Award-Winning Cabbage Casserole
Award-Winning Cabbage Casserole
Ingredients
For the Cabbage Casserole
- 1 head green cabbage, about 2 pounds, cored and thinly sliced
- 2 tablespoons butter
- 1 yellow onion, medium, finely chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup, 10.5 ounces
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 cups cheddar cheese, shredded, divided
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1/2 cup bread crumbs, plain or panko
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a boil. Add the thinly sliced cabbage and blanch for 3-5 minutes, or until tender-crisp. Drain well and set aside.
⏱️ 10 min
- 3
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 min
- 4
Stir in the cream of mushroom soup, sour cream, and milk until well combined and smooth. Remove from heat. Stir in 1 cup of the shredded cheddar cheese, Parmesan cheese, salt, pepper, and paprika.
⏱️ 5 min
- 5
Add the blanched cabbage to the cheese sauce and gently toss until all the cabbage is evenly coated.
⏱️ 3 min
- 6
Pour the cabbage mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, followed by the bread crumbs.
⏱️ 2 min
- 7
Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Award-Winning Cabbage Casserole
For the Cabbage Casserole
- 1 head green cabbage, about 2 pounds, cored and thinly sliced
- 2 tablespoons butter
- 1 yellow onion, medium, finely chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup, 10.5 ounces
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 cups cheddar cheese, shredded, divided
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1/2 cup bread crumbs, plain or panko
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a boil. Add the thinly sliced cabbage and blanch for 3-5 minutes, or until tender-crisp. Drain well and set aside.
⏱️ 10 min - 3
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 min - 4
Stir in the cream of mushroom soup, sour cream, and milk until well combined and smooth. Remove from heat. Stir in 1 cup of the shredded cheddar cheese, Parmesan cheese, salt, pepper, and paprika.
⏱️ 5 min - 5
Add the blanched cabbage to the cheese sauce and gently toss until all the cabbage is evenly coated.
⏱️ 3 min - 6
Pour the cabbage mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, followed by the bread crumbs.
⏱️ 2 min - 7
Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving.
⏱️ 30 min•🌡️ 375