Growing up in a German, and Hungarian family I grew up eating a whole lotta cabbage. My mom served it up numerous times a week. Not only is it an extremely nutritious vegetable, but it’s also a very economical vegetable. A head of cabbage rarely costs over a dollar and you can easily use it to make a delicious and economical meal that feeds a hungry family. Even if you’re not a huge fan of cabbage you are going to love this cabbage casserole with its irresistible cheesy, crunchy topping. Everyone that tries it loves it. Even my teenager who says he hates cabbage had two enormous helpings once he finally tried a teeny, tiny, little bite. That’s truly a miracle!
I confess I’m a cabbage loving fool! If you love cabbage as much as I do you may also want to cook up my Mother’s favorite cabbage recipe, Nuschi’s Bavarian Braised Cabbage. This is a classic Hungarian recipe that you will find made regularly in most Hungarian kitchens all around the world and it’s FANTASTIC!
Another favorite cabbage dish of mine is this Traditional Hungarian Favorite; Haluski, Cabbage With Dumplings & Ham. It’s another nutritious meal that is very economical to make, especially if you have leftover ham in the fridge that needs using up. This dish always shows up on the table after the holidays. Nutritious, delicious and economical, it checks all the boxes. Give this meal a try, you won’t be disappointed, I promise.
If you’re serving up a ham, or pork chops, even chicken or beef, this cabbage casserole will pair beautifully with it. It uses just a handful of basic ingredients and it’s easy to make. While it’s in the oven you’ll have plenty of time to focus on your main dish.
Preheat oven to 350℉. Chop cabbage into bite sized pieces.
Cut onion in half and slice thinly.
Toss together the cabbage and onion in a large mixing bowl.
Transfer cabbage and onion into an oven safe casserole dish. Sprinkle with salt.
Drizzle with ½ a stick of melted butter. Make sure to get it all the way out to the edges too.
In a a small mixing bowl stir together mayonnaise, cream of celery soup, and pepper.
Drop soup mixture on top of the cabbage and onions. Use the back of a spoon or rubber spatula to spread the soup mixture out evenly to the edges of the pan.
In a large mixing bowl stir together the crushed crackers, (I used Ritz crackers but any buttery cracker will work), 1 stick melted butter, and shredded mild cheddar cheese.
Spread the cheese/cracker mixture out over the cabbage and soup in an even layer.
Save yourself some oven cleaning time and place the casserole dish on a baking sheet to catch any juices that might bubble up while this cooks.
Bake for 40-45 minutes or until the topping is a light golden brown and the cabbage filling is heated through and bubbly.
Allow casserole to rest for a few minutes before serving.
It’s amazing how just a handful of basic, everyday, simple ingredients combine to produce something this tasty! The butter, the cheese, the crunchy topping…irresistible! You must try this casserole! It is AMAZINGLY DELICIOUS! Self proclaimed cabbage lovers will love it. Even cabbage haters will love it. Everyone who tires it will devour it! Take this to a potluck and you won’t come home with any leftovers, guaranteed. Heck, the dish will come home licked so clean you will have trouble telling if the empty dish needs to be washed or not!
Cabbage Casserole
Equipment
- Oven safe casserole dish.
Ingredients
- 1 small head green cabbage, cored and cut into bite sized pieces
- 1 yellow onion, cut in half and thinly sliced
- 1 tsp Kosher salt
- ½ cup Mayonnaise
- 1 can condensed Cream of Celery soup
- ½ tsp pepper
- 1½ sticks melted butter, divided
- 1 sleeve butter crackers, crushed
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 350℉.
- Chop cabbage into bite sized pieces.
- Cut onion in half and slice thinly.
- Toss together cabbage and onion in a large mixing bowl.
- Transfer cabbage and onion into an oven safe casserole dish.
- Sprinkle with salt.
- Drizzle with ½ stick of melted butter.
- In a a small mixing bowl stir together mayonnaise, cream of celery soup, and pepper.
- Drop soup mixture on top of cabbage and onions. Use the back of a spoon to spread the soup mixture out evenly to the edges of the pan.
- In a large mixing bowl stir together the crushed crackers, (I used Ritz crackers), shredded cheddar cheese and 1 stick melted butter.
- Spread the cheese/cracker mixture out over the cabbage and soup in an even layer.
- Save yourself some oven cleaning time and place the casserole dish on a baking sheet to catch any juices that might bubble up while this cooks.
- Bake for 40-45 minutes or until the topping is a light golden brown and the cabbage filling is heated through and bubbly.
- Allow casserole to rest for a few minutes before serving.
Did You Make This?
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Sounds and looks delicious. Problem for me, I cannot tolerate celery. Can I substitute?
You certainly could. Cream of Mushroom or Cream of Potato would be delicious substitutes.