This creamy cheesy cabbage casserole is an excellent vegetable side dish. Chopped cabbage baked in a creamy sauce and topped with Ritz crackers and cheddar cheese. This is a great holiday side dish for a large gathering. Goes great with ham, turkey, and salmon!
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Welcome to My Kitchen Serenity! When I told my husband I was making a cabbage casserole, he cringed. He isn’t a fan of cabbage! But I am and I love it cooked all kinds of ways whether it’s smothered with bacon or in a casserole like this recipe!
The soup and mayonnaise mixture makes a super creamy sauce that clings to all the cabbage pieces perfectly. The Ritz cracker and cheese topping adds that wonderful crunchy texture.
Vegetable casseroles are always a popular dish with a crowd; since cabbage is a year-round vegetable, it’s always available at your grocery store or farmer’s market.
If you’re interested in a simple cabbage recipe, especially during Thanksgiving and Christmas, I hope you give this one a try. This large casserole makes about 10 servings.
This cabbage casserole is perfect for a large gathering because it makes A LOT and it’s a budget friendly side dish. This recipe averages about $12 for all of the ingredients (that’s a little over a dollar per serving).
Hopefully, you already have some of the ingredients on hand such as the salt, pepper, and butter (butter is the most expensive ingredient for this recipe). Store brands can save you even more money.
- Head of cabbage
- Cream of Mushroom Soup
- Cheddar Cheese
- Ritz Crackers
- Black Pepper
- Cayenne Pepper
This recipe is easy to throw together for a simple vegetable side dish to make any occasion special.
STEP 1: Chop the cabbage into 1-inch squares (some people like to shred the cabbage, this works fine, too), and place in a large casserole dish. Pour half a stick of melted butter over the cabbage and add the seasonings. Mix well.
Note: Do you prefer crispy or crunchy cabbage? If you like it crispy and crunchy, then don’t pre-cook the cabbage. If you like it soft and tender, then pre-cook it before assembling the casserole. You can boil the chopped cabbage in a pot of water or pan fry for about 5-8 minutes. Then, proceed with the recipe directions.
STEP 2: Mix the soup and mayonnaise in a bowl. The cream of mushroom soup mixed with mayonnaise creates a super smooth, velvety texture. Then pour into the casserole dish and mix well with the cabbage.
STEP 3: Mix the crushed crackers with the cheese and spread on top of the casserole.
STEP 4: Pour remaining melted butter on top of cracker-cheese mixture. The cheesy cracker topping gives it that special final touch. Bake at 350 for 30-40 minutes.
The most common meats to serve with cabbage casserole are ham, chicken or turkey, and fish (see my Easy Grilled or Broiled BBQ Salmon recipe. Sausage and cabbage go really well together, too. Serve smoked sausage links, whole or sliced, next to your cabbage casserole.
Got a head of cabbage…now what? Make a casserole like this one! The ever so popular Egg Roll in a Bowl is always a delicious meal choice! Try this Southern Fried Cabbage recipe from Immaculate Bites….cooked with garlic and bacon….delicious!
Storing Leftovers in the Fridge
Any leftovers can be stored in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 20-piece set of glass food storage containers with locking lids.
Storing Leftovers in the Freezer
Cabbage freezes very well! Allow the casserole to completely cool off. Then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). Frozen cabbage casserole will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat if. Reheat in a pot on the stove or in the oven or microwave.
Creamy Cheesy Cabbage Casserole Recipe
- 1 head cabbage, chopped into 1-inch squares See Recipe Note
- 1 stick butter, halved, melted
- 1 onion, finely chopped
- 1 can cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 tsp pepper
- 1/4 tsp salt
- dash of cayenne, optional
- 1 cup shredded cheddar
- 1 sleeve ritz crackers, crushed
- Placed the chopped cabbage (see recipe note) in a large casserole dish. Add the chopped onion, salt and pepper (optional cayenne), and 1/2 stick melted butter. Mix well.
- In a bowl, combine the cream of mushroom soup and mayonnaise. Pour over the cabbage.
- Mix the crushed crackers and cheese and pour on top of the soup mixture.
- Drizzle the remaining 1/2 stick melted butter on top of the cracker and cheese mixture. Bake at 350F for 30-40 minutes or until the cracker topping is crispy browned.
Note: Different brands will vary on the nutritional information provided, so keep that in mind. For the most part, they should be fairly close. Use a site like MyFitnessPal.com or HappyForks.com to figure out this information based on the brands or ingredients you used.
If you try this recipe, leave me a comment! I’d love to hear from you.
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