Grandma's Cabbage Casserole

This is what happens when you let grandma cook with what’s in the crisper. Shredded cabbage, a couple of eggs, milk, celery salt, and whatever cheese is in the drawer. That’s the entire shopping list. The result tastes like it has no business being that good.

The secret is not oversteaming the cabbage. Five minutes, no more. You want the shreds to still have a little bite left because they’ll keep cooking in the oven while the egg custard sets around them. Mushy cabbage sinks into the custard and the texture falls apart.

A shower of paprika on top is the move your grandma probably didn’t explain. It toasts slightly in the oven and gives the cheese crust a warm, slightly smoky edge that plain cheese alone misses.

Pair it with a pork chop or a slice of ham for supper, or take it to a church potluck where it’ll be gone before the rolls are passed.

Kitchen Tips

• Sharp cheddar holds up best; mild cheese disappears flavor-wise.
• Butter the casserole dish well or the custard edges stick hard.
• Let it rest 5 minutes out of the oven before serving; the custard firms as it cools.
• Test doneness with a knife in the center; it should come out clean.

Variations

• Stir in a handful of crumbled cooked bacon for a smoky upgrade.
• Add caraway seeds for a nod to old-world cabbage traditions.
• Swap half the cabbage for shredded Brussels sprouts for deeper flavor.