Creamy Cabbage Casserole
Submitted by rangerc14
Tender boiled cabbage and onion folded into a from-scratch cheddar cheese sauce, topped with buttered breadcrumbs, and baked until bubbly and golden. Old-school comfort at its finest.
YIELD
4 servingsPREP
40 minCOOK
20 minREADY
60 minThis is the casserole that shows up at every church potluck in the Midwest and leaves with an empty dish. There’s a reason for that.
Boiled cabbage and onion get drained well, then smothered in a homemade cheddar béchamel that coats every piece. A scattering of buttered breadcrumbs on top goes golden and crunchy in the oven while the cheese sauce underneath bubbles away.
It’s humble. It’s hearty. It’s the kind of side dish that quietly becomes the main event.
Kitchen Tips
- Drain the cabbage thoroughly after boiling. Excess water will thin out the cheese sauce and make the casserole watery.
- Whisk the flour into the melted butter for a full minute before adding milk to cook out the raw flour taste.
- Use sharp cheddar for the strongest flavor punch since you’re only using half a cup.
Variations
- Add a layer of crumbled bacon between the cabbage and breadcrumbs for a smoky upgrade.
- Stir in a teaspoon of Dijon mustard to the cheese sauce for a little sharp bite.
- Swap half the cabbage for cauliflower if you want a milder flavor.
Ingredients
Directions
Cook cabbage and onion in boiling, salted water until tender.
Drain well.
Melt butter in a saucepan.
Stir in flour until blended. Slowly stir in milk, whisking over medium heat until thick and smooth.
Add cheese and stir until melted.
Combine cheese sauce with cabbage mixture.
Pour into a casserole dish.
Top with bread crumbs.
Bake at 325 for 20 minutes, until lightly browned and bubbly.
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