Ultimate Cabbage Casserole with Cheese

Easy Cheesy Cabbage Casserole Recipe

This easy cheesy cabbage casserole is the ultimate comfort food, packed with savory flavor and ready in under an hour.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 1

Course: Side Dish

Cuisine: American

Calories: 119

Ingredients Method Nutrition Notes

Ingredients

  

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• 6 tablespoons salted butter divided
• 12 cups chopped cabbage
• 2 tablespoons granulated sugar
• 1 teaspoon seasoning salt blend or salt and black pepper amount as desired
• 1/4-1/2 teaspoon crushed red pepper flakes optional
• 6 ounces Velveeta cheese cubed
• 1 sleeve crushed butter round crackers approximately 30 crackers

Method

 

1. Preheat the oven to 350°F. Grease a 13x9-inch or 3.5 to 4-quart baking dish with butter or non-stick cooking spray. Set the dish aside.
2. Slice the cabbage into 1-inch pieces with a sharp knife.
3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the cabbage and cook, stirring occasionally, until tender, approximately 10 to 12 minutes.
4. Add Velveeta cheese cubes, sugar, seasoning salt, and crushed red pepper flakes. Gently fold until the cheese is melted.
5. Transfer the cabbage mixture into the prepared baking dish.
6. Melt the remaining 4 tablespoons of butter in a small bowl. Mix the melted butter with the crushed crackers. Evenly sprinkle the mixture over the casserole top.
7. Bake for 20 to 25 minutes, until the top turns golden brown and the casserole bubbles at the edges.
8. Remove the dish from the oven and allow it to cool briefly. Garnish with chopped parsley or sliced green onions as desired.

Nutrition

Calories: 119kcalCarbohydrates: 9gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 22mgSodium: 686mgFiber: 2gSugar: 6g

Notes

Southern Cook Tips and Substitutions

• • Cheese swap: If you prefer a more natural cheese, swap Velveeta for shredded cheddar or a cheese blend like Colby Jack or Monterey Jack. You can also opt to use American Cheese.

• • Spice level: For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

• • Cracker topping: You can substitute the butter round crackers with panko bread crumbs or crushed corn flakes for a different texture. Adding a 1/4 cup shredded parmesan cheese to the cracker mixture is also an excellent addition.

• • Make it a meal: For a heartier dish, add cooked bacon, ham, or ground sausage into the cabbage before baking.

Storage Instructions

Store any leftover cabbage casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F for 15-20 minutes. You can freeze the unbaked casserole for up to 2 months. Assemble the casserole but don’t add the cracker topping. Cover tightly with plastic wrap and aluminum foil. When ready to bake, thaw in the fridge overnight, add the cracker topping, and bake as directed.

Why This cabbage casserole with cheese Works

Here’s the thing. I’m not going to lie, I’ve had my share of sad, watery cabbage dishes. You know the ones. They sit on your plate, releasing a puddle and tasting like, well, boiled disappointment. This cabbage casserole with cheese is the complete opposite of that. It’s a hug in a baking dish. The magic, honestly kind of genius, is in how the ingredients work together. The cabbage gets tender but not mushy, the Velveeta melts into this ridiculously creamy sauce that clings to every piece, and that buttery cracker topping? It gives you that perfect crunch with every bite. It’s the definition of comfort food, and it solves the winter dinner dilemma in one go.

Real talk, this recipe works because it’s built for real life. You’re using simple stuff you probably have on hand. And it’s totally doable on a Tuesday night when you’re just done. Future you will thank you for the leftovers, too. They reheat like a dream.

The Simple Science Behind the Creaminess

Okay, let’s talk about why this cabbage casserole with cheese doesn’t get soggy. It’s all about moisture control. Cabbage holds a lot of water. When you cook it down in the butter first, you’re driving off a ton of that excess liquid. That’s your first defense. Then, you’ve got the Velveeta. Now, I know some folks side-eye processed cheese, but for a sauce that stays creamy and doesn’t separate in the oven? It’s a secret weapon. It melts smoothly and binds everything together without getting oily. The crackers on top act like a shield, soaking up any stray butter and crisping up instead of letting steam make everything mushy. It’s a perfect system.

Cabbage Selection & Prep 101

Picking your cabbage matters more than you’d think. For this cheesy cabbage bake, you want a firm, dense head of green cabbage. It should feel heavy for its size. Avoid any with wilted or bruised outer leaves. When you chop it, don’t go too fine. You’re aiming for pieces about an inch or so. They’ll shrink down as they cook, and you want some texture in your final casserole. I like to cut the head into quarters, cut out the core, and then slice across the quarters. It’s a Sunday job that makes the weeknight part fly by.

Your Visual Troubleshooting Guide

I’ve messed this up too, so here’s how to fix it. If you pull your cabbage casserole with cheese from the oven and the topping is pale, it just needs more time. Pop it under the broiler for a minute, but watch it like a hawk! If the bottom seems watery, you probably didn’t cook the cabbage long enough in the skillet. No big deal. Just drain any liquid you can and know for next time. If the cheese sauce seems too thick, a splash of milk stirred in when you reheat it will bring it right back.

Tips for Perfect cabbage casserole with cheese

These aren’t just steps, they’re your insurance policy for the best cheesy cabbage casserole.

Preparation Tips

First, don’t rush cooking the cabbage. You want it softened and slightly translucent, but it shouldn’t be completely limp. That tracks, right? You’re parcooking it. And when you mix the soup—if you’re using the cream of celery soup variation—just mix it with the mayo straight from the can. Don’t add water or milk like the can says. That’s a common mistake that leads to a soupy mess. I learned that the hard way.

Cooking & Assembly Tips

When you layer everything in the dish, press the cabbage down gently. You want a fairly even layer so the cheese sauce can coat everything. For the topping, mix the crushed crackers with the melted butter really well. Every little piece should be coated. It makes for the most incredible, golden crust. And fair enough, if you want to use breadcrumbs or crushed cornflakes instead, go for it. Adding a little Parmesan to that mix is also an excellent addition.

Storage & Make-Ahead Strategy

This is a great make-ahead meal. You can cook the cabbage and mix the cheese sauce, then combine them in the baking dish. Cover and refrigerate it for up to a day. Keep the cracker topping separate in a bag. When you’re ready, sprinkle the topping on and bake. It reheats like a dream, so dinner’s already halfway done. Future you will be so grateful.

Variations & Substitutions

This recipe is a fantastic template. Don’t be afraid to make it your own.

Ingredient Substitutions

Swap the cheese. If you prefer a more natural cheese, swap Velveeta for shredded sharp cheddar or a Colby Jack blend. The melt will be different—a little oilier, but still delicious. You can also use cream of mushroom or cream of chicken soup instead of celery. They all work. I’m partial to the celery version, but your mileage may vary.

Flavor Variations

Want some heat? Increase those red pepper flakes or add a pinch of cayenne to the cabbage as it cooks. Some folks love adding a diced sweet onion to the skillet with the cabbage, and that’s a great idea. A little garlic powder never hurt anybody either. It’s your kitchen.

Dietary Adaptations

Need this cabbage casserole recipe to be gluten-free? Totally doable. Substitute the butter crackers with your favorite gluten-free crackers or even gluten-free panko breadcrumbs for the topping. Just make sure your condensed soup and seasoning blend are GF too.

Common Mistakes to Avoid

Let’s walk through the pitfalls so you can skip right over them.

❌ Mistake: Chopping the cabbage too small. It shrinks a lot as it cooks, and tiny pieces will just disappear into mush.

✅ Solution: Aim for 1-inch pieces. They’ll soften and shrink to the perfect bite-size.

❌ Mistake: Following the directions on the soup can and adding liquid. This is the biggest culprit for a watery casserole.

✅ Solution: Use the condensed soup straight from the can, mixed only with the mayonnaise if you’re going that route. No extra water or milk.

❌ Mistake: Skipping the step of cooking the cabbage in butter first. This is where you drive off excess moisture and build flavor.

✅ Solution: Take the 10 minutes to sauté the cabbage until it’s wilted and tender. It makes all the difference.

Frequently Asked Questions

How to Store and Serve cabbage casserole with cheese

Store any leftovers in an airtight container in the fridge for 3 to 4 days. To freeze, assemble the casserole without the cracker topping, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge overnight, add the topping, and bake. Reheat individual portions in the microwave, or warm the whole dish, covered, in a 350°F oven for 15-20 minutes until bubbly. I love serving this with a simple green salad or some crusty bread to soak up that amazing cheese sauce. A little extra parsley on top makes it look pretty.

Warm Up Your Winter

When you pull this cabbage casserole with cheese from the oven, that aroma is going to stop everyone in their tracks. It’s the kind of meal that makes a hectic Wednesday feel a little special. Your family will love it, and you’ll love how simple it was to make. I’m a little obsessed with it, to be honest. Give it a try this week. Tag me if you make it, or leave a comment telling me how it went. Warm up your winter, one cheesy, comforting bite at a time.