Buttery Cabbage Casserole
Indulge in the comforting, savory flavors of this Buttery Cabbage Casserole, a hearty dish that's perfect for family dinners or potlucks. Featuring tender blanched green cabbage coated in a rich, creamy cheddar and parmesan cheese sauce, this recipe is elevated with a golden-brown breadcrumb topping that adds irresistible crunch. The fragrant sautéed onion and garlic base, combined with a smooth roux and a touch of paprika, deliver layers of flavor in every bite. With just 20 minutes of prep time and a bake-until-bubbly finish, this easy casserole is a crowd-pleaser that's both satisfying and simple to make. Serve it as a side dish or a standout vegetarian main course, and watch it disappear from the table!
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) green cabbage
- 6 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups (shredded) cheddar cheese
- 0.5 cups (grated) parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Remove any damaged outer leaves from the cabbage, then cut it into quarters and remove the core. Slice the cabbage into thin strips.
Bring a large pot of salted water to a boil. Add the sliced cabbage and blanch it for 3-4 minutes. Drain the cabbage and set it aside to cool slightly.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the milk, stirring constantly to avoid lumps. Cook the sauce for 3-5 minutes, or until it thickens.
Reduce the heat to low and stir in the shredded cheddar cheese, grated parmesan cheese, salt, black pepper, and paprika. Stir until the cheese is fully melted and the sauce is smooth.
Layer the blanched cabbage evenly in the prepared baking dish. Pour the cheese sauce over the cabbage, ensuring it coats all the layers.
In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until bubbling and golden brown on top.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 11.0 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 458 mg | 35% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
