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Old-Fashioned Cabbage Casserole

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.

Old-Fashioned Cabbage Casserole in a baking dish.

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.

Cabbage Casserole in a baking dish.

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!

Spoon scooping Old-Fashioned Cabbage Casserole.

More Cabbage Recipes

Watch the short video below to see how easy this recipe is to make.

Old-Fashioned Cabbage Casserole in a baking dish.

Old-Fashioned Cabbage Casserole

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.

PREP: 15 minutes
COOK: 30 minutes


  • 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


  • 3 tablespoons melted butter
  • 1 cup shredded sharp cheddar cheese
  • 1 sleeve Ritz crackers (about 30), coarsely crushed


  • 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.


Calories: 355kcal
Course: Side Dish
Cuisine: Southern
Keyword: cabbage casserole

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Old-Fashioned Cabbage Caaaserole topped with crushed crackers

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301 thoughts on “Old-Fashioned Cabbage Casserole”

  1. So yummy! I cooked my cabbage longer. I cooked it down until it was tender but not mushy. Definitely season your cabbage before transferring to baking dish. I also mixed the cabbage in the sauce instead of just spreading and I also sprinkled cheese then the cracker and cheese topping. This will go in my rotation of veggies. Would also be a good dish for any large gathering!

  2. Regina Cress

    Definitely a 5 star! I have made this cabbage casserole twice and it was a big hit both times! My question is Regina Cress can I double this recipe?

  3. It’s a fantastic recipe. The only thing I will change next time is reducing the amount of butter when cooking the cabbage down. Don’t get me wrong, it’s SO tasty as-is, it’s just a personal preference.

  4. This is an amazingly wonderful side dish. We loved every bite of it and have made it numerous times.

  5. We use our cabbage out of the garden with this recipe! It gets cooked several times during garden season! Love this, and recommend this to everyone!

  6. It was to DRY!
    The mayo did nothing to enhance the flavor – next time will use sour cream instead.
    I cooked breakfast sausage crumbled as a topping and topped off with Ritz crackers.

  7. Just fixed this today. The only change I made from the receipt was I added about 1/3 c. milk to the mayo/soup mix as it seemed too think, and I stirred it into the cabbage instead of just smearing it on top (then topped all with buttered crumbs/cheese). After I had put it all together and popped it in the oven I wasn’t very hopeful that I’d like it. I thought it would be too blah. I must say I am so very happy with the results. It’s delicious! This recipe is going into my “permanent” file.

  8. Yum! I cooked cabbage and onion in my big cast iron skillet, and baked in the same skillet. No need to wash an extra dish, yay! Next time I may add bacon so hubby will consider it a complete meal😁

  9. Been looking for this recipe for years. I first tried it at a dinner and the women who made it wouldn’t give up the recipe. Now I make this several times a year.

  10. I’ve enjoyed it twice. I added think sliced yellow potatoes on bottom layer. It was good decision.

  11. Holly Fenicle

    This is so easy and so delicious tasting. I am definitely making it again and maybe adding cooked ground beef or cooked ground turkey to make it a heavier meal. SO GOOD!!

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