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.
Disclosure: This post contains affiliate links.
I love tarragon and haven’t ever thought to use it with cabbage. Now i will.
Have you ever had tarragon in chicken salad? So delicious.
Do you add milk ro the soup before putting in the casserole?
Hubby says this is a wiggle butt dish. I modified it to our taste by frying some bacon & then sautéing the cabbage & onions in the bacon grease & butter then adding the bits to the vegetables before putting on the topping.
This one is going into my collection. Thanks!!!
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!
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?
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.
Easy and delicious I will make it again
This is an amazingly wonderful side dish. We loved every bite of it and have made it numerous times.
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!
Yum ! Not a fan of cabbage but I could eat this every day !!