Baked Cabbage Casserole
A comforting baked cabbage casserole with creamy cheese and crunchy topping, perfect for family dinners and those craving hearty, wholesome flavors.
Ingredients
Instructions
- Cut the cabbage into small pieces and boil in slightly salted water until almost tender.
- Remove from heat, drain, and pour into a greased 13 x 9-inch casserole dish.
- In a bowl, mix the cream of celery soup with half a can of milk.
- Pour the soup mixture over the cabbage in the casserole dish.
- Sprinkle shredded Cheddar cheese evenly over the top.
- Crumble corn flakes or bread crumbs and scatter over the cheese.
- Dot with margarine or place small pieces over the topping.
- Bake in a preheated oven at 350°F (175°C) for about 30-40 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, consider adding cooked ground beef or sausage to the cabbage before layering. If you don't have cream of celery soup, a homemade white sauce can be a great substitute. Don't skip on the margarine; it helps create a crispy topping. For a twist, try adding some sautéed onions or garlic to enhance the dish.
Serving Suggestions
This Baked Cabbage Casserole pairs beautifully with grilled meats or roasted chicken for a complete meal. For a vegetarian option, serve it alongside a fresh garden salad or some crusty bread. It also makes a great side dish for holiday gatherings or family dinners.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out. You can also microwave individual portions, heating them in 1-minute intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Cabbage Casserole contains roughly 553 calories, with 7g protein, 7g carbohydrates, and 56g fat. It is a good source of calcium (15% of the Daily Value), protein (13% of the Daily Value), and vitamin A (12% of the Daily Value). Note that it is relatively high in sodium, at 1288mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it fully, then cover and refrigerate. When ready to bake, just pop it in the oven directly from the fridge, adding an extra 10-15 minutes to the baking time to ensure it's heated through.
What can I substitute for Cheddar cheese?
If you're looking for a different flavor, you can substitute Cheddar cheese with Monterey Jack, Swiss, or even a blend of your favorites. For a lower-fat option, use a reduced-fat cheese, or omit it entirely for a lighter version of the dish.
Is this recipe suitable for freezing?
Yes, this casserole freezes well. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake as directed until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).