Some dinners sneak up on you—busy days, a last-minute craving, or the need for something that feels like a warm hug on a plate. This cheesy cabbage casserole with its golden cracker topping fits that bill perfectly. It’s the kind of dish you might find yourself making on a slow weekend afternoon, when the air feels a bit cooler and the kitchen smells like butter and cheese melting together. The moment you pull it from the oven, there’s that satisfying crackle as you break through the buttery crust, revealing tender cabbage bathed in a rich, creamy sauce. It’s homey, but not fussy, and somehow it feels like the dish you didn’t know you needed until now.
I remember one evening when I was halfway through chopping the cabbage and got distracted by a phone call. Somehow I ended up starting the sauce before the cabbage was quite ready, so the timing was off, but the casserole still came out beautifully. The way the sharp cheddar melts into the smoky paprika sauce is forgiving like that—no need for perfection, just a little patience and a hungry appetite.
- The combination of creamy cheese sauce and crunchy cracker topping creates a delightful texture contrast that makes every bite interesting.
- It’s a great way to enjoy cabbage beyond the usual slaws and sautés, turning it into something rich and comforting.
- This casserole works well as a vegetarian main dish or a hearty side that can complement many dinners.
- It’s simple—and that’s kind of the point. No complicated steps, just satisfying flavors and textures.
If you’re wondering about leftovers, this dish keeps well in the fridge for a few days and reheats nicely without losing its charm. Just a quick zap in the microwave or warming in the oven brings back that melty goodness.
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Cheesy Cabbage Casserole with Cracker Topping
- Total Time: 1 hour
- Yield: 6 1x
Description
A comforting and flavorful cheesy cabbage casserole topped with a crunchy cracker crust, perfect as a hearty side dish or a vegetarian main course.
Ingredients
1 medium head green cabbage, cored and chopped (about 6 cups)
3 tablespoons unsalted butter, divided
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 cups shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese, divided
1 1/2 cups crushed buttery crackers (such as Ritz crackers)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon of butter.
Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5 minutes until slightly tender. Drain well and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 5 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic and stir constantly for 2 minutes to form a roux.
Gradually whisk in the milk, continuing to stir until the sauce thickens, about 5 minutes.
Remove the skillet from heat and stir in salt, black pepper, smoked paprika, 1 1/2 cups shredded cheddar cheese, and 1/4 cup Parmesan cheese until melted and smooth.
Add the drained cabbage to the cheese sauce and stir to combine evenly.
Transfer the cabbage mixture to the prepared baking dish and spread evenly.
In a small bowl, combine the crushed crackers, remaining 1/2 cup cheddar cheese, remaining 1/4 cup Parmesan cheese, and 1 tablespoon melted butter. Sprinkle this mixture evenly over the casserole.
Bake uncovered for 35-40 minutes, until the topping is golden brown and the casserole is bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Cooking this casserole doesn’t require anything fancy—just a basic baking dish and a skillet to build that luscious sauce. I usually like to serve it alongside roasted chicken or with a fresh green salad to balance the richness. Sometimes, I toss in a pinch of cayenne for a little kick, but that’s just me experimenting. If you want to switch it up, swapping the cheddar for a milder cheese or adding some cooked bacon bits to the cracker topping could be tasty. I haven’t tested all these variations, but I bet they’d bring something new to the table.
FAQ
Can I use a different type of cabbage? Green cabbage works best here, but you could try savoy or napa if you have it on hand, just expect slight texture differences.
Is this casserole freezer-friendly? It’s best enjoyed fresh or refrigerated leftovers; freezing can affect the texture of the crispy topping and cabbage.
Can I make it vegan? It would need some ingredient swaps—plant-based milk and cheese alternatives—but I haven’t tried it myself.
Give this rich, cheesy cabbage casserole a spot at your next meal and see how it turns simple ingredients into something truly comforting. Once you try it, I bet it’ll become a go-to for those nights when you want something satisfying without fuss.