Cabbage Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/vegetable-casseroles/cabbage-casseroles/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 30 Aug 2024 12:50:52 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Cabbage Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/vegetable-casseroles/cabbage-casseroles/ 32 32 Cabbage Casserole https://www.tasteofhome.com/recipes/cabbage-casserole/ Wed, 24 Jul 2024 16:38:15 +0000 http://origin-www.tasteofhome.com/recipes/cabbage-casserole/

Ingredients

  • 1 large head cabbage, shredded (about 12 cups)
  • 6 tablespoons butter, divided
  • 1 medium onion, chopped
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 8 ounces Velveeta, cubed
  • Salt and pepper to taste
  • 1/4 cup dry bread crumbs
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, melt 5 tablespoons butter over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Reduce heat to low. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in cabbage, salt and pepper.
  2. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining 1 tablespoon butter over medium heat; add bread crumbs. Cook and stir until lightly browned, 3-4 minutes; sprinkle over casserole.
  3. Bake, uncovered, until heated through, 20 to 30 minutes.

Cabbage Casserole Tips

How should you shred cabbage when making cabbage casserole?

Although it's tempting to buy pre-shredded cabbage, learning how to do it yourself will save you money in the long run. Check out our quick and easy guide to shredding cabbage yourself!

What can you serve with cabbage casserole?

There's no better pairing for cabbage than corned beef. Our slow-cooker corned beef is the perfect recipe to go with this cabbage casserole. The end result is the ultimate comfort meal.

How long will leftovers of cabbage casserole last?

Cover and refrigerate cooked cabbage within 2 hours of cooking and use it within 3-5 days. To extend the shelf life of cooked cabbage, freeze it in an airtight container for up to 10 months.

—Ellie Crowley, Taste Recipes Culinary Assistant

Nutrition Facts

1 cup: 259 calories, 18g fat (10g saturated fat), 52mg cholesterol, 756mg sodium, 18g carbohydrate (8g sugars, 5g fiber), 8g protein.

]]> Scalloped Cabbage Casserole https://www.tasteofhome.com/recipes/scalloped-cabbage-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/scalloped-cabbage-casserole/

Ingredients

  • 8 cups thinly sliced cabbage (2-2-1/2 pounds)
  • 2 large carrots, shredded
  • 1 medium onion, finely chopped
  • 5 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups whole milk
  • 1-1/2 cups shredded process American cheese
  • 1/2 cup seasoned bread crumbs
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
Text Ingredients

Directions

  1. Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened.
  2. Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers.
  3. In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole.
  4. Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.

Nutrition Facts

1 each: 193 calories, 13g fat (8g saturated fat), 36mg cholesterol, 538mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 7g protein.

]]> Scalloped Cabbage https://www.tasteofhome.com/recipes/scalloped-cabbage/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/scalloped-cabbage/

Ingredients

  • 1/2 medium head cabbage, chopped (about 4 cups)
  • 3 tablespoons canola oil
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 3/4 cup bread crumbs
  • 2 tablespoons butter, melted
  • Minced chives, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Place cabbage in a greased 2-qt. baking dish. In a saucepan, heat oil over medium heat. Whisk in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle over top.
  2. Bake, uncovered, until bubbly, 20-30 minutes. Serve immediately. If desired, garnish with chives.

Scalloped Cabbage Tips

How old is this scalloped cabbage recipe?

Scalloped cabbage has been a popular side dish for over 100 years. Thanks to its simple, affordable ingredients, it was particularly common in times of scarcity, such as during World War I. Home cooks could leave out pricier ingredients (like the shredded cheese) when times were tough or food rations were in place. Find more thrifty Great Depression-era recipes.

How can you make this scalloped cabbage recipe your own?

For your own unique spin on scalloped cabbage, feel free to switch up the cheese. Swap in Parmesan, Gruyère, fontina or a cheese blend for the cheddar. You can also use crushed crackers in place of the breadcrumbs. Buttery options, like Ritz crackers, work best.

What can you serve with scalloped cabbage?

Serve scalloped cabbage with your favorite meat. It’s delicious with roast pork, steak or chicken. Round out the meal with homemade applesauce and dinner rolls. —Katie Bandurski, Taste Recipes Associate Editor

Nutrition Facts

3/4 cup: 283 calories, 19g fat (8g saturated fat), 33mg cholesterol, 481mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 9g protein.

]]> Cabbage Au Gratin https://www.tasteofhome.com/recipes/cabbage-au-gratin/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/cabbage-au-gratin/

Ingredients

  • 1 medium head cabbage, shredded (about 8 cups)
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2 tablespoons milk
  • 1 cup shredded process American cheese (Velveeta)
  • 1 cup soft bread crumbs
  • 1 tablespoon butter
Text Ingredients

Directions

  1. In a large covered saucepan, cook cabbage in boiling salted water for 5 minutes; drain. Place in a greased 8-in. square baking dish.
  2. In a small saucepan, blend soup and milk; heat well. Add cheese and stir until melted. Pour over cabbage. Saute bread crumbs in butter until golden; sprinkle over cabbage. Bake at 350° for 15-20 minutes or until hot.

Nutrition Facts

1/2 cup: 111 calories, 6g fat (4g saturated fat), 15mg cholesterol, 436mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 5g protein.

]]> Scalloped Creamy Cabbage Casserole https://www.tasteofhome.com/recipes/scalloped-creamy-cabbage-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/scalloped-creamy-cabbage-casserole/

Ingredients

  • 5 to 6 cups shredded cabbage
  • 2 medium onions, finely chopped
  • 1 medium green pepper, finely chopped
  • 1/4 cup butter
  • 2 cups shredded sharp cheddar cheese
  • 2 cups coarsely crushed sour cream and chive croutons, divided
  • 1 cup milk or half-and-half cream
Text Ingredients

Directions

  1. In a large saucepan, cook cabbage in boiling salted water for 4-5 minutes or until almost tender; drain. In a smaller saucepan, saute onions and green pepper in butter until tender. Combine cabbage, onion-pepper mixture, cheese and 1-1/2 cups of croutons.
  2. Spoon into a 13x9-in. baking dish. Pour milk or cream overall; do not stir. Sprinkle with remaining croutons. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts

1/2 cup: 255 calories, 15g fat (10g saturated fat), 49mg cholesterol, 452mg sodium, 20g carbohydrate (6g sugars, 3g fiber), 10g protein.

]]> Au Gratin Cabbage https://www.tasteofhome.com/recipes/au-gratin-cabbage/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/au-gratin-cabbage/

Ingredients

  • 2 cups shredded cabbage
  • 1/2 cup grated carrot
  • 1/4 cup chopped green onions
  • 1 egg
  • 1/2 cup milk
  • 3 tablespoons shredded Swiss cheese
  • 1/4 teaspoon seasoned salt
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon shredded Parmesan cheese
Text Ingredients

Directions

  1. In a large skillet coated with cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish.
  2. In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts

3/4 cup: 156 calories, 8g fat (4g saturated fat), 126mg cholesterol, 345mg sodium, 11g carbohydrate (8g sugars, 3g fiber), 10g protein.

]]> Creamy Broccoli Cabbage https://www.tasteofhome.com/recipes/creamy-broccoli-cabbage/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-broccoli-cabbage/

Ingredients

  • 4 cups shredded cabbage
  • 1/2 pound fresh broccoli florets
  • 2 tablespoons butter
  • 4 ounces cream cheese, cubed
  • Salt to taste
Text Ingredients

Directions

  1. Place cabbage and broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
  2. Meanwhile, in another saucepan, melt butter. Stir in cream cheese until melted. Drain vegetables; top with cream sauce. Add salt and toss to coat.

Nutrition Facts

3/4 cup: 121 calories, 11g fat (7g saturated fat), 31mg cholesterol, 113mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.

]]> Cheddar Cabbage Casserole https://www.tasteofhome.com/recipes/cheddar-cabbage-casserole/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/cheddar-cabbage-casserole/

Ingredients

  • 1 large head cabbage, shredded
  • 10 tablespoons butter, softened, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup soft bread crumbs
Text Ingredients

Directions

  1. In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes or until crisp-tender; drain well. Add 2 tablespoons butter; set aside.
  2. In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. In a greased 3-qt. or 13x9-in. baking dish, place half of the cabbage. Pour half of the sauce over cabbage. Repeat layers. Sprinkle with cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese. Bake, uncovered, at 350° for 18-22 minutes or until cheese is melted.

Nutrition Facts

1 cup: 246 calories, 18g fat (12g saturated fat), 57mg cholesterol, 387mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 9g protein.

]]> Vegetarian Cabbage Rolls https://www.tasteofhome.com/recipes/vegetarian-cabbage-rolls/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/vegetarian-cabbage-rolls/

Ingredients

  • 1-1/2 cups chopped fresh mushrooms
  • 1 cup diced zucchini
  • 3/4 cup chopped green pepper
  • 3/4 cup chopped sweet red pepper
  • 3/4 cup vegetable broth
  • 1/2 cup bulgur
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 large head cabbage
  • 6 tablespoons shredded Parmesan cheese, divided
  • 2 teaspoons lemon juice
  • 1 can (8 ounces) tomato sauce
  • 1/8 teaspoon hot pepper sauce
Text Ingredients

Directions

  1. In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes.
  2. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture.
  3. Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
  4. Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

Nutrition Facts

2 each: 142 calories, 3g fat (1g saturated fat), 5mg cholesterol, 675mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

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