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
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This was really good and a hit at potluck it was the first thing to disappear
5
FIVE STAR – supwe thank you,
I’ve made this dish several times. Absolutely delicious! I tweeked it just a little. I mixed the cheese with the soup mixture, used sour cream vs. mayonnaise and added a dash of cayenne pepper. I made layers of the veggies, then cheese and soup mixture and then topped them with the crackers or French fried onions. Delicious!
i made this added ground sirloin salt pepper whole vidallion onion sautéed . then dsauteed cabbage with olive oil thyme and toni seasoning layered with parmesan cheese .
topped with mixed butter crackers soup and butter. that’s where i got confused oh well ends up same spot . looks good. baked at 425 40 minutes 13 by 9 pan
This was a hit I used 3 bags of coleslaw mix which is shredded cabbage and a few carrots and cream of onion soup instead of cream of chicken and I did throw in some garlic every one loved it and it disappeared quickly. I do think the next time I will mix the mayo soup mix in with the cabbage but this was a true hit and will now be regular meal on our table
Great recipe. Instead of trying to get that Mayo/soup layer though I mix it right in with the cabbage mixture with a little of the cheese and then do the rest the same. Makes good leftovers as well.
Would this freeze well?
Have made this twice. I add some hamburger or chicken hamburger to the bottom and then follow the recipe. I love this, so tasty.
This was absolutely delicious!! Gives that a cabbage a little zing! It’s a favorite of mine
Made this and it came out great! The kids ate it, so it’s a keeper. I added garlic, mixed the soup/mayo mix with the cabbage, and used saltiness with extra butter.
Followed the recipe, but added garlic and onion powder to cabbage while cooking. I think next time I might try mixing the soup/mayo into the cabbage before adding the topping. It was delicious and I will definitely make it again! Thanks for a great, easy recipe.
I love this recipe
LOVE love love this recipe. Quick, easy and tasty. A favorite now, I make it every 3 weeks for my self. 15/10 stars.
Great. I added diced carrots, bread pieces and also thyme because of eggy smell from mayo. to the recipe. Conceptually similar to French comfort food with potatoes also in low heat oven baked. Also kimchi stew.
This was really good and a hit at potluck it was the first thing to disappear
Everyone was like cabbage casserole ummm…. until they tried it. Now they are bragging to family members and the want the recipe.
Very nice and light. Good for light diner too.
delicious!!
MY FAMILY LOVES IT!
I have made this cabbage casserole and it is great. Will make it again.
Really good!! I cut the recipe in half, used cream of mushroom soup and did not add the topping. I knew there would be leftovers and the crackers would just get soggy. I would definitely make again.
Oh my gosh I made this old fashioned cabbage casserole one time before and loved it so we’re going to have it Sunday for Easter dinner…. Thank you