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Cabbage Casserole
This easy cabbage casserole recipe is the perfect holiday side! Tender cabbage baked with a rich, creamy sauce and crispy topping, it's delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 -10 servings
Calories: 241 kcal
Course:
Side Dish , Dinner
Cuisine:
American
Ingredients
For the Cabbage Casserole:
- 1 small head green cabbage
- 1 stick unsalted butter
- 1 medium yellow onion thinly sliced (about 1½ cups)
- 2 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 garlic cloves minced (about 1 tablespoon)
- Pinch ground nutmeg optional
- ¼ cup all-purpose flour
- ½ cup dry white wine or additional broth
- 1 cup mushroom broth or low-sodium chicken broth
- 1 cup whole milk
For the Topping:
- 2 tablespoons unsalted butter
- 1 cup Panko bread crumbs
- ½ teaspoon kosher salt
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Grease a 9x13-inch baking dish with nonstick spray.
- Thinly slice the cabbage: Peel off and discard tough outer leaves. Stand the cabbage up on its stem, then carefully slice in half form top to bottom. Place one half on the cutting board flat side up and use the point of your knife to remove the core of the cabbage. Flip the cabbage over so it’s flat side down and very thinly slice the cabbage into strips. Repeat with the second half.
- Melt the butter in a large skillet over medium heat. Add the cabbage, onions, salt, and pepper and cook, stirring regularly, until softened, about 10 minutes. Add the garlic and nutmeg and cook for 1 minute, until fragrant.
- Sprinkle the flour over the cabbage mixture and cook, stirring, until toasty golden, and dry, about 1 minute.
- While stirring, slowly pour in the wine, then the broth, breaking up any clumps of flour and scraping browned bits off the bottom of the pan.
- Increase the heat to a simmer. Let simmer 1 minute, then turn off the heat. Stir in the milk. Carefully taste and add more salt and pepper as desired.
- Transfer the cabbage mixture to the prepared baking dish.
- Make the topping: In a small bowl, melt the butter. Stir in the panko and salt. Sprinkle the topping over the casserole.
- Bake for 20 to 25 minutes, until the top is golden-brown. Let cool for at least 5 minutes before serving.
Cup of Yum
Notes
- TO STORE: Store leftover cabbage casserole in an airtight container in the refrigerator for up to 3 days. (Do not freeze leftovers; they won't thaw and reheat well.)
- TO REHEAT: Reheat smaller portions in the microwave or reheat the entire casserole dish in the oven at 350ºF until warmed through.
- TO STORE: Store leftover cabbage casserole in an airtight container in the refrigerator for up to 3 days. (Do not freeze leftovers; they won't thaw and reheat well.)
- TO REHEAT: Reheat smaller portions in the microwave or reheat the entire casserole dish in the oven at 350ºF until warmed through.
- TO MAKE AHEAD: Assemble up until the point of adding the topping, then bake the next day.
Nutrition Information
Serving
1(of 8)
Calories
241kcal
(12%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Potassium
324mg
(9%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
599IU
(12%)
Vitamin C
43mg
(48%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 241
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 241kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Potassium | 324mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 43mg | 48% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.