Description
This Cheesy Cabbage Casserole is a comforting and flavorful baked dish featuring tender blanched cabbage combined with a creamy blend of sour cream, cheddar, and Parmesan cheeses. Topped with buttery breadcrumbs for a crispy golden crust, it makes a perfect vegetarian main or side dish that’s easy to prepare and sure to please.
Ingredients
Scale
Main Ingredients
- 1 medium head of cabbage, shredded
- 2 tbsp unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup shredded cheddar cheese (sharp or mild)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional, for color)
- 1/2 tsp dried thyme or dried parsley (optional, for extra flavor)
- 2 large eggs, beaten
- 1 tbsp melted butter (for topping)
Instructions
- Prepare the Cabbage: Preheat your oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the shredded cabbage for 3-4 minutes until it softens slightly. Drain the cabbage well and set it aside to cool.
- Sauté the Aromatics: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the chopped onion and minced garlic, cooking them for about 3-4 minutes until they become soft and fragrant.
- Make the Cheese Sauce: In a medium mixing bowl, combine the sour cream, shredded cheddar cheese, grated Parmesan cheese, salt, black pepper, paprika (if using), and dried thyme or parsley (if using). Mix thoroughly, then stir in the beaten eggs to create a creamy cheese sauce.
- Combine the Cabbage and Sauce: In a large bowl, mix the blanched cabbage with the sautéed onion and garlic. Pour the cheese sauce over this mixture and stir well to ensure everything is evenly coated.
- Assemble the Casserole: Grease a 9×9-inch or 2-quart baking dish. Transfer the cabbage mixture into the dish and smooth out the surface. Sprinkle the breadcrumbs evenly on top, then drizzle the melted butter over the breadcrumbs to help create a golden, crispy crust when baked.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes. Bake until the casserole is bubbling and the breadcrumb topping turns golden brown and crispy.
- Serve & Enjoy: Let the casserole sit for a few minutes after baking to set. Serve warm as a satisfying vegetarian main dish or a hearty side alongside roasted meats.
Notes
- Use panko breadcrumbs for a crunchier topping; regular breadcrumbs can also be used.
- You can substitute dried thyme with parsley or omit herbs if preferred.
- Sharp cheddar cheese will give a stronger cheese flavor, while mild cheddar makes it creamier and less intense.
- For a lighter version, you can use reduced-fat sour cream or Greek yogurt.
- Ensure cabbage is well drained after blanching to avoid a watery casserole.
