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
Ingredient Swap: I sometimes use cream of mushroom soup instead of celery for a deeper, earthier flavor, and it works just as well.
Storage Tip: This casserole keeps beautifully.
I store leftovers in the baking dish, tightly covered, for up to 4 days in the fridge.
Make-
Ahead Advice: You can assemble the entire dish the night before, cover it, and refrigerate it.
Just add the breadcrumbs right before baking so they stay crisp.
Common Mistake: Don't worry if the mixture seems dry before baking.
I learned the hard way that adding extra liquid makes it soupy.
The cabbage releases plenty of moisture as it cooks.
Serving Suggestion: I love serving this with a simple roast chicken or pork chops.
The creamy, cheesy cabbage is the perfect comforting side.
Equipment Note: If you don't have a large baking dish, a deep 9x13 inch pan or even a large oven-safe skillet works perfectly here.