Cabbage Casserole Recipe

Creamed Cabbage Casserole in white oval baking dish with ornate serving spoon.

5 from 1 vote

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!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dishes - Vegetables

Cuisine: American

Diet: Diabetic, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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.

Notes

SUBSTITUTIONS:

Use approximately one cup of finely diced yellow onion instead of shallots.
Can also use crushed buttery crackers such as Ritz for the topping.

TIP:

To chop the cabbage quickly, cut the half head of cabbage into four quarters, then slice across the layers.

VARIATIONS:

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.

MAKE AHEAD:

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