A warm, creamy, luxurious dish, this cabbage casserole adopts our favorite elements of a baked potato gratin (the crispy, crunchy crust), but replaces the potato disks with a base of cabbage and onions with a dynamic, snappy texture. A dash of Worcestershire sauce brings a welcome savory note that makes this cabbage casserole the perfect pairing for your smoked meat or succulent burgers.
But this recipe isn't just great for summer cookouts; with simple ingredients that are accessible year-round and a rich combination of flavors and textures, cabbage casserole can become a brilliant addition to your Thanksgiving spread. The brightness of the cabbage and celery will balance out the heavy turkey and potatoes, and because there are no ham hocks or other meat products involved, this dish is vegetarian-friendly.
Learn how to make cabbage casserole, and add it to your regular rotation for all sorts of meals.
![Southern Living Cabbage Casserole in the dish to serve with a serving scooped out](https://www.southernliving.com/thmb/nw1WL4K0bW0fK_6QmoCe2oOWyBs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/CabbageCasserole-3X4--0122-389b29d248ef4d098946d6d9a85492cd.jpg)
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Ingredients in a Cabbage Casserole
For this recipe, you'll need:
- Cabbage: Fresh, vibrant cabbage is the best choice as it'll be the most tender once baked.
- Celery, yellow onions, and garlic: These aromatics build a great base of flavor.
- Butter: Used to cook the cabbage and tenderize it. You could also use oil.
- Parmesan cheese: A nutty, savory cheese that makes the cabbage casserole a bit more bold.
- All-purpose flour: Used to thicken the sauce of the casserole.
- Evaporated milk: Adds creaminess to the sauce.
- Worcestershire sauce: A hit of umami to give the whole casserole more depth.
- Bread crumbs: Adds a nice crunch since the cabbage will be a bit more tender after cooking.
- Kosher salt and black pepper: For seasoning.
The beauty of cabbage casserole lies in the fact that it can be customized to suit any flavor preferences and dietary restrictions. Some choose to put meat in their casserole, others go entirely plant-based, and others omit the meat but include dairy and other animal products. This particular casserole falls into the latter category, with a smooth cream sauce smoothing out the tang of the cabbage.
How To Make Cabbage Casserole
For the full recipe, keep scrolling. Here's a brief outline to get you started:
- Step 1. Shred and cabbage: Start with a two-pound head of cabbage, and shred until you get 10 cups worth (we'll tell you more about which type of cabbage to use below). You'll cook the cabbage with celery, onions, and garlic, a spin on a French mirepoix that offers a pleasant allium funk and a hint of sweetness. Add the cabbage mixture to the baking dish.
- Step 2. Make sauce: The cream sauce used for this casserole is, essentially, a bechamel (one of the classic French "mother sauces"). You'll start by whisking butter and flour together to make a roux, then will add evaporated milk, which has a thicker consistency than regular milk, lending the sauce an extra level of richness. Worcestershire sauce brings a hint of umami, and grated Parmesan provides salty, nutty, cheesy goodness.
- Step 3. Top with breadcrumbs: A hefty sprinkle of breadcrumbs finishes the dish off and gives the casserole a fantastic level of textural contrast. However, if you don't have panko, you can use regular breadcrumbs or crushed Ritz crackers.
This recipe as written isn't vegan friendly, but some inventive commenters have found ways to adapt this decadent side dish into a plant-based treat. Commenter Ellen says that she "substituted almond milk and veggie oil margarine" for the evaporated milk and butter. Also, nutritional yeast can replace the Parmesan cheese, offering very similar flavors.
The Best Cabbage for Cabbage Casserole
In terms of its flavor and structure, green cabbage is the best choice for a baked cabbage casserole with a creamy sauce.
Green cabbage leaves tend to be thicker and more substantial than Napa cabbage leaves or Savoy cabbage leaves, so they won't be easily weighed down by heavier casserole ingredients. Also, green cabbage's taste is more neutral than that of sweet red cabbage, which allows it to blend more harmoniously with this recipe's flavors.
How To Serve Cabbage Casserole
This cabbage casserole effectively combines characteristics of mac & cheese, coleslaw, and potato gratin, so it's easy to swap out any of those popular side dishes for this comforting option. Cabbage casserole is great alongside smoked or grilled meats at a barbecue, or—as we mentioned—as a side for a rich cold-weather roast, like a turkey or a roast beef.
If you'd like to turn this casserole into an entree, you can add protein in the form of cooked ground meat or chickpeas.
How To Store Cabbage Casserole
The best container for storing cabbage casserole is an airtight Tupperware or another resealable (and, yes, airtight) glass or plastic vessel. When stored this way, a cabbage casserole should stay good if refrigerated for up to 3 days.
Editorial contributions by Taylor Tobin.
Ingredients
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5 Tbsp. (2 1/2 oz.) salted butter, divided
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1 medium (2 lb.) cabbage, shredded (about 10 cups)
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1 cup chopped celery (about 2 stalks)
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2 medium-size yellow onions, chopped (about 2 1/2 cups)
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1 garlic clove, chopped (about 1 tsp.) or to taste
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Cooking spray
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2 Tbsp. all-purpose flour
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1 1/2 cups evaporated milk (from 1 12-oz. can)
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Dash of Worcestershire sauce
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1 tsp. kosher salt, or to taste
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1/2 tsp. black pepper, or to taste
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4 oz. Parmesan cheese, grated (about 1 cup), divided
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1/3 cup dry breadcrumbs
Directions
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Cook the cabbage:
Preheat oven to 350°F.
Melt 2 tablespoons of the butter in a large skillet set over medium.
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Add cabbage, celery, onions, and garlic, and cook, stirring often, until tender, 10 to 15 minutes.
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Transfer to a 3-quart lightly greased (with cooking spray) baking dish.
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Make the sauce:
Melt 2 tablespoons of the butter in a medium saucepan over medium; whisk in flour, and cook, whisking constantly, until smooth and thick, about 1 minute.
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Gradually add milk to saucepan, whisking constantly to remove any clumps. Cook, whisking constantly, until thickened and smooth, about 3 minutes.
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Remove from heat, and whisk in Worcestershire, salt, pepper, and 1/2 cup of the Parmesan until smooth. Pour sauce over cabbage mixture.
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Make the breadcrumbs:
Place remaining 1 tablespoon butter in microwavable bowl, and microwave on HIGH until melted, about 30 seconds. Add breadcrumbs and remaining 1/2 cup Parmesan to melted butter, and stir until combined.
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Sprinkle breadcrumb mixture evenly over cabbage.
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Bake the casserole:
Bake in preheated oven until casserole is bubbly and breadcrumbs are golden, 20 to 25 minutes.
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