Cheesy Cabbage Casserole

Cabbage casserole with a creamy sauce and cheesy cracker topping. This southern cabbage casserole recipe is perfect for any large get together and is a great side dish. Goes great with ham and turkey!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 223kcal

Author Anne Clark

Ingredients

1 head cabbage, chopped into 1-inch squares or strips See Recipe Note
1 stick butter, halved, melted
1 onion, finely chopped (about 1 cup) See Recipe Note
1 10.5 oz can cream of mushroom soup
½ cup mayonnaise
¼ teaspoon salt
½ teaspoon pepper
dash of cayenne, optional
1 cup shredded cheddar
1 sleeve ritz crackers, roughly crushed (not too fine, you want bits and pieces of crackers)

Instructions

For best results, please read the directions and notes before you begin making the recipe.
Preheat oven to 350F.
Rinse head of cabbage under cool water first then dry it. Remove and throw away the hard core. Chop the cabbage into 1-inch squares or strips. See recipe note (E).
Place cabbage and chopped onion into a large casserole dish (9 x 13-inch). Pour half a stick of melted butter over the cabbage. Mix well.
Mix the soup, mayonnaise, salt, pepper, and cayenne in a bowl. A whisk works well for this.
Pour into the casserole dish and mix well with the cabbage.
Mix the crushed crackers and cheese and pour on top of the soup mixture.
Drizzle the remaining ½ 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.

Notes

(A) The cabbage will be slightly crunchy after baking is complete. If you like a softer cabbage texture, pan fry the cabbage in a little oil or bacon grease for 5-8 minutes before putting the casserole together.

(B) If you finely chop the onion (i.e., mince it), you don't need to saute it first. I like to mince the onion, but some people prefer larger pieces of onion, in that case, consider cooking the onion in a skillet or microwave to soften it up.

(D) You can freeze cabbage casserole but the texture of the cabbage and the Ritz cracker topping may become slightly mushy after freezing and reheating, but the flavor should remain good. You can freeze it in an airtight container for 2-3 months. You can thaw it in the refrigerator overnight, then reheat it in the oven at 350°F until heated through, which typically takes about 20-30 minutes depending on the portion size.

(E) Easy cabbage core removal trick:

- The easiest way to do this is to bang the head of cabbage onto your countertop. Be sure to slam the core end of the cabbage onto the counter (one or two tries should do it). This will release the core and you can easily remove it with a twist of your hand.

- Now you can easily slide your knife down the center of the cabbage, cutting it in two equal pieces.

- Slice one cabbage half lengthwise into 1-inch strips. Then slice the strips into 1-inch cubes. Repeat with the other cabbage half.

Nutrition