Cabbage Casserole

Name: Cabbage Casserole
Total time: 40 min
Yield: Serves 8 (serving size: about 1 1/2 cups)
Ingredients: 5 tablespoons (2 1/2 oz.) salted butter, divided; 1 medium (2 lb.) cabbage, shredded (about 10 cups); 1 cup chopped celery (about 2 stalks); 2 medium-size yellow onions, chopped (about 2 1/2 cups); 1 garlic clove, chopped (about 1 tsp.) or to taste; Cooking spray; 2 tablespoons all-purpose flour; 1 1/2 cups evaporated milk (from 1 12-oz. can); Dash of Worcestershire sauce; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon black pepper, or to taste; 4 ounces Parmesan cheese, grated (about 1 cup), divided; 1/3 cup dry breadcrumbs

5 Ratings
5 Reviews

You’re probably used to seeing cabbage hidden beneath a thick coating of mayonnaise. While this approach to coleslaw is utterly timeless—it provides a lovely, snappy contrast to tender barbecued pork or brisket—we’ve stretched the boundaries of coleslaw in this Cabbage Casserole. The first thing to note is that this casserole is served warm. Accentuated with a crispy Parmesan-breadcrumb topping, this vegetable casserole adopts our favorite elements of a baked potato gratin (the crispy, crunchy curst) but instead uses a base of cabbage and onions to create a dynamic, snappy texture.A dash of Worcestershire sauce brings the barbecue flavor, making this Cabbage Casserole the perfect pairing for your smoked meat or succulent burgers. But this recipe isn’t just great for summer cookouts. With simple ingredients that are accessible year-round, this casserole would make a great addition to your Thanksgiving spread. The brightness of the cabbage and celery will balance out the heavy turkey and potatoes to make an all-star vegetable side dish (and, unlike Mama’s famous collard greens that’re stewed with ham hocks, this dish is actually vegetarian-friendly).

By Southern Living

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Recipe Summary test

active:

20 mins

total:

40 mins

Yield:

Serves 8 (serving size: about 1 1/2 cups)

Directions

Step 1
Preheat oven to 350˚F. Melt 2 tablespoons of the butter in a large skillet set over medium. Add cabbage, celery, onions, and garlic, and cook, stirring often, until tender, 10 to 15 minutes. Transfer to a 3-quart lightly greased (with cooking spray) baking dish.

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Step 2
Melt 2 tablespoons of the butter in a medium saucepan over medium; whisk in flour, and cook, whisking constantly, until smooth and thick, about 1 minute. Gradually add milk to saucepan, whisking constantly to remove any clumps. Cook, whisking constantly, until thickened and smooth, about 3 minutes. Remove from heat, and whisk in Worcestershire, salt, pepper, and 1/2 cup of the Parmesan until smooth. Pour sauce over cabbage mixture.
Step 3
Place remaining 1 tablespoon butter in microwavable bowl, and microwave on HIGH until melted, about 30 seconds. Add breadcrumbs and remaining 1/2 cup Parmesan to melted butter, and stir until combined. Sprinkle breadcrumb mixture evenly over cabbage.
Step 4
Bake in preheated oven until casserole is bubbly and breadcrumbs are golden, 20 to 25 minutes.

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Lynn Anobile

02/24/2021

This casserole is so delicious. I use it as my main meal. I've already made it twice within a three-week period, that's how good it is. I wish they listed how many calories are in each portion.

Marie S

02/20/2021

I used all the ingredients in the recipe. After cooking the vegetables, in my cast iron casserole pot, I just sprinkle the flour right on them and add the milk. The flour sticks to all the veggies. No Lumps Ever. Works with all recipes I have made with sauce. Being old, I like 'one pot'. Then into the oven it goes. I thought this was delicious. Tomorrow I will add a can of cannellini beans. I love cabbage with ground beef, SO, my next batch will have one crumbled cooked hamburger patty in it. (maybe two) . Thanks for this recipe.

Aja Perrin

01/19/2021

Really great. Even my 14 year old deemed it his new favorite way to have cabbage. I used progresso Italian dried bread crumbs and I think it would be EVEN BETTER with either fresh bread crumbs or ritz cracker crumbs- it was just a little gritty. Also I had to cook it on 325 - but there was some watery liquid in the bottom of my dish- maybe I should have sautéed the veggies a bit longer. Really great tho, will definitely make again. Also I would make egg noodles to go with it. As soon as I took it out I was like - dang. Should have made noodles :)

Southern Living Member

01/06/2021

I knew I had to make it the moment I saw the recipe in my inbox and it was even better than I hoped! Creamy, super flavorful, and oh, so satisfying. While I was making it I wondered if it would be worth all the pots and bowls required (not a typical one-pot Tuesday dish) but it proved well worth it. Served it with pork chops. Scrumptious!

Ellen

01/06/2021

We really like this casserole. I substituted almond milk and veggie oil margarine because of lactose intolerance. I used a vidalia onion instead of a yellow one. Hubby just took seconds. This recipe is a keeper.

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Cabbage Casserole

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Recipe Summary test

Ingredients

Directions

Reviews (5)

All Reviews for Cabbage Casserole