Cabbage Casserole

| January 13, 2014 | 6 Comments

Cabbage Casserole Recipe, as seen on Taste of
Follow step-by-step, photo illustrated instructions for making this delicious Cabbage Casserole dish. We’re taking cooked cabbage up a couple of levels, adding some cheddar cheese, and making a dish even those family members that don’t like cabbage will find themselves asking for seconds. I’ve never been a fan of cooked cabbage myself, and it even made me go back for more.  Printable recipe included.


Cabbage Casserole, slider.
Cabbage Casserole Recipe:

Several weeks ago, one of my auction buddies, asked me about a recipe for a Cabbage Casserole.  I had to admit to her that I’d never even heard of such.  Mama often cooked cabbage during my youth, but I don’t ever recall that she made a casserole out of it.  Of course, it didn’t really matter, because just like collards, I didn’t care for cooked cabbage either.  To me, cabbage was meant for making Cole Slaw.  I just never got use to trying to eat it cooked.

Maybe I did eat a bit of sauerkraut when it was available, but cooked cabbage just didn’t appeal to me.  It was one of those “green” vegetables that I’ve never developed a taste for, despite how good for your health they are suppose to be.

So, when auction buddy Gennelle, asked about the recipe for a casserole, I told her I’d see if I could find something for her.  We were talking on the phone while I searched the Internet for a recipe.  When I found one, and started reading the ingredients for it, she said she was suddenly remembering how she use to make it.  She declined a printed copy of what I found, thanked me, and that was that.

A week or so later, Gennelle started telling me how much all of her family enjoyed the Cabbage Casserole she had fixed.  I found it interesting, but still hadn’t considered making one of my own.

A few days after that, my brother and I were going through a cafeteria line at a restaurant out of town.  Sitting among the dishes to select from, were small bowls marked “Cabbage Casserole.”  Having heard my recent tale of the stuff, he decided we should try it.  We picked up one of the single serving bowls to split between us.  Surprisingly, it wasn’t the worse thing I’d ever tried, but I let older brother finish it off.

I started looking around some of my old cookbooks, then the Internet, and finally put together a recipe that I thought might work out.  Sure enough, this stuff is GOOD.  (I can’t believe I just said that about cabbage.)  But, it was, and I hope you might give the recipe a try.  I ended up eating a couple of servings just as soon as all the picture taking was over.  Don’t forget, I’m not one that normally likes cooked cabbage, but this will become a keeper in my book.  I hope you’ll say the same.

Gennelle says she put Stove Top Stuffing on top of hers instead of Bread Crumbs.  I told her I liked the idea, and that I’d try that the next time, because I thought a little “crunch” would make it even better.  You might want to consider it yourself.  So, if you’re ready to cook up some cabbage, open up the doors and windows… and Let’s Get Cooking!


Cabbage Casserole, you'll need these ingredients.
Cabbage Casserole:  You’ll need these ingredients.


Cabbage Casserole, remove any old or bad leaves.
Start by removing any bad or old leaves from your head of cabbage.


Cabbage Casserole, wash the vegetables.
Scrub the carrot, and rinse the outside layers of the cabbage, under some cool running water.


Cabbage Casserole, cut the cabbage.
Cut the cabbage, removing the hard center core, and then cut the cabbage into small bite sized pieces.


Cabbage Casserole, cover cabbage with water.
Place the cabbage in a good size stock pot and add enough water to just slightly cover the cabbage.


Cabbage Casserole, add vinegar.
Add the Vinegar.  The older cooks say this will help cut down on the “aroma” of the cabbage while it cooks.

Place the pot on your stove top on High heat.  Let it come to a rolling boil, then reduce the heat down to just below medium and let it continue to cook at a low boil until tender.  You can cover the pot or not cover the pot.  It’s up to you.  This will take about an hour to cook, so keep an eye on the water and don’t let it get too low.  You can add more as needed until the cabbage is tender.

While it’s cooking, let’s go ahead and prepare the other items.


Cabbage Casserole, dice the carrots.
Dice the carrot into small pieces.  I’m only using one carrot, basically to add some color to the dish.


Cabbage Casserole, slice and dice the onion.
Remove the outer skin from the onion, then slice and dice it into small pieces.


Cabbage Casserole, shred the cheese.
Shred up the cheese using a box grater, then just set it aside for the moment.


Cabbage Casserole, cook until tender.
Cook the cabbage until tender, then remove from heat.


Cabbage Casserole, drain the cabbage.
Drain the cabbage in a large colander.


Cabbage Casserole, add butter and onions to the pot.
While the Cabbage is draining, place the Butter and the diced Onions in the stock pot.  Return it to the stove top over Medium heat.


Cabbage Casserole, add the carrots.
Toss in the diced Carrots and saute the vegetables until they are tender.


Cabbage Casserole, add the mushroom soup.
Add the Mushroom Soup.  Do NOT dilute the soup, just pour it straight into the pot from the can, without adding the water it might have called for on the can.


Cabbage Casserole, stir well.
Stir it up well.


Cabbage Casserole, add the cabbage.
Add about half of the cabbage and stir it up again.


Cabbage Casserole,
Then, add the remaining cabbage and stir some more.  Get it all mixed up really good.


Cabbage Casserole, add the salt.
Add the Salt.


Cabbage Casserole, add the black pepper.
Add the Black Pepper.

OK.  At this point, you could slowly stir in the cheese, adding a little at a time, until you get it all mixed together.  I decided to do it the hard way, as you’ll see in just a minute.


Cabbage Casserole, casserole dish.
You’ll need about a 2.5 Quart casserole dish to put it all in.


Cabbage Casserole,
Place a layer of the cabbage mixture in the casserole dish.


Cabbage Casserole, add some cheese.
Add a layer of the grated Cheese.

I was thinking at this point, that I’d add the cabbage and cheese in layers.  Then, I decided I wanted to be sure it was all mixed in together.


Cabbage Casserole, stir gently.
So, I grabbed a big wooden spoon and gently stirred it together.  Isn’t it nice to be able to change your direction in life sometimes?


Cabbage Casserole, add more cabbage and cheese.
It was so much fun, I added another layer of Cabbage, then another layer of Cheese and stirred it up again.


Cabbage Casserole, smooth out the top.
I needed to get back to the recipe, so I topped it off with the little bit of remaining cabbage that was still in the pot. I stirred it all up really good, then smoothed it all out in the casserole dish.  I was just having fun and doing my own thing.  Try it some time.


Cabbage Casserole, add the breadcrumbs.
Sprinkle on the Bread Crumbs.


Cabbage Casserole, spread it out smoothly.
Spread the Bread Crumbs out smoothly across the top.

This reminded me of playing in dirt when I was a kid.  I had an old, rusted, metal, toy road scraper as a child.  My cousins and I use to get under the house and play with our trucks during the summer months.  It was cooler under the house and a great place to play.  We’d build roads to nowhere and spend hours driving our trucks, knocking down hills, and building more roads.  Kids now days have no idea how much fun you can have getting dirty.  Try that with one of those TV or computer games.  (Sorry, I was having a flashback to my youth.)


Cabbage Casserole, drizzle the top with butter.
Melt the remaining Butter, and drizzle it over the top of the Bread Crumbs.


Cabbage Casserole, baking time and temp.
Bake at 350º for 25 to 30 minutes, or until it’s heated all the way through.  It’s already cooked, you’re just getting it all good and warmed up.


Cabbage Casserole, remove from oven.
Remove it from the oven and let it cool a bit.  It will be boiling hot after being in the oven, so be careful and don’t burn yourself.

I added some leftover fried Onion pieces from where I made the Green Bean Casserole at Thanksgiving. It just need a little something extra for it’s picture.


Cabbage Casserole, serve warm and enjoy.
Serve warm and Enjoy!


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Cabbage Casserole, with printable recipe, as seen on Taste of

Cabbage Casserole

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 1x
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American


Follow step-by-step, photo illustrated instructions for making this delicious Cabbage Casserole dish. We’re taking cooked cabbage up a couple of levels, adding some cheddar cheese, and making a dish even those family members that don’t like cabbage will find themselves asking for seconds. I’ve never been a fan of cooked cabbage myself, and it even made me go back for more.



  • 1 whole Cabbage, shredded
  • 1 medium Onion, diced
  • 1 medium Carrot, diced
  • 1 can Cream of Mushroom Soup
  • 1 stick Butter, divided
  • 6 ounces American Cheese, grated
  • 1 Tablespoon Apple Cider Vinegar.
  • ½ cup dry Breadcrumbs
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper


  1. Remove any bad or old outer leaves from the cabbage. Save for compost pile or discard.
  2. Rinse the cabbage and the carrot under cold running water.
  3. Remove core from cabbage and discard.
  4. Slice cabbage into bite size pieces.
  5. Place cut cabbage in a large sauce pot, cover with water.
  6. Add the vinegar and cook cabbage over medium heat until tender.
  7. Remove both ends from carrot and discard. Dice carrot into small pieces
  8. Remove outer skin layer from onion and discard. Slice onion in half, dice into small pieces.
  9. When tender, drain the cooked cabbage thoroughly.
  10. Place diced onions, carrots and 3 Tablespoons of the butter in the large pot.
  11. Saute until onions are translucent and carrots are tender.
  12. Add the mushroom soup, stir until warm.
  13. Add the drained cabbage a little at the time, stirring after each addition.
  14. Add Salt.
  15. Add Black Pepper
  16. Stir well to be sure it’s all mixed together.
  17. Taste the dish at this point to see if it needs more salt or black pepper. Add if needed.
  18. Spoon 1/3 of the mixture into an ungreased 2.5 quart casserole dish, and spread out evenly.
  19. Top with some of the grated cheese and give it a gentle stir, just to mix it up a bit.
  20. Repeat the process, adding another 1/3 layer of cabbage, then cheese, stirring gently again.
  21. Top the mixture with the remaining 1/3 of the cabbage.
  22. Sprinkle bread crumbs all over the top of the cabbage, spreading evenly with a spoon.
  23. Melt remaining butter and drizzle over breadcrumbs.
  24. Bake, uncovered, at 350º for 25-30 minutes or until thoroughly heated all the way thru.
  25. Serve warm and Enjoy!


Adding the vinegar to the cabbage while it cooks, may cut down on some of the “aroma” while it cooks. This would be great topped with a Stuffing mix instead of Bread Crumbs. That would add a little crunchiness.

Keywords: Cabbage Casserole Recipe, made from scratch, bread crumbs, casserole, southern recipes


Your Comments:  Have you ever tried a Cabbage Casserole recipe?  Do you like cooked cabbage?  I’d love to hear your comments on our recipe.  It will only take a few minutes to share your thoughts with us.  Just remember, all comments are moderated.  That just means that I read each and every one of them before they are approved for posting on our family friendly website.  If you try our recipe, do come back and let us know how you like it.  It could help someone else decide whether or not they want to try it.  Thank you in advance.

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Be Blessed!!!


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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (6)

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  1. Jennifer says:

    Great success! We followed the recipe excluding the carrots (didn’t have). Instead of all butter with onions, we used some olive oil instead. We also stirred in some chicken with Italian seasoning after the onions. Overall a great first try and look forward to making it again.

  2. Deb says:

    My husbands uncle gave us a 5lb bag of shredded cabbage and another 5lb bag of shredded carrots! I can only eat so much coleslaw then I found your recipe!I added this to our holiday meal. I did not have any mushroom soup so I went back to the net and found “substitute for cream of mushroom or chicken soup”. I added a couple tbsp of concentrated chicken bouillon to water when I boiled the cabbage. I also fried up a half lb of bacon cut small and added it to the mix, adding just a little of the drippings to the cabbage mixture as well and used Italian bread crumbs (again all I had). I skipped the salt as the extra ingredients provided for it. the dish was a hit! Thanks so much for the recipe.

  3. Valarie says:

    Found your recipes this morning. Happy! Never heard of cabbage casserole, going to make tonight but w/ cream of chicken soup. To go w/ salmon, pintos,cornbread. Was to be fried potatoes but I am going to give this a whirl. Thanks for your lighthearted attitude to life and seriousness to food!.(Couldn’t cook w/o my Mommy’s old iron skillets either).

    • Steve Gordon says:

      Hi Valerie, It sounds like you’ve got a great meal already in the making. I hope you enjoy the Cabbage Casserole recipe and that you’ll come back and let me know how it turned out for you. I appreciate your comments and Thank You for taking the time to share them with us.

      Cast Iron is great isn’t it? Glad you’ve got one that belonged to your mom, I know it’s a treasured part of your kitchen. Do stop by for another visit with us… real soon. Be Blessed!!! -Steve

  4. Paula S says:

    Coming from a German heritage we ate a lot of cabbage – and I am a big fan. But when I saw you put a can of cream of mushroom soup in the casserole it just turned me off. I did like the tip about the vinegar, however. I might make this ( maybe not) but I would crush up Ritz crackers and stir them in melted butter for the topping rather than bread crumbs.

    Thanks for all your ideas and recipes.

    • Steve Gordon says:

      Hi Paula, I take it you don’t like mushrooms. I was thinking this might work with Cream of Chicken soup, but haven’t tried it. I do like the sound of using the Ritz Crackers on top as opposed to the bread crumbs. As I mentioned in the recipe, it needs a little crunchiness on top. Perhaps you’ll find one of our other recipes to try instead. Thank You for your visit and comments today. I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

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