A cheesy side dish with a crunchy topping is the perfect accompaniment to so many dinners. Make that side out of cabbage for a fun twist on the cheesy potato casserole we all love!
Cheesy cabbage casserole is a lot like cheesy potatoes, or funeral potatoes as you may know them, but without the potatoes. This is a lower carb alternative if you are looking for that or just a fun way to use up that cabbage. It is cheesy, comforting and oh so good.
We have been getting beautiful heads of cabbage in our CSA boxes. This was a particularly huge and nice head of cabbage. My husband is not a fan of cooked cabbage in general and he also doesn’t eat coleslaw.
While I like both, this huge head of cabbage was more than I thought I could tackle on my own. Even I have my limits after all!
So I decided to go on a mission and get creative in hopes that my husband and Little Dude would help me eat the cabbage before I had to leave town for work. I had seen a recipe title for cheesy cabbage somewhere and that got my wheels turning.
I enjoy cabbage with Parmesan cheese on it, but that was the extent of my cabbage and cheese mingling experience. The idea of a cheesy cabbage seemed a little strange but also felt like it had potential.
We are all big fans of cheese, so I thought if anything would get the guys to help me on this quest adding plenty of cheese would! So I went to work making a cabbage version of the cheesy potato casserole.
The first hurdle was shredding the cabbage. I figured getting it small would make eating it easier and I think I was right.
Thinly slice it and then run your knife through it again the other way. That way you get nice tidy bites of cheesy cabbage goodness.
You could certainly mix it all together in a bowl before putting it in a casserole. I chose to dirty one less bowl and just layer it in the baking dish.
Cabbage cooks down so much and releases some liquid, so I figured it would all kind of come together in the end.
When I first put the cheesy mixture over the cabbage I almost panicked. It didn’t seem like it was going to be near enough.
But I forged on anyway and as things cooked down, it really did come together as I had envisioned.
My husband served himself up a big serving for dinner. I guess he didn’t see any of the assembly and thought he was sitting down to a nice pile of cheesy potatoes.
A bite or two in he realized that’s not exactly what he had and recognized I tricked him into cabbage.
He went ahead and ate it anyway even with the knowledge of it’s true identity. Honestly he didn’t race me to eat the leftovers, but that was fine. I really liked it and ate it for lunch most of the rest of the week.
I think you should definitely give this recipe a go! Maybe you can convert a cabbage hater into a lover or maybe you will find a new favorite side dish.
We have been still been getting great cabbage, both green and red. What are your favorite ways to eat cabbage?
- 1 large head cabbage
- 1 small onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 (10.5 oz.) cans cream of chicken soup
- 1 1/2 cups milk
- 1 cup sour cream
- 3 cups shredded cheese (cheddar or Colby-jack)
- 2 cup corn flake crumbs
- 1/2 cup butter
- Preheat oven to 350°F and spray a 9x13-inch pan with cooking spray.
- Clean and shred the head of cabbage and dice the onion.
- Place half of the cabbage in the bottom of the prepared dish. Distribute the onion over the top and then the remaining cabbage. Sprinkle with salt and pepper.
- In a bowl, mix together the cream of chicken, milk, sour cream and cheese. Pour evenly over the top of the cabbage.
- Bake for about 20 minutes. Then mix the corn flake crumbs with the butter and sprinkle over the top of the cabbage. Bake for another 30 minutes or until bubbly and the cabbage is cooked to your liking.
- Let rest for about 5-10 minutes and then serve.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 66mgSodium: 820mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 11g
All nutritional information is estimated and will depend on the exact ingredients you use.