Cabbage Casserole
Crunchy, nutritious, and surprisingly filling, this cabbage casserole is all about providing a vegetable-rich side dish that feels like it it shouldn’t be healthy.
Servings: 4
Ingredients
- 1 green cabbage (small)
- 1 sweet yellow or white onion (diced)
- ½ cup salted butter
- One 10 oz can condensed cream of mushroom soup
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- pepper to taste
Topping
- ⅛ cup melted butter
- 1 cup old cheddar cheese (shredded)
- 30 Ritz crackers (or other buttery cracker - crushed)
Instructions
- Preheat your oven to 350°. Lightly grease a 8x8 baking pan or a 2-quart casserole dish.
- Chop the cabbage but leave out the center core if it is too dense / thick.
- In a large saucepan add the butter and melt it and add in the chopped cabbage and onion. Saute for about 8-10 minutes stirring often until the cabbage cooks down.
- Season with pepper to taste.
- Transfer cabbage mixture to prepared baking dish.
- In a small bowl, add the soup, mayonnaise and garlic powder and mix well. Spread this mixture over the cabbage in your pan.
- In a separate small bowl, crush the Ritz crackers then drizzle the melted butter over top and stir. Add in the grated cheddar cheese and stir to combine. Sprinkle this mixture over top of the cabbage in the baking pan.
- Bake for 30 minutes or until the topping is nicely browned.
- Remove from the oven, let sit for 5 minutes before serving.
Notes
- Add Ground Beef: To add ground beef to this recipe, fry up one pound of lean ground beef and drain. Set aside in a bowl. Continue to saute the onions and cabbage as directed. Once the cabbage and onions are done, add the ground beef back in, season, and transfer to the prepared baking dish.