Name: Cheesy Cabbage Casserole: The Ultimate Comfort Food Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 70 min
Yield: 6-8 servings
Ingredients: 1 large head of cabbage, about 2-3 pounds; 1 medium yellow onion, chopped; 4 tablespoons butter, divided; 4 tablespoons all-purpose flour; 3 cups milk (whole or 2% work best); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided; 4 ounces cream cheese, softened; 1/2 cup sour cream; 1/2 cup bread crumbs (plain or panko); 2 tablespoons melted butter (for topping); Optional: 1/4 cup chopped fresh parsley, for garnish

Cheesy Cabbage Casserole: Prepare to be amazed! I know what you're thinking: cabbage? Casserole? But trust me, this isn't your grandma's bland boiled cabbage. This recipe transforms humble cabbage into a creamy, cheesy, and utterly irresistible comfort food masterpiece that will have even the most ardent cabbage skeptics begging for seconds.

Casseroles, in general, have a long and storied history as a way to stretch ingredients and feed families affordably. They represent resourcefulness and home-style cooking at its finest. While the exact origins of combining cabbage and cheese in a baked dish are a bit murky, the concept aligns perfectly with this tradition of making the most of simple ingredients. Think of it as a delicious, deconstructed cabbage roll, without all the fuss!

What makes this Cheesy Cabbage Casserole so special? It's the perfect balance of textures and flavors. The tender, slightly sweet cabbage is enveloped in a rich, creamy cheese sauce, creating a symphony of comfort in every bite. It's incredibly easy to prepare, making it a weeknight dinner winner, and it's also surprisingly versatile. You can customize it with different cheeses, add some cooked sausage or bacon for extra flavor, or even toss in some leftover vegetables. But no matter how you make it, one thing is certain: this casserole is guaranteed to become a new family favorite.

Ingredients:

1 large head of cabbage, about 2-3 pounds
1 medium yellow onion, chopped
4 tablespoons butter, divided
4 tablespoons all-purpose flour
3 cups milk (whole or 2% work best)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg (optional, but adds a lovely warmth)
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup bread crumbs (plain or panko)
2 tablespoons melted butter (for topping)
Optional: 1/4 cup chopped fresh parsley, for garnish

Preparing the Cabbage:

First things first, we need to get that cabbage ready! Don't worry, it's easier than you think. I promise!

Prepare the Cabbage: Remove any outer leaves that are wilted or damaged. Cut the cabbage into quarters through the core. This makes it easier to handle.
Shred the Cabbage: Using a sharp knife, thinly slice each quarter of the cabbage. You can also use a mandoline slicer if you have one, but be careful! Aim for slices that are about 1/4 inch thick. Don't worry about being perfect; a little variation is fine.
Cook the Cabbage: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. This step is important because it mellows out the onion's flavor and prevents it from being too overpowering in the casserole.
Add the Cabbage: Add the shredded cabbage to the pot with the onions. Stir well to combine. Season with a pinch of salt and pepper.
Steam the Cabbage: Cover the pot and cook, stirring occasionally, until the cabbage is tender-crisp, about 10-15 minutes. You want the cabbage to be cooked through but still have a little bit of bite to it. If the cabbage starts to stick to the bottom of the pot, add a tablespoon or two of water.
Drain the Cabbage: Once the cabbage is cooked, drain it in a colander to remove any excess moisture. This is crucial because you don't want a watery casserole. Press down gently on the cabbage to remove as much liquid as possible. Set aside.

Making the Cheese Sauce:

Now for the star of the show: the cheesy, creamy sauce! This is where the magic happens, and it's surprisingly simple to make.

Melt the Butter: In the same pot (wipe it out first!), melt the remaining 2 tablespoons of butter over medium heat.
Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which is the base for our cheese sauce. Cooking the flour removes the raw flour taste.
Add the Milk: Gradually whisk in the milk, a little at a time, making sure to whisk out any lumps. Continue whisking until the sauce is smooth and thickened. This should take about 5-7 minutes. Be patient and don't rush this step!
Season the Sauce: Stir in the salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed.
Add the Cheese: Reduce the heat to low. Add 1 1/2 cups of the shredded cheddar cheese and the softened cream cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
Stir in Sour Cream: Remove the pot from the heat and stir in the sour cream. This adds a lovely tang and richness to the sauce.

Assembling the Casserole:

Time to put it all together! This is the easiest part, I promise.

Combine Cabbage and Sauce: Add the drained cabbage to the cheese sauce and stir gently to combine. Make sure the cabbage is evenly coated in the sauce.
Pour into Baking Dish: Pour the cabbage mixture into a greased 9x13 inch baking dish. You can use cooking spray or butter to grease the dish.
Prepare the Topping: In a small bowl, combine the bread crumbs and melted butter. Toss to coat.
Add the Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the cabbage mixture. Then, sprinkle the bread crumb mixture over the cheese.

Baking the Casserole:

Almost there! Just a little bit of baking, and you'll be enjoying this cheesy goodness.

Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Broil (Optional): For a more golden-brown topping, you can broil the casserole for the last 1-2 minutes, but watch it carefully to prevent burning.
Rest: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.
Garnish (Optional): Garnish with chopped fresh parsley, if desired.

Tips and Variations:

Want to customize this recipe? Here are a few ideas:

Add Meat: For a heartier casserole, add cooked and crumbled bacon, sausage, or ham to the cabbage mixture. About 1 cup of cooked meat is a good amount.
Spice it Up: Add a pinch of red pepper flakes to the cheese sauce for a little heat.
Different Cheese: Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack.
Vegetarian Option: Add other vegetables, such as sliced mushrooms, bell peppers, or zucchini, to the cabbage mixture.
Gluten-Free: Use gluten-free flour and bread crumbs to make this casserole gluten-free.
Make Ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking from cold.

Serving Suggestions:

This cheesy cabbage casserole is delicious on its own, but it also pairs well with:

Roasted chicken or pork
Grilled steak
A simple green salad
Mashed potatoes

Storage Instructions:

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Conclusion:

This Cheesy Cabbage Casserole isn't just another side dish; it's a comforting, flavorful experience that will have everyone asking for seconds. The creamy, cheesy sauce perfectly complements the slightly sweet cabbage, creating a symphony of flavors that's both satisfying and surprisingly light. Trust me, even if you're not the biggest cabbage fan, this recipe has the power to convert you! It’s a must-try because it's incredibly easy to make, uses readily available ingredients, and delivers a huge payoff in terms of taste and texture. It's the kind of dish that becomes a family favorite, passed down through generations. But the best part? It's incredibly versatile! While it's fantastic as is, there are so many ways to customize it to your liking. For a heartier meal, consider adding cooked sausage, ground beef, or even shredded chicken. A sprinkle of crispy bacon bits on top adds a smoky, savory crunch that takes it to the next level. If you're looking for a vegetarian option, try incorporating other vegetables like diced carrots, bell peppers, or mushrooms. They'll add extra nutrients and a delightful textural contrast. Serving suggestions are endless! This casserole is a perfect accompaniment to roasted chicken, grilled steak, or even a simple pork chop. It also works beautifully as a standalone vegetarian main course. For a lighter meal, serve it with a side salad and some crusty bread for dipping. And don't forget the leftovers! They're just as delicious the next day, making it a great option for meal prepping. You can even repurpose the leftovers into cheesy cabbage melts on toasted bread – a quick and easy lunch option. I've personally made this Cheesy Cabbage Casserole countless times, and it's always a hit. I've experimented with different cheeses (sharp cheddar, Gruyere, and even a little bit of pepper jack for a kick!), and each variation has been delicious in its own way. The key is to not be afraid to experiment and find what works best for your taste buds.

Ready to give it a try?

I truly believe that this recipe will become a staple in your kitchen. It's the perfect dish for busy weeknights, potlucks, or any occasion where you need a comforting and crowd-pleasing meal. So, gather your ingredients, preheat your oven, and get ready to experience the magic of cheesy cabbage!

Don't be shy!

Once you've made this Cheesy Cabbage Casserole, I'd love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below! I'm always looking for new ideas and inspiration, and I know that your feedback will be invaluable to other readers. Let's create a community of cabbage casserole enthusiasts! I can't wait to see what you create! Happy cooking!