Cabbage casserole is one of those comforting, homey dishes that remind you of family dinners and cozy nights. This recipe highlights tender cabbage and sweet Vidalia onions, combined with a creamy, savory sauce made from condensed soup and mayonnaise. The dish is then baked to perfection with a buttery top that browns beautifully, giving a delightful contrast of creamy and crisp textures.
This casserole is budget-friendly, easy to prepare, and versatile enough to serve as a side dish or a light main course. Whether you’re cooking for your family or bringing a dish to a potluck, this cabbage casserole is sure to please.
Ingredients and Notes
1 small head green cabbage (about 1.5 to 2 pounds): Choose a fresh, firm cabbage with tightly packed leaves. Rinse and drain well to remove any dirt or grit.
1 medium Vidalia onion, chopped: Vidalia onions are sweet and mellow, which complements the cabbage perfectly. If you don’t have Vidalia, a yellow or white onion will also work.
8 tablespoons unsalted butter, divided: Butter adds richness and helps sauté the veggies. Using unsalted butter lets you control the salt level better.
Salt and freshly ground black pepper: Season to taste throughout the cooking process.
1 (10-ounce) can condensed cream of chicken soup or cream of mushroom soup: Both work well, but cream of mushroom soup makes a great vegetarian option.
1/3 cup mayonnaise: Adds creaminess and tanginess to the sauce.
Topping:
3 tablespoons melted butter: This will be brushed over the casserole to create a golden, flavorful crust.
Detailed Instructions
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). This moderate temperature allows the casserole to heat through evenly and develop a nice crust without drying out.
Step 2: Prepare the Cabbage
Remove any wilted or damaged outer leaves from the cabbage. Cut the cabbage into quarters, then slice off the tough core from each quarter. Chop the cabbage into roughly 1-inch pieces or bite-sized chunks. Rinse the cabbage well under cold water, then drain thoroughly. Excess water can make the casserole soggy, so give it a good shake or spin in a salad spinner.
Step 3: Sauté the Onion and Cabbage
In a large skillet or sauté pan, melt 4 tablespoons of butter over medium heat. Add the chopped Vidalia onion and cook for about 5 minutes, stirring frequently, until the onions become translucent and fragrant.
Add the chopped cabbage to the skillet. Season with about ½ teaspoon salt and ¼ teaspoon freshly ground black pepper (adjust later to taste). Stir well, and cook for 8-10 minutes, stirring occasionally, until the cabbage softens but still retains some bite and color. Avoid overcooking here because the casserole will continue cooking in the oven.
Step 4: Make the Creamy Sauce
In a medium bowl, combine the can of condensed soup with 1/3 cup mayonnaise. Stir until smooth and fully blended. This mixture forms the creamy, flavorful base of your casserole.
Step 5: Combine Cabbage with Sauce
Pour the creamy sauce into the skillet with the sautéed cabbage and onions. Mix thoroughly to coat all the veggies evenly. Taste the mixture and adjust the seasoning with additional salt and pepper if necessary.
Step 6: Transfer to Baking Dish and Add Topping
Grease a 9×13-inch baking dish with butter or non-stick spray. Transfer the cabbage mixture into the dish and spread it out evenly.
Melt the remaining 4 tablespoons butter (or 3 tablespoons if you want to save some for the topping) and drizzle or brush it generously over the top of the casserole. This will help create a golden, buttery crust as it bakes.
Step 7: Bake the Casserole
Place the baking dish in the preheated oven. Bake uncovered for 25-30 minutes. The casserole should be bubbly around the edges and have a lightly browned top. If you want a crispier crust, you can broil it for 1-2 minutes at the end—just watch it carefully so it doesn’t burn.
Step 8: Let it Rest and Serve
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This helps the casserole set and makes it easier to scoop out.
Additional Tips and Variations
Add crunch: For some texture contrast, sprinkle breadcrumbs or crushed crackers mixed with a bit of melted butter over the top before baking.
Add protein: Stir in cooked crumbled bacon, diced ham, or cooked sausage to make this casserole more filling.
Vegetarian option: Use cream of mushroom soup instead of cream of chicken, and skip any added meat.
Add herbs and spices: A pinch of garlic powder, smoked paprika, or thyme can deepen the flavor. Fresh parsley or chives sprinkled on top just before serving add freshness.
Make it cheesy: Stir ½ to 1 cup shredded cheddar or mozzarella into the mixture before baking or sprinkle on top for a melty finish.
This cabbage casserole is a cozy, delicious way to enjoy humble ingredients with big flavor. Whether you serve it alongside roasted meats or as a comforting vegetarian entrée, it’s sure to become a staple in your recipe collection.
