Cabbage Casserole With Cheddar Cheese

Head of cabbage

Diana Rattray / The Spruce Eats

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 10 to 12 servings
Yield: 1 casserole
Nutrition Facts (per serving)
274 Calories
18g Fat
19g Carbs
10g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 274
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 54%
Cholesterol 51mg 17%
Sodium 400mg 17%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 9%
Total Sugars 8g
Protein 10g
Vitamin C 40mg 198%
Calcium 302mg 23%
Iron 1mg 5%
Potassium 359mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy cabbage recipe is a flavorful au gratin style casserole cooked with butter and a creamy sauce. Before baking, the casserole is topped with cheddar cheese and buttery breadcrumbs.

Ingredients

  • 1 medium head cabbage, sliced thin

  • 10 tablespoons (5 ounces) unsalted butter, divided

  • 1/3 cup all-purpose flour

  • 1/2 teaspoon salt

  • Freshly ground black pepper, to taste

  • 4 cups milk

  • 2 cups shredded cheddar cheese

  • 1 cup breadcrumbs

Steps to Make It

  1. Boil sliced cabbage in a large saucepan of boiling salted water for 3 to 4 minutes.

  2. Drain and add 2 tablespoons butter; set aside.

  3. In a small saucepan, melt 6 tablespoons butter; stir in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened and bubbly.

  4. In a greased 3-quart or 13 x 9 x 2-inch pan, layer half of drained cabbage, pour half of the cream sauce, then the rest of the cabbage and cream sauce on the top.

  5. Sprinkle the top with the shredded cheese.

  6. Melt remaining 2 tablespoons butter and toss with breadcrumbs; sprinkle over the cheese layer.

  7. Bake uncovered in a 350 F oven for about 40 to 45 minutes. Serves 10 to 12.