Cabbage Casserole

A warm, creamy, luxurious dish, this cabbage casserole adopts our favorite elements of a baked potato gratin (the crispy, crunchy crust), but replaces the potato disks with a base of cabbage and onions with a dynamic, snappy texture. A dash of Worcestershire sauce brings a welcome savory note that makes 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 and a rich combination of flavors and textures, cabbage casserole can become a brilliant addition to your Thanksgiving spread. The brightness of the cabbage and celery will balance out the heavy turkey and potatoes.

Learn how to make cabbage casserole, and add it to your regular rotation for all sorts of meals.

Ingredients in a Cabbage Casserole

For this recipe, you'll need:

• Cabbage: Fresh, vibrant cabbage is the best choice as it'll be the most tender once baked.
• Celery, yellow onions, and garlic: These aromatics build a great base of flavor.
• Butter: Used to cook the cabbage and tenderize it. You could also use oil.
• Parmesan cheese: A nutty, savory cheese that makes the cabbage casserole a bit more bold. Look for a vegetarian Parm if keeping this strictly meat-free. (Most Parmesans contain animal rennet.)
• All-purpose flour: Used to thicken the sauce of the casserole.
• Evaporated milk: Adds creaminess to the sauce.
• Worcestershire sauce: A hit of umami to give the whole casserole more depth. This beloved sauce usually contains anchovies, so if you're making this for a vegetarian, consider swapping for a vegetarian Worcestershire sauce, or use an alternative like tamari or soy sauce.
• Bread crumbs: Adds a nice crunch since the cabbage will be a bit more tender after cooking.
• Kosher salt and black pepper: For seasoning.

The beauty of cabbage casserole lies in the fact that it can be customized to suit any flavor preferences and dietary restrictions. Some choose to put meat in their casserole, others go entirely plant-based, and others omit the meat but include dairy and other animal products. This particular casserole falls into the latter category, with a smooth cream sauce smoothing out the tang of the cabbage.

How To Make Cabbage Casserole

For the full recipe, keep scrolling. Here's a brief outline to get you started:

• Step 1. Shred and cabbage: Start with a two-pound head of cabbage, and shred until you get 10 cups worth (we'll tell you more about which type of cabbage to use below). You'll cook the cabbage with celery, onions, and garlic, a spin on a French mirepoix that offers a pleasant allium funk and a hint of sweetness. Add the cabbage mixture to the baking dish.
• Step 2. Make sauce: The cream sauce used for this casserole is, essentially, a bechamel (one of the classic French "mother sauces"). You'll start by whisking butter and flour together to make a roux, then will add evaporated milk, which has a thicker consistency than regular milk, lending the sauce an extra level of richness. Worcestershire sauce brings a hint of umami, and grated Parmesan provides salty, nutty, cheesy goodness.
• Step 3. Top with breadcrumbs: A hefty sprinkle of breadcrumbs finishes the dish off and gives the casserole a fantastic level of textural contrast. However, if you don't have panko, you can use regular breadcrumbs or crushed Ritz crackers.

This recipe as written isn't vegan friendly, but some inventive commenters have found ways to adapt this decadent side dish into a plant-based treat. Commenter Ellen says that she "substituted almond milk and veggie oil margarine" for the evaporated milk and butter. Also, nutritional yeast can replace the Parmesan cheese, offering very similar flavors.

The Best Cabbage for Cabbage Casserole

In terms of its flavor and structure, green cabbage is the best choice for a baked cabbage casserole with a creamy sauce.

Green cabbage leaves tend to be thicker and more substantial than Napa cabbage leaves or Savoy cabbage leaves, so they won't be easily weighed down by heavier casserole ingredients. Also, green cabbage's taste is more neutral than that of sweet red cabbage, which allows it to blend more harmoniously with this recipe's flavors.

How To Serve Cabbage Casserole

This cabbage casserole effectively combines characteristics of mac & cheese, coleslaw, and potato gratin, so it's easy to swap out any of those popular side dishes for this comforting option. Cabbage casserole is great alongside smoked or grilled meats at a barbecue, or—as we mentioned—as a side for a rich cold-weather roast, like a turkey or a roast beef.

If you'd like to turn this casserole into an entree, you can add protein in the form of cooked ground meat or chickpeas.

How To Store Cabbage Casserole

The best container for storing cabbage casserole is an airtight Tupperware or another resealable (and, yes, airtight) glass or plastic vessel. When stored this way, a cabbage casserole should stay good if refrigerated for up to 3 days.

Editorial contributions by Taylor Tobin.