Cabbage Casserole Recipe
This creamy Cabbage Casserole recipe is a delightful combination of flavors and textures. The subtle sweetness of buttery tender cabbage pairs perfectly with the kick of Dijon mustard in the creamy sauce, all topped off with crispy French-fried onions! Perfect on the side with Cajun Chicken Drumsticks or Parmesan Herb Lamb Chops!
Why This Recipe is a Keeper!
This Cabbage Casserole transforms the humble, budget-friendly vegetable into a creamy, savory delight, proving that simple ingredients create satisfying comfort food.
Green cabbage is braised in a buttery, brothy combination until tender and subtly sweet, then combined with a creamy mustard-infused sauce. Crispy fried onions crown the top, providing a crunchy contrast to the tender, creamy cabbage below.
This cabbage casserole is nostalgic, cozy, and perfect for family or holiday gatherings that remind you of home. It pairs perfectly with roast chicken, roast turkey, meatloaf, and short ribs.
This Cabbage Casserole recipe is:
- Easy! Cook the cabbage, make the creamy sauce, top with purchased French-fried onions, and bake!
- Make ahead! This cabbage casserole can be assembled to the point of baking up to two days ahead of time and refrigerated.
- Versatile! This creamed cabbage recipe is a blank canvas for delicious add-ins like bacon, ham, sausage, or potatoes. You can skip the topping and baking as a casserole and serve it immediately as a decadent, creamed cabbage side dish!
How to Make a Cabbage Casserole Recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this creamed Cabbage Casserole recipe, as well as instructions for preparing the ingredients. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Cabbage: This Cabbage Casserole recipe uses regular green cabbage, but Savoy or Napa cabbage also works. You’ll need half of an average head or about six cups.
- Shallots: Shallots, a staple in French cuisine, belong to the onion family. They grow in clusters or heads, much like garlic but with fewer cloves. Their flavor is often described as a mild blend of onion and garlic. Use approximately one cup of finely diced yellow onion instead of shallots if you prefer.
- Chicken Broth: You can also use chicken stock or vegetable broth.
- Dijon Mustard: Grey Poupon is a reliable brand that is widely available in every supermarket. Maille is also good.
- Worcestershire Sauce: If any of your guests or family members have a fish allergy, use vegan Worcestershire sauce.
- Half-and-Half: Half-and-half is half whole milk and half heavy cream, providing the perfect creaminess level.
- French-Fried Onions: You can also use crushed buttery crackers such as Ritz.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees.
- Spray an 8 x 8, 11 x 7, or another similar-sized baking dish with cooking spray. Set aside.
- Heat 2 tablespoons butter in a nonstick skillet or saute pan over medium heat.
- Add the shallot and cook until softened, approximately 2 minutes.
- Add the cabbage, stir to coat with the butter, then add the chicken broth.
- Bring to a boil, reduce heat to low, and simmer covered until the cabbage softens, approximately 20 minutes.
- Transfer to a bowl.
- Heat the remaining 2 tablespoons of butter in the skillet or saute pan over medium heat.
- Whisk in the flour and cook until it bubbles but doesn’t brown–approximately 1 minute.
- Add the half-and-half, simmer, and cook until the sauce thickens, approximately 2 to 3 minutes.
- Add the Dijon mustard and Worcestershire.
- Transfer the cabbage back to the skillet and stir to coat with the sauce. (NOTE: The sauce will thicken quickly because the cabbage has cooled.)
- Season with salt and black pepper to taste.
- Transfer to the prepared baking dish.
- Top with the French-fried onions.
- Cover with aluminum foil and place in the oven.
- Bake for 25 to 30 minutes or until heated through.
- Remove the foil and bake for another 2-3 minutes.
- Serve immediately.
- That’s it!! Dig in!
Chef Tips and Tricks:
- To chop the cabbage quickly, cut the half head of cabbage into four quarters, then slice across the layers.
- This creamed cabbage casserole is very versatile! Add bacon, ham, sausage such as Andouille or kielbasa, potatoes or rice. You can skip the topping and baking as a casserole and serve it immediately as a decadent, creamed cabbage side dish.
Frequently Asked Questions:
While you can, I highly recommend using green cabbage, Savoy, or Napa cabbage in this cabbage casserole recipe for better visual appeal. Red cabbage, much like beets, tends to bleed.
This cabbage casserole is great to make ahead of time! Get it assembled and refrigerate for up to two days. When ready to bake, let it sit at room temperature for approximately a half hour to take some of the chill off before placing it in a hot oven. Another option is to put it in a cold oven, then turn it on to preheat so the dish warms slowly.
Storage:
- Store leftovers of this creamed cabbage recipe in the refrigerator and enjoy within five days.
Serve with:
- Italian Meatloaf
- Turkey Apple Meatloaf with Balsamic Ketchup Glaze
- Boneless Beef Short Rib Recipe (Mississippi-Style)
- Pistachio Crusted Fish with Lemon Dill Aioli
- Traditional Hungarian Goulash Soup Recipe
More great cabbage recipes you’ll love!
- Stewed Cabbage Recipe
- Baked Cabbage with Garlic and Parmesan
- Fried Cabbage
- Cider Vinegar Braised Cabbage Wedges
- Roasted Red Cabbage Steaks Recipe
Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.
Cabbage Casserole Recipe
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Ingredients
- Cooking spray
- 4 tablespoons butter - preferably unsalted, divided
- 1 large shallot - or half a small onion, chopped
- 1/2 head green cabbage - chopped (approximately 6 cups)
- 3/4 cup chicken broth - or vegetable broth
- 3 cloves garlic - minced
- 2 tablespoons all-purpose flour
- 1 3/4 cups half-and-half
- 1 tablespoon Dijon mustard - or more to taste
- 2 teaspoons Worcestershire sauce - or more to taste
- 2 tablespoons chopped fresh chives
- 1/2 cup canned French fried onions
- Salt and freshly ground black pepper - to taste
Instructions
- Preheat oven to 350 degrees. Spray an 8 x 8 or another similar-sized baking dish with cooking spray. Set aside.
- Heat 2 tablespoons butter in a nonstick skillet or saute pan over medium heat. Add the shallot and cook until softened, approximately 2 minutes.
- Add the cabbage, stir to coat with the butter, then add the chicken broth. Bring to a boil, reduce heat to low, and simmer covered until the cabbage softens, approximately 20 minutes. Transfer to a bowl.
- Heat the remaining 2 tablespoons of butter in the skillet or saute pan over medium heat. Whisk in the flour and cook until it bubbles but doesn't brown, approximately 1 minute.
- Add the half-and-half, bring to a simmer, and cook until the sauce thickens, approximately 2-3 minutes.
- Add the Dijon mustard and Worcestershire.
- Transfer the cabbage back to the skillet and stir to coat with the sauce. Season with salt and black pepper to taste. (NOTE: The sauce will thicken quickly because the cabbage has cooled.)
- Transfer to the prepared baking dish. Top with the French fried onions.
- Cover with aluminum foil and place in the oven. Bake for 25-30 minutes or until heated through. Remove the foil and bake for another 2-3 minutes. Serve immediately.
Recipe Notes
- Use approximately one cup of finely diced yellow onion instead of shallots.
- Can also use crushed buttery crackers such as Ritz for the topping.
- To chop the cabbage quickly, cut the half head of cabbage into four quarters, then slice across the layers.
- Add bacon, ham, sausage such as Andouille or kielbasa, potatoes or rice. You can skip the topping and baking as a casserole and serve it immediately as a side dish.
- Assemble and refrigerate for up to two days.
- When ready to bake, let it sit at room temperature for approximately a half hour to take some of the chill off before placing it in a hot oven.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This is delicious! I am gluten-free so used GF panko on top instead of onions. The dijon adds delicious flavor to the sauce!
Hi, Jeanne, Thanks so very much and happy you love this recipe! Appreciate your taking the time to come back and comment and rate.