Cheesy Cabbage Casserole with Cracker Topping (No Canned Soup)

As a busy mom always looking for ways to get my kids to eat their veggies, I've found a winner with cabbage casserole. This cheesy, comforting dish brings back memories of my Eastern European childhood while appealing to my children's Midwestern American palates. It tastes a bit like a cabbage roll, but with a Southern / Midwestern flare!

I've tweaked the classic recipe to make it healthier without sacrificing flavor. By skipping canned soup and using fresh ingredients, I create a dish that's both nutritious and delicious. The crispy cracker topping adds a fun texture that my kids love, making it easier to sneak in those extra servings of cabbage.

What makes this recipe different is that it's relatively healthy. A lot of stuffed cabbage recipes use ground beef, but I didn't want to go that route. I also wanted to keep this comfort food healthy by avoiding canned soup. As a result, guests love this recipe, while I secretly know it's healthy.

This casserole has become a go-to in our household, perfect for busy weeknights when no one feels like cooking. It's a great way to introduce cabbage to picky eaters and celebrate this humble ingredient. Plus, this cabbage casserole recipe is budget-friendly and easy to prepare, which is always a win in my book.

• Green cabbage - Provides a crisp texture and mild flavor; can be substituted with Napa cabbage or savoy cabbage for a different texture
• Onion - Adds savory flavor and aroma; red onion or shallots can be used for a milder taste
• Butter - Creates richness and helps with browning; can be replaced with olive oil or margarine for a dairy-free option
• Salt and pepper - Enhances overall flavor; adjust to taste or use other seasonings like garlic powder or herbs
• Half and half - Adds creaminess; whole milk or heavy cream can be used as alternatives
• Chicken stock - Provides depth of flavor; vegetable stock can be used for a vegetarian version
• Mayonnaise - Contributes richness and tangy flavor; Greek yogurt or sour cream can be substituted for a lighter option
• Sharp cheddar cheese - Adds bold, cheesy flavor; other melting cheeses like Gruyère or Gouda can be used for variety
• Ritz crackers - Creates a crunchy topping; panko breadcrumbs or crushed cornflakes can be used as alternatives

See recipe card for exact quantities.

Preheat and Prepare

Preheat your oven to 350°F. Grease a 2-quart casserole dish and set aside.

Cook Cabbage and Onion

In a large pan, melt 5 tablespoons of butter over medium heat. Add the chopped cabbage and onion. Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender and the onion is translucent. Season with salt and pepper to taste. Transfer this mixture to your prepared casserole dish.

Make Creamy Sauce

In a bowl, mix together the half and half, chicken stock, and mayonnaise. Pour this creamy mixture evenly over the cabbage in the casserole dish.

Prepare Topping

Melt the remaining 3 tablespoons of butter. In a separate bowl, combine the melted butter with the shredded cheddar cheese and crushed Ritz crackers. Mix well to create a crumbly topping.

Add Topping and Bake

Sprinkle the cheese and cracker topping evenly over the cabbage mixture in the casserole dish. Bake in the preheated oven for about 30 minutes, or until the topping is golden brown and the cheese is melted and bubbly.

Storage And Freezer Instructions

Allow the casserole to cool for a few minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

When freezing cabbage casserole, I find it's best to assemble it but not bake it first. This unbaked casserole can be frozen for up to 2 months. I make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

For reheating frozen casserole, I thaw it in the refrigerator overnight. Then I bake it at 350°F for about 30-40 minutes until it's hot throughout. If I'm in a hurry, I can bake it from frozen, but I add extra time and check it frequently.

I've found that freezing already baked casserole can work too, but the texture may change slightly. In this case, I thaw it and reheat gently to avoid overcooking the cabbage.

If this dish has not satisfied your casserole craving, try making our chicken and date casserole or even this instant pot chicken and pepper stew to warm you up during the cold winter months.

When I make cabbage casserole, I like to pair it with complementary side dishes to create a well-rounded meal. A popular choice is mashed potatoes, which provide a creamy contrast to the texture of the casserole.

For added flavor and crunch, I sometimes serve cornbread alongside the dish. Its slightly sweet taste balances the savory notes of the cabbage casserole nicely.

To incorporate more vegetables into the meal, I often prepare a light salad. A fresh salad with a zingy lime vinaigrette can add a refreshing element to the plate.

For a heartier option, I might include fried rice as a side dish. The combination of textures and flavors works well together.