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
Want to Save This Recipe?
Disclosure: This post contains affiliate links.
Fabulous flavor! I use cream of celery soup most of the time but have used cream of chicken as well. We love it!
I’ve been looking at this recipe for a few weeks. Today I made it. It’s even better than I thought it would be. I used cream of chicken soup. Will try celery next time. I ran out of Ritz so I used half saltines. It was fine. I liked the combo.
I made this dish yesterday and it was delicious. Thanks for sharing.
I made this yesterday and it was delicious. Thanks for sharing!
Amazing! I make this a few times a month since finding your recipe. It is my new favorite cabbage dish. I make it according to the recipe but use preshredded cabbage or coleslaw mix if I’m in a hurry. Always delicious. Thanks so much for the recipe.
Hah! Great idea to use pre-shredded cabbage!
This is spectacular! The flavors blend super well. My husband and I loved it.
This was so good.But I did something different I got a can of chicken than I put it in my chopper,As the cauliflower was cooking I added it ,Than I put it in the dish than on the cookies I added fried onions on top with a little more butter.I thought it was good.
Hi, this looks delicious! I plan to make it for Christmas. I do want to let you know that your link
on Pinterest is broken. I saved it to my recipe board. I’m happy I was able to search for it here 🙂
Merry Christmas!
Dawn
My granny made this casserole with a béchamel sauce and topped with crackers.
I was wondering how it would be with sausage links cut in rounds and mixed in with the cabbage. Also maybe a little crated carrots for color.
At st pats day i add some shredded corned beef and water chestnuts, it is delicious!
Very good flavors! I added chunks of kielbasa, which bring their own salt… so I recommend using less salt when seasoning the cabbage if adding a salted meat.
My only disappoinment was the cabbage released lots of water that pooled at the bottom of the casserole… Next time I might put down a few slices of bread before adding the cabbage to the baking dish. This would help to absorb most of the cabbage juice? Not a deal breaker though! A Super recipe!
This a really good recipe. I made a couple changes; I found a good ‘keto’ recipe for the cream of chicken soup and I didn’t use the mayo or crackers. I added a can of drained rotel tomatoes and about a cup or less of bacon bits, and didn’t see the part of precooking the cabbage – so it was all raw going in the oven. It all turned out quite good. Thank you
Made this tonight along with pork tenderloin and carrots. Absolutely delicious! I cut the recipe in half as I only had a half a cabbage. Made a nice casserole for the two of us!
I made this today. It was great. Not a fan of Mayo so I doubled the Cream or Mushroom soup. Still turned out great.
I don’t like Mayo. Thank you for the info. I am going to try it today for lunch
I made this with 12 cups cabbage (1 head) but did not pre cook. I mixed 1 Cup shredded cheese in cabbage mixture (no butter)put in casserole dish then topped with cream of chicken soup & sour cream mixture then topped with cracker crumbs & another cup of shredded cheese but no butter. Because I didn’t precooked cabbage I covered dish with foil & baked for 30 min. then removed foil & baked till dish was bubbly & topping was golden brown, approx 15 to 20 min. I’m going to try this with ground beef or pork next & also try baking it on my Treager grill.
Sooooo good! I have tried to make this from childhood memory, but never could get it right (all this time I thought I had been privy to secrets from the kitchen, but apparently not!). This nailed it. I only had yellow onions in the house, which I’m not a fan of when it comes to casserole dishes, so I left them out, and my daughter is vegetarian so I used the mushroom soup plus walnuts for a little extra protein. Yum! Thanks for sharing!
Sooooo good! I have tried to make this from childhood memory, but never could get it right (all this time I thought I had been privy to secrets from the kitchen, but apparently not!). This nailed it. I only had yellow onions in the house, which I’m not a fan of when it comes to casserole dishes, so I left them out, and my daughter is vegetarian so I used the mushroom soup plus walnuts for a little extra protein. Yum! Thanks for sharing!
HAVE YOU TRIED SOUR CREAM INSTEAD OF MAYO. I USE SOUR CREAM OR CREAM CHEESE WITH RANCH SEASONING PACKET FOR BETTER FLAVOR.
I made it with sour cream instead of mayo, and used cream of roasted garlic soup. Everything else the same as recipe. It was delicious!
Did not like it. I followed the recipe exactly. Way to much butter and I believe the mayonnaise and cream of chicken soup is not a good combination. My family didn’t care for it either and we all love cabbage.
I added a jar of pimentos it added to the flavor! We loved it!!
I made this recipe 2day, using fresh cabbage from the garden. Cabbage is 1 of my favorite veggies. I thought it was a little time consuming 2 make. I was sooo glad 2 find these different recipes……seems like I made the same recipes over and over. My taste buds r ready 4 some new flavors. Thank u 4 sharing!
Great recipe we loved it but it was very greasy. I’m not sure why. I will make again but maybe leave out the mayo.
I haven’t tried this yet because I need to know the sodium content. You only list the calories.
It looks really good though.
Please update with needed information.
Thank you.
This was awesome! I never thought of making cabbage this way. My husband and I both loved it. I did substitute sour cream for the cream of mushroom soup. Delicious! Thank you!