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Cheesy Cabbage Casserole

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This cabbage casserole is warm, creamy, and loaded with cheesy goodness! It’s the perfect comfort food side dish or even a light main course. If you love cabbage rolls but want an easier version, this dish is for you!

Ingredients

Scale
  • 1 small head of cabbage, chopped (about 67 cups)
  • 1 small onion, diced
  • 2 tbsp butter
  • 1 lb ground beef or sausage (optional)
  • 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
  • ½ cup sour cream
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper
  • 1 ½ cups shredded cheddar cheese (divided)
  • 1 cup crushed Ritz crackers (or breadcrumbs)
  • 3 tbsp butter, melted (for topping)

Instructions

  • Preheat & Prep:
    Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  • Cook the Cabbage:
    In a large skillet, melt butter over medium heat. Add onion and sauté until soft, about 3 minutes. Stir in chopped cabbage and cook until just softened (5-7 minutes), stirring occasionally.

  • Cook the Meat (If Using):
    In a separate pan, cook ground beef or sausage until browned. Drain any excess grease.

  • Mix the Casserole:
    In a large bowl, whisk together cream of mushroom soup, sour cream, garlic powder, paprika, salt, and black pepper. Stir in sautéed cabbage and onions. Add the cooked meat (if using). Mix in 1 cup of shredded cheddar cheese.

  • Assemble & Bake:
    Spread the cabbage mixture evenly in the prepared dish. Sprinkle the remaining ½ cup cheddar cheese over the top. In a small bowl, mix crushed Ritz crackers with melted butter, then sprinkle over the casserole.

  • Bake & Serve:
    Bake for 30-35 minutes, until bubbly and golden brown. Let it cool for 5-10 minutes before serving. Serve warm as a side dish or even a main meal with cornbread!

Notes

  • You can swap the cream of mushroom soup for cream of chicken if preferred.
  • Ground sausage adds a great flavor, but ground beef or turkey can also be used for a lighter option.

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