Creamy Cabbage Casserole
Indulge in the ultimate comfort food with this Creamy Cabbage Casserole—an irresistible blend of tender cabbage, rich cheese sauce, and a perfectly crispy breadcrumb topping. This easy-to-make side dish takes classic baked casseroles to the next level, featuring a velvety sauce made with Parmesan and cheddar cheese, enhanced by a touch of Dijon mustard and a hint of nutmeg for depth of flavor. The blanched cabbage absorbs the creamy sauce beautifully, while the golden panko crust adds a satisfying crunch. Ready in just over an hour, this casserole is perfect for family dinners, holiday feasts, or a cozy weeknight treat. Let its combination of creamy, cheesy, and savory elements elevate your meal and leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 head green cabbage
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1.5 cups shredded cheddar cheese
- 1 cup panko breadcrumbs
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 0.25 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with nonstick spray or butter.
Remove the outer leaves of the cabbage and cut it into quarters. Core the cabbage, then slice it into thin strips.
Bring a pot of salted water to a boil and blanch the cabbage for 2-3 minutes until slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 3-5 minutes, stirring frequently, until the mixture thickens.
Add the Parmesan cheese, 1 cup of cheddar cheese, dijon mustard, garlic powder, nutmeg, salt, and pepper to the sauce. Stir until smooth and velvety.
In a large mixing bowl, combine the cooked cabbage with the cheese sauce. Mix well to coat all the cabbage slices evenly.
Pour the cabbage mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, remaining 0.5 cup of shredded cheddar cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the top of the casserole for a crispy topping.
Bake the casserole in the preheated oven for 25-30 minutes, or until golden brown and bubbling.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.7 g | 294% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 4060 mg | 176% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 38.1 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2869 mg | 221% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1388 mg | 30% | |
*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.
