Creamed Cabbage Casserole
Indulge in the comforting simplicity of a Creamed Cabbage Casserole, a hearty dish that transforms humble cabbage into a rich, velvety delight. Tender strips of green cabbage are cooked to perfection and blanketed in an ultra-creamy cheddar cheese sauce infused with a touch of nutmeg for a warm, aromatic depth. Topped with a golden, crunchy layer of panko breadcrumbs, Parmesan, and olive oil, this baked casserole strikes the perfect balance between creamy and crisp in every bite. Ready in just over an hour, this crowd-pleasing recipe is ideal for weeknight dinners, holiday spreads, or as a standout side dish alongside roasted meats. With its irresistible blend of textures and flavors, this creamed cabbage casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 head (about 2 pounds) Green cabbage
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Ground nutmeg
- 1 cups Shredded sharp cheddar cheese
- 1 cups Panko breadcrumbs
- 1 tablespoon Olive oil
- 0.25 cups Grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Remove any wilted outer leaves from the cabbage, then cut it into quarters and remove the core. Slice the quarters into 1/2-inch strips.
Bring a large pot of salted water to a boil. Add the cabbage and cook for 5-7 minutes, until just tender. Drain well and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and cream, cooking until the sauce thickens, about 3-4 minutes. Stir in 1 teaspoon of salt, black pepper, and nutmeg.
Remove the sauce from the heat and stir in the shredded cheddar cheese until melted and smooth.
Spread the cooked cabbage evenly in the prepared baking dish. Pour the cheese sauce over the cabbage, ensuring it is evenly coated.
In a small bowl, combine the panko breadcrumbs, olive oil, grated Parmesan cheese, and the remaining 1/2 teaspoon of salt. Mix well.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy and the sauce is bubbling.
Remove from the oven and let the casserole rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.2 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 349 mg | 27% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 432 mg | 9% | |
*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.
