Old-fashioned cabbage casserole is a comforting, budget-friendly baked dish that transforms humble cabbage into a creamy, cheesy, and satisfying meal. It typically combines shredded cabbage with a rich sauce, often featuring ground beef or sausage, and is topped with a golden, buttery breadcrumb crust. This casserole is a true classic because it’s simple to assemble, uses everyday ingredients, and delivers a deeply savory flavor that pleases crowds and families alike.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g), cored and shredded
- 1 lb (450 g) ground beef (80/20)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 cup (120 g) shredded sharp cheddar cheese
- 1/2 cup (60 g) shredded mozzarella cheese
- 1 cup (80 g) fresh breadcrumbs
- 2 tablespoons (30 g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (3-quart) baking dish.
- Bring a large pot of salted water to a boil. Add the shredded cabbage and cook for 3–4 minutes, until just wilted. Drain well, pressing out excess water with a spoon. Set aside.
- In a large skillet over medium-high heat, cook the ground beef with the onion, breaking it up with a spoon, until the beef is browned and the onion is soft, about 6–8 minutes. Add the garlic and cook for 1 minute more. Drain off any excess fat.
- In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, salt, pepper, and smoked paprika (if using).
- In the prepared baking dish, layer half of the cabbage, then half of the beef mixture, then half of the soup mixture. Repeat the layers with the remaining cabbage, beef, and soup mixture. Sprinkle both cheeses evenly over the top.
- In a small bowl, toss the breadcrumbs with the melted butter. Sprinkle the buttered crumbs over the cheese.
- Bake uncovered for 45–50 minutes, until the casserole is bubbling around the edges and the top is golden brown. If the crumbs brown too quickly, loosely cover with foil for the last 15 minutes.
- Let rest for 10 minutes before serving. The internal temperature of the casserole should reach 165°F (74°C) when checked with a food thermometer.
Tips
- Substitutions: Use ground turkey or Italian sausage instead of beef. For a vegetarian version, replace the meat with 2 cups of cooked lentils or a meat substitute. Cream of celery or chicken soup can replace the mushroom soup.
- Make it ahead: Assemble the casserole (without the breadcrumb topping) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add the breadcrumbs and increase baking time by 10–15 minutes, as the casserole will be cold.
- Common mistake: Not draining the cabbage well enough can make the casserole watery. After boiling, press the cabbage in a colander with the back of a spoon to remove as much liquid as possible.
- Breadcrumbs: For extra crunch, use panko breadcrumbs. If you prefer a softer topping, reduce the butter to 1 tablespoon and mix the crumbs with the cheese before sprinkling.
Serving Suggestions
Serve this casserole as a main dish with a simple green salad and crusty bread. It also pairs well with roasted carrots, steamed green beans, or a side of mashed potatoes. For a lighter meal, serve smaller portions alongside a bowl of tomato soup.
Variations
- Cheesy Bacon Cabbage Casserole: Add 6 slices of cooked, crumbled bacon to the beef mixture and use smoked cheddar instead of sharp cheddar.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or a chopped jalapeño to the beef mixture, and use pepper jack cheese instead of mozzarella.
- Rice-Stuffed Cabbage Casserole: Stir 2 cups of cooked white or brown rice into the beef mixture before layering. This makes the casserole more substantial and stretches it further.
- Tomato-Based Version: Replace the cream of mushroom soup with 1 can (15 oz / 425 g) of tomato sauce and reduce the milk to 1/4 cup (60 ml). This creates a tangier, more rustic dish.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The casserole will keep for 3–4 days. To reheat, place a portion in the microwave for 2–3 minutes, or reheat in a 350°F (175°C) oven for 15–20 minutes, until heated through to 165°F (74°C). This casserole also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pre-shredded cabbage from a bag? Yes, a 14-ounce (400 g) bag of coleslaw mix works fine. You can skip the boiling step and sauté the cabbage in a large skillet with a little oil for 5–7 minutes to wilt it, then proceed with the recipe.
Why is my casserole watery? Cabbage releases a lot of liquid as it cooks. To prevent this, make sure to drain the boiled cabbage thoroughly and press out excess moisture. Also, avoid overloading with extra milk or soup; stick to the measurements.
Can I make this without condensed soup? Yes. Make a quick white sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, cook for 1 minute, then gradually whisk in 1 cup (240 ml) chicken or vegetable broth and 1/2 cup (120 ml) milk. Cook until thickened, then use in place of the soup.
Can I prepare this casserole in advance and freeze it? Absolutely. Assemble the casserole completely, but do not add the breadcrumbs. Cover tightly and freeze for up to 3 months. To bake, thaw overnight in the refrigerator, add the breadcrumbs, and bake as directed, adding 10–15 minutes to the baking time.
What meat can I use instead of ground beef? Ground pork, turkey, or chicken all work well. If using chicken or turkey, consider adding a tablespoon of olive oil to the skillet to prevent sticking, as they are leaner. Italian sausage (casings removed) adds great flavor.
How do I know when the casserole is fully cooked? The casserole is done when it is bubbling at the edges and the top is golden. The internal temperature should read 165°F (74°C) on an instant-read thermometer inserted into the center. Let it rest for 10 minutes before serving to set the layers.
Related
- How Many Carbs in Cabbage? Carb Count & Facts
- Black Pepper to Turmeric Ratio: The Golden Paste Formula
- Onion Powder to Onion: Easy Substitution Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).