My cabbage casserole is a savory and addictive dish that satisfies your veggie craving. The sauce is creamy, nutty, and oh-so-good; mixed with caramelized cabbage, celery, and onions.
All this goodness is covered with a crunchy bread crumb and parmesan topping. My family loves this casserole so much, it’s in or dinner rotation often! Even if you’re not a fan cabbage, this cabbage recipe, will surely change you mind!
Craving cabbage? I hope you’ll try our easy weeknight meal called haluski, cabbage roll casserole, fried cabbage and bacon, and KFC coleslaw next!
Cabbage Casserole Ingredients
- Butter: Unsalted
- Cabbage: I used green cabbage. This humble vegetable is full of fiber and promotes digestive health.
- Celery: Another high-fiber ingredient. Although it’s 95% water, this veggie has healthful benefits.
- Vidalia onions: This Southern onion is sweeter than brown onions.
- Garlic: Fresh is best
- Flour: All-purpose flour
- Evaporated milk: This ingredient is a great way to add richness without the calories and fat.
- Worcestershire sauce: This packs a punch and adds so much flavor.
- Salt + Pepper: Salt and fresh cracked black pepper
- Tabasco sauce: Just a pinch will add a little spice and acid that is necessary to get a depth in flavor.
- Nutmeg: This warm, sweet, nutty spice adds another layer of flavor.
- Parmesan cheese: Use fresh grated.
- Breadcrumbs: I used panko breadcrumbs for a crunchy topping.
Tips
For best results, when sautéing the veggies, make sure the mixture is dry and no moisture is left.
Storing + Freezing + Make-ahead
- How Long Can You Keep This in The Fridge? Once made, your cabbage casserole will last up to four days in the fridge.
- Can You Freeze This? It is not recommended to freeze.
- Make-Ahead: This dish can be warmed up. Warm it up gently, do not overheat. However, right out of the oven is recommended because the crunchy topping may get soggy upon re-warming.
- Food Safety: If you’d like more info on food safety check out this link.
What To Serve This With
We love this cabbage dish with our Southern meatloaf, smothered chicken, Mississippi pot roast, air fryer chicken, buttermilk roasted chicken, and steak pizzaiola.
How To Make Old Fashioned Cabbage Casserole
- In a skillet, saute cabbage, celery, onions, and garlic.
- Pour vegetables into the prepared baking dish; set aside.
- Melt the butter and sprinkle flour over it, mix.
- Remove the pan from the heat and add and whisk the milk slowly. Stir in the rest of the ingredients.
- Pour the sauce over the cabbage and sprinkle with panko crumbs.
- Bake and serve.
***See the full instructions below.
More Vegetable Favs
- Fajita Veggies
- Southern Collard Greens
- Crack Green Beans
- Twice Baked Potatoes
- Paula Deens Green Bean Casserole
- Southern Style Green Beans
- Arkansas Green Beans
- Roasted Garlic Asparagus with Feta
- Sauteed Asparagus (with lotsa garlic!)
- Honey Glazed Carrots
- Simple Roasted Peppers
- Roasted Broccoli
- Squash Casserole
- Cabbage Roll Skillet
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Cabbage Casserole
My cabbage casserole is a savory dish that satisfies your veggie craving. The sauce is creamy and nutty; mixed with caramelized cabbage, celery, and onions!
Servings: 12 servings
Ingredients
- 4 tablespoons butter, divided
- 1 (2 pounds) cabbage, very thiny sliced
- 1 cup celery, chopped
- 2 1/2 cups chopped Vidalia onions
- 2 cloves garlic , minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups (from 1 12-ounce can) evaporated milk
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons salt
- 1 teaspoon Tabasco sauce
- 3/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups grated parmesan cheese, divided
- 1/3 cup panko bread crumbs
Instructions
- Preheat oven to 350ºF (177ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
- In a large skillet, melt 2 tablespoons butter over medium heat. Stir in shredded cabbage (2 pounds), celery (1 cup), onions (2 1/2 cups), and garlic (2 cloves) and sauté, stirring until vegetables are tender, about 10-12 minutes.
- Pour vegetables into the prepared baking dish; set aside.
- In a medium saucepan melt the remaining 2 tablespoons of butter over medium heat. Sprinkle flour (2 tablespoons) over the melted butter and whisk constantly, until the mixture is thick and the color of peanut butter, about 1 minute.
- Remove pan from heat and add milk (1 1/2 cups) slowly, whisking constantly, until the mixture is smooth and all lumps are broken up. Return to the heat, continue to cook, and whisk constantly, until the sauce has thickened and it begins to bubble, about 3 minutes.
- Remove pan from heat and stir in Worcestershire sauce (1 teaspoon), salt (1 1/2 teaspoons), Tabasco sauce (1 teaspoon), pepper (3/4 teaspoon), nutmeg (1/4 teaspoon), and 3/4 cup parmesan. Pour sauce over the cabbage. Use tongs to toss cabbage to evenly distribute sauce.
- Sprinkle panko crumbs (1/3 cup) over sauced cabbage then sprinkle 3/4 cup parmesan over the top of the panko.
- Place in preheated oven and bake until casserole is bubbly and the top is golden brown, about 20-25 minutes.
Fans Also Made:
Notes
- For best results, when sautéing the veggies, make sure the mixture is dry and no moisture is left.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 15g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 620mg | Potassium: 326mg | Fiber: 3g | Sugar: 7g | Vitamin A: 410IU | Vitamin C: 31mg | Calcium: 236mg
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It’s so good, we tripled the tabasco sauce, we like it spicier! I gotta try your haluski recipe next
That’s awesome, Kristina! Thank you so much and I hope you’ll like the haluski as much as we do 🙂
This casserole is great! The instructions were easy to follow, and even though this is only veggies, it tasted quite decadent! Thank you, Kathleen!