Amish Cabbage Casserole Recipe
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large bowl, combine the cabbage, Cheddar cheese, onion, condensed soup, and melted butter until well mixed; the mixture will be dry. Place it into a large baking dish and spread the vegetables evenly. Top with bread crumbs and cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until bubbly and lightly browned, about 15 minutes more.
Nutrition
Notes
Why This Amish Cabbage Casserole Is Your Weeknight Secret Weapon
Ever come home on a Wednesday, the sky already dark at 5 PM, and just need dinner to be handled? I’m not going to lie, I’ve been there more times than I can count. This amish cabbage casserole is the exact recipe I pull out on those nights. It’s the kind of hearty, one-dish meal my grandma Evelyn would have pulled from her garage freezer, the Sharpie label promising comfort. Real talk: it smells like home, it feeds a crowd, and it reheats like a dream. Perfect for these chilly Los Angeles evenings when you actually want to turn the oven on.
Here’s the thing about a good amish cabbage casserole. It’s not fussy. You’re basically building layers of flavor in one dish, and the oven does the hard work. I think of it as a hug in a baking dish. The cabbage gets tender and sweet, the ground beef (or whatever you’ve got) makes it hearty, and that creamy, cheesy topping? Honestly kind of genius. It’s the definition of a simple cabbage casserole, but it feels like so much more.
Why This Amish Cabbage Casserole Works
This isn’t just another baked cabbage casserole. There’s a method here, one that turns humble ingredients into something special. The magic, in my experience anyway, happens in the layering. You start with the cabbage and onion, which create a steamy base that keeps everything moist. Then the savory ground beef layer adds that hearty depth. The creamy soup mixture (and here’s a critical tip: don’t add water to the can!) acts as the glue. It seeps down and coats everything in this rich, velvety sauce. Finally, the buttery breadcrumbs bake into this irresistible golden crust. It’s a textural dream—creamy, tender, and crispy all at once.
What makes it truly an Amish cabbage casserole, I think, is that beautiful simplicity. It’s resourceful cooking. It uses affordable, pantry-friendly ingredients to create a meal that feels abundant. No fancy techniques, just straightforward assembly that yields massive flavor. That said, the result is this incredibly comforting, family-friendly dish that somehow manages to be both light and satisfying. It’s the best cabbage casserole recipe for a reason.
Tips for Perfect Amish Cabbage Casserole Every Time
I’ve made this easy cabbage casserole more times than I can count. Sometimes for Sunday dinner, sometimes hastily assembled on a Tuesday. Along the way, I’ve picked up a few tricks that make all the difference.
Preparation is Everything
First, let’s talk cabbage. Don’t just hack at it. Take a minute to core it and slice it into roughly inch-wide ribbons. They’ll cook evenly and have a much better texture. And the onion? Thin slices are key. You want them to melt into the dish, not be crunchy little surprises. Here’s a thing I wish I’d known earlier: if you’re using extra-lean ground beef, consider adding a tiny splash of olive oil to the pan. It just helps everything come together.
The Creamy Sauce Secret
This is the one tip you absolutely must follow. When you open that can of condensed cream of celery soup (or mushroom, totally fine), just scoop it out. Do not, under any circumstances, add the water or milk it says to on the label. You need it thick. Mixing it straight with the mayonnaise, if you’re using it, creates this lush, clingy sauce that won’t make your cabbage casserole watery. I learned this the hard way with a sadly soupy dish. Future you will thank you for this.
Storage & Make-Ahead Genius
This is a Sunday job, in the best way. You can absolutely assemble the whole amish cabbage casserole a day ahead, cover it tightly, and refrigerate it. Just add the breadcrumb topping right before you bake it. It reheats like a dream, too. Leftovers keep beautifully in the fridge for 3-4 days. Want to be a weeknight hero? Split the batch between two smaller baking dishes. Bake one tonight, wrap the other tightly and freeze it. Dinner’s already halfway done for another night. That tracks with how my grandma operated. If you’re looking for more ways to use up a large head of cabbage, explore our guide on what to do with lots of cabbage.
Alcohol-Free Variation
This recipe can easily be made without alcohol. Here are the substitutions I recommend:
- Rum → pineapple juice + 1/2 tsp almond extract. For tropical sweetness
These swaps maintain the depth of flavor while keeping the dish completely alcohol-free. Perfect for family-friendly meals or personal preference.
Variations & Substitutions
The beauty of this old fashioned cabbage casserole is its flexibility. Don’t have or don’t like an ingredient? Swap it. Here’s how.
Dietary Adaptations
Need a dairy-free cabbage casserole? Totally doable. Just omit the cheese. The creamy soup and the richness from the beef will still give you a fantastic flavor. You could even use a dairy-free cream soup alternative if you find one. For a lower-carb version, you can skip any rice the recipe might call for and just add a bit more ground meat and cabbage. It’ll still be a hearty, loaded cabbage casserole. For a completely meatless option, check out our delicious cabbage casserole no meat recipe.
Ingredient Swaps
Cream of celery soup is classic, but cream of mushroom works beautifully too. It adds an earthier note. If you’re out of Italian breadcrumbs, plain ones mixed with a pinch of dried oregano and basil will get you there. And the ground beef? You can use ground turkey, chicken, or even a plant-based crumble. The method stays the same. I’m partial to the beef, but your mileage may vary.
Flavor Twists
Want to mix it up? Try adding a teaspoon of smoked paprika to the ground beef as it cooks. Or stir a cup of frozen sweet corn into the cabbage layer for little pops of sweetness. Sometimes I’ll add a layer of thinly sliced potatoes under the cabbage for a more substantial meal. It becomes a whole different, but equally delicious, cabbage and onion casserole.
Common Mistakes to Avoid
I’ve made most of these errors so you don’t have to. Let’s troubleshoot your amish cabbage casserole before you even start.
❌ Mistake: Adding liquid to the condensed soup per the can instructions.
✅ Solution: Use it straight from the can, thick and glorious. This is non-negotiable for the right texture.
❌ Mistake: Overcrowding the pan when browning the beef, which steams it instead of browning it.
✅ Solution: Cook your ground beef in batches if needed. You want those little crispy, caramelized bits for maximum flavor in your cabbage hamburger casserole.
❌ Mistake: Skipping the step of softening the cabbage and onion first.
✅ Solution: Take the few minutes to sauté them. It drives off excess moisture and concentrates their sweetness, preventing a soggy final dish.
❌ Mistake: Putting the casserole under the broiler to brown the top and walking away.
✅ Solution: If the top isn’t golden enough after baking, use the broiler for just 1-2 minutes, watching it like a hawk. It goes from perfect to burnt in seconds.
Frequently Asked Questions
How to Store and Serve Your Casserole
Let’s talk leftovers, because this makes fantastic ones. Once cooled, store your amish cabbage casserole in an airtight container in the fridge. It’ll be good for 3-4 days, maybe 5 if your fridge is really cold. To freeze it, wrap the whole baking dish (or portion it into freezer-safe containers) tightly in foil and then plastic wrap. It’ll keep for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheating is easy. For a single serving, the microwave works just fine. For the whole dish, cover it with foil and warm it in a 350°F oven until it’s heated through, maybe 20-30 minutes. I love serving this with a simple green salad or some roasted carrots. It pairs with chicken or any simple protein if you’re feeding a huge crowd. Honestly, it’s a complete meal all by itself. For another excellent cabbage side dish, try our simple cabbage and carrot side dish recipe.
Go Warm Up Your Kitchen
When you make this amish cabbage casserole, you’re not just making dinner. You’re making a plan for the week. You’re filling your kitchen with that incredible, savory smell that makes everyone ask “what’s for dinner?” in the best way. You’ll have leftovers for easy lunches, and you’ll know you’ve fed your people something real and comforting. It’s totally doable, even on your busiest night. So grab a head of cabbage on your next Trader Joe’s run, and give it a try. Let me know in the comments how your version turns out. Now, go warm up your kitchen and your heart with this classic.
What makes an Amish cabbage casserole different from other cabbage casseroles?
It’s really about simplicity and heartiness. Traditional Amish cabbage casserole recipes focus on humble, pantry-staple ingredients like cabbage, ground beef, cream soup, and breadcrumbs. There’s no fancy sauce or complicated technique—just layers of flavor that bake into the ultimate comfort food. It’s resourceful cooking at its best.
Can I make a healthy cabbage casserole without cream of mushroom soup?
Absolutely. For a healthier cabbage casserole, you can make a quick white sauce with milk, a little flour, and seasoning. Or, blend soaked cashews with broth for a dairy-free creamy element. The texture will be slightly different, but you’ll still get a delicious, comforting baked dish.
What’s the best way to cook the ground beef for a cabbage hamburger casserole?
Don’t rush it. Use a large skillet over medium-high heat, break the beef into small crumbles, and let it sit undisturbed for a minute to get a good sear. Then stir and continue until no pink remains. That initial browning = big flavor. Drain any excess fat before adding it to your casserole.
How long can I store leftover baked cabbage casserole in the refrigerator?
In an airtight container, your leftover amish cabbage casserole will keep for 3 to 4 days. Make sure it’s cooled completely before covering it. The cabbage can hold moisture, so I’d eat it within that timeframe for the best texture. It reheats beautifully in the microwave or oven.
Can I add other vegetables to this simple cabbage casserole recipe?
You sure can. Diced carrots or bell peppers sautéed with the onion add color and nutrition. A handful of frozen peas or corn stirred in works great too. Just keep any added veggies small or thinly sliced so they cook through in the same time as the cabbage. It’s a very forgiving recipe.
