Cheesy Cabbage Casserole
This cheesy cabbage casserole combines tender green cabbage with creamy processed cheese and a crispy buttery cracker crust, making it an easy comfort-food side dish for family dinners and holiday tables.
This cheesy cabbage casserole combines tender green cabbage with creamy processed cheese and a crispy buttery cracker crust, making it an easy comfort-food side dish for family dinners and holiday tables.
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Cut cabbage into 1-inch pieces.
In a large skillet, melt 2 tbsp of butter or bacon grease over medium heat.
Add the chopped cabbage and cook until tender, about 10-12 minutes.
Add the processed cheese cubes, sugar, seasoning salt (or salt and pepper), and crushed red pepper flakes.
Cook, stirring frequently, until the cheese has fully melted and coated the cabbage.
Pour the mixture into a greased baking dish and spread it out evenly.
To make the topping, combine the cracker crumbs and 4 tbsp of melted butter in a small bowl.
Sprinkle the cracker topping evenly over the cabbage.
Bake uncovered at 350°F for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Let cool slightly before serving. Garnish with optional fresh parsley or sliced green onions if desired.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
Use fresh medium head cabbage. It will soften during baking as it braises in the creamy cheese mixture.
Buttery or saltine crackers work well. Crush them into fine to medium crumbs and toss with melted butter before topping.
Yes. Assemble completely, cover, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the cooking time.
Use sharp cheddar, American cheese slices, or a blend of cheddar and Velveeta for similar creaminess. Avoid hard cheeses like Parmesan alone.
Bacon grease adds flavor but is optional. Use all butter if preferred, or reduce to 3 tbsp total fat if omitting the bacon grease.
