Description
This Cheesy Cabbage Casserole is a comforting and flavorful baked dish featuring tender cabbage cooked with onions and garlic, combined with a creamy sauce and melted cheeses, topped with buttery Ritz cracker crumbs for a delightful crunch. Perfect as a hearty side or a vegetarian main, it’s an easy-to-make casserole that brings a cheesy twist to cabbage.
Ingredients
Scale
Main Ingredients
- 2–3 Tbsp olive oil
- 1 medium head green cabbage (about 3–4 lbs) cored and chopped
- 1 medium onion diced
- 4 cloves garlic minced
- 1 10 3/4 oz can cream of celery soup
- 1 cup half and half or whole milk
- 1/2 cup butter melted
- 1 1/2 tsp garlic salt (adjust to taste)
- 1 tsp lemon pepper or black pepper
- 1/4 tsp dried thyme or Italian seasoning
- 3 cups shredded colby jack cheese or sharp cheddar cheese, divided use
- 1/4 cup grated Parmesan cheese
Topping
- 1 1/2 cup crushed Ritz crackers
- 2 Tbsp butter melted
- Fresh parsley for garnishing (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F. Lightly spray a 13×9-inch casserole dish with nonstick cooking spray to prepare it for baking.
- Sauté Vegetables: In a large skillet, heat olive oil over medium-high heat. Add the chopped cabbage and diced onion. Lower the heat to medium, cover partially with a lid, and cook for 15 minutes until the cabbage is fork-tender, stirring occasionally. Remove the lid, add minced garlic, and cook for an additional 1-2 minutes until fragrant. Remove from heat and transfer the mixture to a large mixing bowl.
- Prepare Sauce: In a separate bowl, whisk together the can of cream of celery soup, half and half (or whole milk), and melted butter. Season the mixture with garlic salt, lemon or black pepper, and dried thyme or Italian seasoning. Stir well to combine all flavors.
- Mix Casserole Filling: Add 2 cups of the shredded cheese and the grated Parmesan cheese to the cabbage mixture. Pour the prepared soup sauce over it and mix everything thoroughly. Then, pour the combined casserole mixture into the prepared baking dish.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the cabbage mixture in the baking dish.
- Prepare and Add Cracker Topping: In a small bowl, toss the crushed Ritz crackers with 2 tablespoons of melted butter until evenly coated. Sprinkle this buttery cracker topping evenly over the shredded cheese layer.
- Bake Casserole: Bake the casserole in the preheated oven for 40-45 minutes or until the casserole is bubbly and the cabbage is tender when pierced with a knife.
- Rest and Serve: Remove the casserole from the oven and let it stand on the counter for 5 minutes. Garnish with fresh parsley if desired before serving.
Notes
- For a lighter version, substitute half and half with milk or a low-fat alternative.
- You can replace the cream of celery soup with cream of mushroom or cream of chicken soup for a different flavor profile.
- Adjust garlic salt and pepper seasoning to your preference for more or less intensity.
- Use gluten-free crackers if you require a gluten-free option.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Fresh parsley garnish is optional but adds a fresh, vibrant touch to the presentation.
