Cabbage casserole is one of those old-fashioned Southern recipes that always hits the spot. It’s warm, creamy, and SO easy to throw together. In less than an hour, I’ve got a delicious side made from simple ingredients that’s perfect for busy weeknights, holiday dinners, or potlucks! You’ll notice I left out eggs in this casserole (who can afford eggs these days?!) and really played up the natural texture of the cabbage, truly making it the star of the show.
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Easy Recipe for Cabbage Casserole
I’m a texture person. Anything mushy without any variation in texture just generally isn’t my thing. So, naturally, I love cabbage any way you prepare it; it’s amazing raw (in fact, it’s my veggie of choice for dipping in my white bean hummus!), it’s incredible cooked down (like in colcannon), and I LOVE it baked like it is here in this super easy, ultra-affordable cabbage casserole. The cabbage becomes tender with a slight bite, the buttery Ritz cracker topping adds crunch, and the rich cream sauce ties it all together with melty sharp cheddar for that extra cozy touch.
Cabbage Casserole Recipe
This easy Cabbage Casserole recipe is a easy and delicious side that comes together in under an hour with simple ingredients. Perfect for any occasion!
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- 1 small head cabbage, chopped into bite-size pieces* ($3.03)
- 1 large yellow onion, diced (about 1.5 cups) ($1.40)
- 8 oz block sharp cheddar, grated (reserve 1/4 cup to sprinkle on top!) ($2.24)
- 2 Tbsp fresh parsley, minced ($0.13)
- 1 stick salted butter (½ a cup) ($0.99)
- ¼ cup heavy cream ($0.35)
- 1 cup vegetable broth** ($0.09)
- 2 tsp garlic powder ($0.10)
- 1 tsp onion powder ($0.05)
- 1 ½ tsp salt ($0.02)
- ½ tsp freshly cracked black pepper ($0.11)
- 1 tsp crushed red pepper flakes ($0.10)
- 2 sleeves of Ritz crackers, crushed (about ½ a cup) ($0.86)
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Preheat your oven to 350°F. Chop the cabbage into bite-sized pieces, removing the stem and inner core.
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Dice the onion and shred the cheddar cheese.
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Add the cabbage, diced onion, fresh parsley, and all but ¼ cup shredded cheese in a greased 9×13” casserole dish.
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Gently toss them together to combine.
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Melt the butter over medium heat, whisking in the heavy cream, vegetable broth, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Simmer on low heat, whisking often, until foamy and cooked down by about 1/4.
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Pour the seasoned cream mixture over the top of the vegetables in the casserole dish.
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Top with the crushed Ritz crackers and remaining cheddar cheese.
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Bake in the preheated oven at 350°F for 45 min.
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**We use Better Than Bouillon to make our broths at Budget Bytes to keep ingredient costs low.
Serving: 1servingCalories: 220kcalCarbohydrates: 11gProtein: 6gFat: 18gSodium: 632mgFiber: 2g
Read our full nutrition disclaimer here.
how to make Cabbage Casserole step-by-step photos
Preheat your oven to 350°F and gather all of the ingredients.
Prep your ingredients: Chop one small head of cabbage (about 2 lbs.) into bite-sized pieces. Be sure to remove the tough stem and inner core.
Dice one large yellow onion into small pieces and shred an 8 oz block of sharp cheddar cheese.
Assemble the filling: Place the chopped cabbage, diced onion, 2 Tbsp minced fresh parsley, and all but 1/4 cup of the shredded cheese (set aside the reserved 1/4 cup shredded cheese for now) into a 9×13” casserole dish.
Toss everything together gently until well combined.
Make the creamy sauce: Over medium heat, melt 1 stick salted butter and whisk in the ¼ cup heavy cream, 1 cup vegetable broth, 2 tsp garlic powder, 1 tsp onion powder, 1 ½ tsp salt, ½ tsp black pepper, and 1 tsp crushed red pepper flakes. Reduce the heat to low and simmer, whisking often, until the mixture looks foamy and cooks down by about 1/4.
Make the casserole: Pour the seasoned cream and broth mixture over the veggies in your casserole dish.
Top with ½ cup crushed Ritz crackers, sprinkling them evenly over top.
Then, finish your homemade cabbage casserole off with the reserved 1/4 cup of shredded cheddar cheese.
Bake: Place the casserole dish into your preheated oven and bake at 350°F for 45 min. Serve and enjoy!
Just like my squash casserole recipe, this one can easily be prepped ahead to save you time on busy days. You can assemble the casserole (minus the Ritz cracker and shredded cheese topping), cover it, and store it in the fridge for up to 24 hours before baking. When you’re ready, let it come to room temperature while your oven preheats, top it with the crushed crackers and cheese, then bake as directed.
Serving Suggestions
I went with air fryer chicken drumsticks in the pictures here because they’re quick, crispy, and juicy—just the perfect match for this casserole. It also pairs wonderfully with grilled chicken breast or baked ham (especially for Easter!) Or, if you’re serving BBQ of any kind, this casserole makes the ideal creamy side to balance out all that smoky goodness!
Storage & Reheating
This creamy cabbage casserole makes great leftovers. Once cooled, store them in an airtight container for 3-4 days. You can also freeze this dish for up to 3 months, but do keep in mind cream-based sauces can separate once thawed. The cabbage and cracker crust will also become much softer. Reheat any leftovers in the microwave or in the oven at 350°F until heated through. Be sure to thaw any frozen cabbage casserole in the fridge overnight before reheating for the best results!
