Cheesy Cabbage Casserole
I never thought cabbage could be this comforting until I made this Cheesy Cabbage Casserole. Honestly, this dish came about one evening when I needed to use up half a head of cabbage and whatever cheese I had in the fridge. It was one of those spontaneous kitchen moments that turned out so cozy, so melty, and just downright irresistible that I had to make it again the next day—this time with intention. The creamy richness of cheese mingled with tender cabbage creates something that feels indulgent but familiar.
The beauty of this casserole is how humble it is. It doesn’t try to impress with fancy ingredients or intricate steps, but when you pull it out of the oven and the top is golden brown and bubbly, it’s hard not to admire it. I’ve served it as a main dish with a side salad, and as a side for roasted meats, and in both cases, it held its own like a champ. It’s one of those recipes that make you sigh with satisfaction at the first bite.
Over time, this cheesy cabbage casserole has earned its spot as a regular comfort food in my home. My family requests it on cold evenings, and I often sneak in extra vegetables or swap cheeses depending on what’s available. The flexibility is a dream, and it always ends up being the kind of meal that gets scooped up with seconds and thirds. If you’re a fan of cozy casseroles like funeral potatoes or veggie bakes like giant zucchini parmesan, then this dish will absolutely be your next go-to.
Why You’ll Love This Cheesy Cabbage Casserole
This recipe is a celebration of simple, nourishing ingredients that come together to create something unexpectedly delightful. The cabbage becomes tender and slightly sweet during baking, a perfect contrast to the creamy, salty goodness of melted cheese. Whether you’re feeding a crowd, trying to get kids to eat more vegetables, or just craving a warm, hearty dish, this casserole checks all the boxes.
It’s quick to prep, easy to bake, and reheats beautifully. Plus, it uses budget-friendly ingredients that are likely already in your kitchen. From busy weeknights to potluck dinners, it fits seamlessly into all kinds of meal plans. One dish, minimal cleanup, maximum comfort—what more could we want?
How to Make Cheesy Cabbage Casserole
Step 1: Prep the Cabbage
Start by removing the outer leaves of the cabbage and slicing it into thin strips. I prefer using green cabbage, but savoy also works well. Boil or steam the cabbage for about 5 minutes just to soften it up. Drain well and set aside. This helps it bake faster and reduces excess moisture in the casserole.
Step 2: Create the Cheese Sauce
In a medium saucepan, melt butter over medium heat. Add some finely chopped onion and cook until translucent. Then sprinkle in flour, stirring to create a roux. Slowly pour in milk, whisking constantly to avoid lumps. As the mixture thickens, stir in shredded cheese (cheddar is my go-to, but feel free to blend in mozzarella or Monterey Jack). Season with salt, pepper, and a touch of garlic powder.
Step 3: Assemble the Casserole
Preheat your oven to 375°F (190°C). Grease a baking dish and spread half the cabbage in an even layer. Pour half the cheese sauce over the cabbage, then repeat with the remaining cabbage and sauce. Top with extra shredded cheese and a sprinkle of herbs like thyme or parsley.
Step 4: Bake to Perfection
Cover with foil and bake for 20 minutes. Then remove the foil and bake an additional 15-20 minutes, or until the top is bubbly and golden brown. Let it rest for a few minutes before serving.
Recipe Variations and Possible Substitutions
One of the best things about this recipe is how easy it is to adapt. If you’re looking to make it even heartier, add some cooked bacon, sausage, or ground beef into the layers. You can also mix in cooked rice or small pasta to bulk it up into a full meal.
For a lower-dairy version, try using a dairy-free milk and cheese alternative—it still comes out creamy and satisfying. Don’t have flour for the roux? Cornstarch works in a pinch. And if cabbage isn’t your favorite, this dish is also wonderful with a mix of cabbage and spinach or kale. Just make sure to soften leafy greens before layering them in.
Spice lovers might enjoy adding a bit of cayenne or red pepper flakes to the sauce. And for a crunchy topping, try sprinkling breadcrumbs mixed with a bit of melted butter on top before the final bake.
Serving and Pairing Suggestions
Cheesy Cabbage Casserole is incredibly versatile and can shine in various settings. I love serving it as a standalone vegetarian main dish alongside a fresh green salad with a zesty vinaigrette. The contrast between the crisp, acidic salad and the warm, creamy casserole is divine. When I make it as a side, it pairs beautifully with roasted chicken, grilled sausages, or a juicy pork chop. It even works next to a simple fried egg for a cozy brunch idea.
If you’re planning a dinner party or holiday meal, this casserole adds a comforting, homestyle element that complements more robust main dishes. You can also get creative with toppings—a dollop of sour cream or a dash of hot sauce can add an extra punch of flavor.
Storage and Reheating Tips
Leftovers of this casserole are a dream. Once cooled, store them in an airtight container in the fridge for up to 4 days. To reheat, you can pop individual portions in the microwave for about 1-2 minutes or reheat the whole dish in a 350°F oven for about 15 minutes, covered with foil to prevent drying out.
This dish also freezes well. I like to portion it into meal-sized containers and freeze for up to 2 months. Just thaw overnight in the fridge and reheat as mentioned above. The texture might change slightly after freezing, but the flavors remain just as comforting.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble it up to a day in advance. Keep it covered in the fridge, and bake it when you’re ready. You might need to add 5 extra minutes to the baking time if it’s going in cold.
What cheese works best in this casserole?
Cheddar is classic and melts beautifully, but feel free to mix in mozzarella, Monterey Jack, or even a bit of Parmesan for depth. Just avoid overly aged cheeses that don’t melt well.
Is this dish gluten-free?
Not by default, but you can make it gluten-free by using a gluten-free flour blend or cornstarch for the roux.
How do I avoid a watery casserole?
Make sure to drain the cabbage well after steaming or boiling, and don’t skip pre-cooking it. Excess moisture can water down the sauce.
Can I add meat to make it a full meal?
Absolutely. Cooked ground beef, sausage, or shredded chicken can be layered into the casserole for a heartier version.
Related Recipe You’ll Like
If you loved this Cheesy Cabbage Casserole, there are a few more cozy, cheesy recipes from my kitchen you should try next. One of the closest cousins to this dish is the Funeral Potatoes recipe. It shares that comforting, creamy base with a crispy, golden topping—absolutely addictive. Another great option is my Chicken Cordon Bleu Casserole. It layers protein-rich chicken with creamy cheese and a bit of ham for a satisfying one-dish dinner.
For a veggie-forward main, the Giant Zucchini Parmesan is a brilliant way to use up summer produce while keeping things hearty. All of these dishes share a similar love for simple ingredients baked into warm, delicious meals the whole family will devour.
Save and Share This Recipe for Later
If this recipe made you drool (or you just know you need to try it soon), don’t forget to save it to your favorite board on Pinterest. A cozy casserole like this deserves a spot in your recipe collection, especially for chilly evenings or when you need something quick and crowd-pleasing.
Also, if you made this Cheesy Cabbage Casserole and loved it, share the love! Post it on Facebook, send it to a friend who loves comfort food, or drop a link in your family group chat. Trust me, this is the kind of dish that gets people talking.
Cheesy Cabbage Casserole
This Cheesy Cabbage Casserole is a heartwarming blend of tender cabbage layered with a rich, creamy cheese sauce and baked to bubbly, golden perfection. Perfect as a vegetarian main course or a decadent side, it's packed with savory, comforting flavor. Budget-friendly and simple to prepare, this casserole is ideal for weeknight dinners, holiday feasts, or potluck gatherings. Whether you're feeding a hungry family or looking to repurpose leftover cabbage, this recipe delivers maximum comfort with minimal effort. Keywords: cheesy cabbage casserole, baked cabbage recipe, comfort food, easy dinner, creamy cabbage bake.
Ingredients
- 1 medium head of green cabbage, thinly sliced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese (plus extra for topping)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional herbs for topping: thyme or parsley
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Boil or steam sliced cabbage for 5 minutes until slightly softened. Drain well.
- In a saucepan, melt butter and sauté the chopped onion until translucent.
- Stir in the flour to form a roux, cook for 1 minute.
- Gradually add milk, whisking constantly to prevent lumps. Cook until thickened.
- Stir in 2 cups of shredded cheese, garlic powder, salt, and pepper. Mix until smooth.
- Layer half of the cabbage in the baking dish, top with half the cheese sauce. Repeat.
- Sprinkle extra cheese and herbs on top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 15-20 minutes until top is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- You can use savoy cabbage or a mix of greens like kale and spinach.
- Add cooked sausage, bacon, or chicken for a protein boost.
- Substitute cornstarch for flour to make it gluten-free.
- For a dairy-free version, use plant-based butter, milk, and cheese.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
