Old-Fashioned Cabbage Casserole is a southern favorite with a creamy cabbage filling topped with buttery cracker crumbs. This creamy, cheesy casserole is comfort food at its best.
Cabbage is one of my favorite vegetables to cook with. It’s inexpensive and available year round. Scroll down to find more cabbage recipes.
This is a recipe that’s been popular for years. You can find a recipe for Cabbage Casserole in just about every southern church or community cookbook.
How To Make Old-Fashioned Cabbage Casserole
First, coarsely chop a small head of green cabbage. You don’t need to chop it too small, just into pieces that are small enough to eat easily and remember that it will shrink some as it cooks.
Then cook the cabbage along with some sliced sweet onion in butter. There’s something magical about cabbage and butter together. You just need to cook it part way at this point. It will cook more in the oven. Season with salt and pepper.
Transfer the cabbage mixture to a casserole dish.
Mix together a can of condensed Cream of Chicken soup and 1/3 cup of mayonnaise and spread over the cabbage. Cream of Mushroom or Cream of Celery could be used instead. Do not add anything except the mayonnaise to the soup (Don’t follow the directions on the can for making the soup.)
Sprinkle a mixture of crushed Ritz crackers, melted butter, and shredded cheddar cheese on top and bake until golden and buttery. I think this will become one of your favorite casseroles!
More Cabbage Recipes
- Southern Cabbage
- Cabbage and Noodles
- Stuffed Cabbage Rolls
- Cabbage Soup with Smoked Sausage
- Cabbage and Noodles
Watch the short video below to see how easy this recipe is to make.
Old-Fashioned Cabbage Casserole
Ingredients
- 1 small head green cabbage
- 1 medium Vidalia onion,, chopped
- 8 tablespoons butter
- salt and pepper
- 1 (10-ounce) can condensed cream of chicken or cream of mushroom soup
- 1/3 cup mayonnaise
Topping
- 3 tablespoons melted butter
- 1 cup shredded sharp cheddar cheese
- 1 sleeve Ritz crackers (about 30),, coarsely crushed
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole dish.
- Coarsely chop the cabbage. Melt butter in a large nonstick pan. Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down. Season to taste with salt and pepper.
- Transfer cabbage mixture to prepared baking dish.
- In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.
- In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.
- Bake for 30 minutes or until topping is browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this today and was slightly disappointed. I absolutely loved the topping, it was perfect and would be amazing on many different casseroles but I found it to be overly creamy, too mayonnaisy tasting and an entire stick of butter was way too much. If I make it again I’d definitely only use 4 tbsps of butter to saute the onions and cabbage and would only use a half can of condensed soup of choice and would substitute sour cream for mayonnaise probably using less of it as well. It was just too wet and oily.
Very good cabbage recipe. I modified it with a little less butter, added some low fat milk to soup instead of mayo. Added sliced smoked sausage to bake.
Can this be frozen once baked?
Topping half and half with canned French fried onions and crackers is good also.
Your wonderful old fashioned cabbage casserole is very delicious! This will be my go to recipe from now on special occasions. My husband went back for seconds although his Thanksgiving plate was filled with other foods! Thank you very much for sharing this great recipe!
I have made this way to many times. Now for Thanksgiving. I need to double it now
Can you use Miracle whip instead of mayo
I don’t recommend. Miracle whip has a sweetness to it that will throw flavor off. If you don’t want to use mayonnaise then use an extra can of cream of whatever you want use. I usually throw in creole seasoning with mine and have it more savory than sweet.
But also, make it however you like lol. It’s a versatile dish.