Cabbage Apple and Cheese Casserole
Transform your comfort food game with this irresistible Cabbage Apple and Cheese Casserole, a perfect balance of savory and subtly sweet flavors. Tender layers of blanched green cabbage and crisp apple slices (think Granny Smith or Honeycrisp) are nestled in a creamy, sharp cheddar cheese sauce infused with a hint of nutmeg for warmth. Golden and bubbling with a crunchy breadcrumb and parmesan topping, this casserole offers a sophisticated twist on classic baked dishes. Ideal as a holiday side dish or a cozy weeknight meal, this recipe is easy to prepare and brimming with wholesome ingredients like fresh vegetables and hearty cheese. Serve it straight from the oven and watch it disappear—its creamy texture and tangy, cheesy aroma are simply irresistible! Perfect for cabbage recipes, baked casserole dishes, and comforting vegetarian options.
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Recipe Information
Ingredients
- 1 head (medium, approximately 2 lbs) green cabbage
- 2 medium (such as Granny Smith or Honeycrisp) apples
- 2 cups (shredded) sharp cheddar cheese
- 1 medium (finely chopped) onion
- 2 cloves (minced) garlic
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon ground nutmeg
- 0.5 cup breadcrumbs
- 0.25 cup (grated) parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or cooking spray.
Remove any tough outer leaves from the cabbage and cut it into thin shreds. Core and slice the apples into thin wedges.
Bring a large pot of salted water to a boil. Add the shredded cabbage and blanch for 2-3 minutes until slightly wilted. Drain and set aside.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.
Whisk in the remaining 2 tablespoons of butter and the flour, cooking for 1 minute to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook for 2-3 minutes until the sauce thickens.
Stir in the shredded cheddar cheese, salt, black pepper, and nutmeg until smooth. Remove from heat.
Layer half of the blanched cabbage in the bottom of the prepared casserole dish. Top with half of the apple slices and half of the cheese sauce. Repeat the layers with the remaining cabbage, apples, and cheese sauce.
In a small bowl, mix the breadcrumbs, grated parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling. Allow the casserole to rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 78.3 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2310 mg | 178% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2248 mg | 48% | |
*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.
