Use yellow onion for a mild but slightly sweet flavor.
• Cream of mushroom soup: Condensed soup casserole recipes are beloved for a reason. Condensed soup is packed with flavor and is a quick way to give a creamy base to your casserole.
• Velveeta: Recipes with Velveeta have long been loved for their comfort, ease and nostalgia. Because Velveeta melts so easily compared to grated blocks of cheese, it cuts down on a lot of simmering time.
• Salt and pepper: The soup, onion and Velveeta pack so much flavor, you won’t need much more than basic salt and pepper.
• Bread crumbs: My favorite casserole recipes have a variety of textures to keep things interesting. Here, the bread crumbs are the perfect crunch to contrast with the creamy textures.

Directions

Step 1: Cook the ingredients

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Preheat the oven to 350°F. Bring a large pot of water to a boil, then add the shredded cabbage and boil for a few minutes until tender. Drain the cabbage thoroughly.

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In a large skillet, melt 5 tablespoons butter over medium heat. Add the chopped onions, and continue to stir until they’re tender and translucent, five to seven minutes.

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Reduce the heat to low and stir in the condensed soup and the cheese until cheese is melted. Remove from the heat, add in the cabbage, salt and pepper, and stir well until everything is thoroughly combined. Transfer the ingredients to an ungreased 2-quart baking dish.

Step 2: Make the bread crumbs

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In a small skillet, melt the remaining 1 tablespoon butter over medium heat, then add the bread crumbs to the pan. Toast the bread crumbs, stirring frequently, for three to four minutes until they’re lightly browned. Sprinkle over the casserole.

Step 3: Bake the casserole

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Bake the casserole, uncovered, for 20 to 30 minutes, until the casserole is heated through and bubbling around the edges.

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Cabbage Casserole Variations

• Add more vegetables: Cabbage goes great with lots of other vegetables, so you can easily bulk up this cabbage casserole recipe with some other ingredients. Add chunks of boiled potatoes, thin rounds of cooked carrot or sliced peppers. Add them in Step 1, stirring them in with the cooked cabbage before baking.
• Change up the soup: If cream of mushroom soup isn’t your favorite, you can substitute a can of condensed cream of chicken soup or cream of celery soup, which I think goes particularly great with the cabbage. They will each lend a different flavor but will provide the same creamy base.
• Try a different topping: You can top your cheesy cabbage casserole recipe with any number of crunchy bits—maybe crushed-up Ritz crackers or saltines, panko or fried shallots?

How to Store Cabbage Casserole

Cover any leftovers with an airtight lid and store them in the fridge for up to five days.

Can you freeze cabbage casserole?

You can definitely freeze this cheesy cabbage casserole, and you’ll be so glad you did. It freezes well both fully cooked and uncooked. If it’s cooked, just make sure to let it cool completely, then wrap it tightly in storage wrap and freeze. If it’s uncooked, prepare it in its baking dish all the way through Step 2. Wrap it tightly in storage wrap and then freeze for up to three months.

How do you reheat cabbage casserole?

Let your frozen casserole thaw in the fridge overnight before reheating. If it’s already cooked, you can reheat it in a 350° oven until it’s bubbling around the sides, 8 to 10 minutes. If it’s uncooked, pick back up at Step 3 to fully cook the casserole.

Cabbage Casserole Tips

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How do you shred cabbage for a cabbage casserole?

If you’re used to buying pre-shredded cabbage, this is a great time to learn how to shred cabbage at home. Shred the cabbage yourself using either a knife, a mandolin, a food processor or a box grater. I like to use slightly thicker slices for this cabbage casserole recipe, so I prefer to slice it by hand using a knife.

What can you serve with cabbage casserole?

This cheesy cabbage casserole recipe can be a meal on its own if you’d like. But it’s also classic to pair cabbage with corned beef or sausage, and the recipe contributor, Ruby, pairs it with pork roast. Try cabbage casserole with our slow-cooker corned beef or with some seared sausages of whatever flavor you prefer. If you want something fresh and crisp to enjoy it with, try one of our veggie-heavy side salads.

Can you add meat to this cabbage casserole?

Cabbage casserole can easily be bulked up with the addition of meat. Try it with chopped up crispy bacon, sliced sausage or ground beef. You’ll want to cook the meat first and add it before baking, mixing it in when you stir everything, just before making the bread crumbs.