A long-held and well-loved casserole, made with chopped cabbage, onions, salt and pepper, and a classic southern combo of mayo and cream soup, topped with a buttery, cheesy cracker finish.

Cabbage Casserole

Any of y'all who have been around Deep South Dish for any length of time, know how much I love cabbage. I especially love the boiled or fried versions, which frankly, is what I make the most, even when my original intention when I bought a new head of cabbage was to write something new for the website!

What can I say?!

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This casserole has been around for a very long time, and has stood the test of time, no doubt because of its simplicity. It doesn't take a whole lot to make it, but it's sure mighty tasty.

All you need are

• A head of cabbage
• Melted butter
• Sliced or chopped onion
• The classic casserole "sauce" combo of mayonnaise mixed with cream soup
• A buttery Ritz cracker topping, with cheese!

Put all of that together and you've got one tasty cabbage casserole.

While you'll often find this casserole in a lot of the older church and community cookbooks, here lately, because of a Facebook vlogger, this casserole has been revived from the vintage archives and people are, once again, making it.

With the internet and social media, all things old are new again!

I seem to recall, at least back in the day, cabbage casserole was more often made with cream of mushroom soup and probably because very often ground beef was often included to make it a more substantial main dish meal.

That's how it shows up in all of my older community cookbooks. Somewhere along the line, somebody thought to substitute cream of chicken soup instead and left out the meat, and I actually think it tastes even better! 

Yes y'all... we do love our cream soups in the Deep South for true!

Back in 2010 I published a Scalloped Cabbage here on Deep South Dish, which was an iteration of that very casserole dish, but made with a homemade cream sauce instead of canned soup, much like you would do with Scalloped Potatoes. 

With the resurgence of interest in the old school cream soup cabbage casserole though, I thought I'd make it with our New Year's Day meal, and yes, even the veggie hater Cajun of mine ate it, along with some baked ham, blackeye peas and cornbread, of course!

Here's how I make my Cabbage Casserole.

Preheat oven to 350 degrees F and butter a 13 by 9-inch baking dish.

Now, something a little different that I like to do, is to give my cabbage a bit of a headstart. For this casserole, I prefer my cabbage more on the tender side, than the tender crisp side and it's hard to get that in the oven without a super long bake time, that has a tendency to well, turn the cabbage an unattractive gray shade.

You can solve that with a quick blanch, by steaming it on the stovetop, briefly boiling it or a little pass in the microwave! 

Place 2 tablespoons of water in the bottom of a large bowl and top with the cabbage and onions. Sprinkle generously with salt and pepper. Toss and sprinkle with additional seasoning. I'm using Cavender's Greek Seasoning in place of the salt and pepper. Microwave on high for 10 minutes, stirring halfway.

Transfer cabbage and onions to the prepared baking dish.

Pour half a stick of melted butter over the cabbage. Reserve the other half of the stick of butter for the cracker topping.

In a separate bowl, mix the soup and mayonnaise. If you prefer not to use condensed soup, I've included a homemade white sauce recipe at the bottom of the recipe.

Spread the cream soup mixture over the cabbage.

Combine the remaining melted butter with the cracker crumbs.
 

Toss to coat the crumbs well.

Toss the crumbs with the cheese.

Spread the cracker mixture on top of the casserole. 

Bake about 35 to 45 minutes, or until cabbage is cooked through and crackers have lightly browned. You can also top with additional cheese if you like.

Dig in and enjoy!

For more of my favorite cabbage recipes, check out the collection on my Pinterest page!



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Posted by DeepSouthDish.com on January 9, 2023

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