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Tender, chunky pieces of cabbage perfectly enveloped in a thick, creamy white cheese sauce with fresh parsley garnish. (Cabbage Casserole Recipe)

The Ultimate Creamy Cabbage Casserole Recipe

This incredibly creamy Cabbage Casserole Recipe features tender chunks of cabbage enveloped in a thick white cheese sauce. Topped with fine breadcrumbs and broiled to a crispy golden-brown perfection, it is the ultimate comfort food side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cabbage Casserole Ingredients
  • 1 medium green cabbage (about 2 lbs / 900g) cored and chopped into chunky pieces
  • 4 tbsp unsalted butter (56g) for the roux
  • 4 tbsp all-purpose flour (30g)
  • 2 cups whole milk (480ml) warmed slightly
  • 1 cup white cheddar cheese (120g) freshly grated
  • 1 cup gruyere cheese (120g) freshly grated
  • 1 tsp kosher salt (5g)
  • 0.5 tsp black pepper (1g)
  • 0.5 tsp garlic powder (1.5g)
  • 0.5 cup fine breadcrumbs (60g)
  • 2 tbsp fresh green parsley (8g) finely chopped

Equipment

  • 1 9x13 inch Baking Dish Essential for maximum crispy broiled edges.
  • 1 Heavy-bottomed saucepan Crucial for building a smooth roux without scorching.

Instructions
 

Making the Cabbage Casserole
  1. Bring a large pot of generously salted water to a rolling boil. Submerge the chunky pieces of cabbage and blanch for 4 to 5 minutes until just tender. Drain thoroughly and pat completely dry with clean kitchen towels.
  2. In a heavy-bottomed saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook constantly for 1 to 2 minutes until it smells nutty and turns pale golden.
  3. Slowly pour the warm whole milk into the roux while whisking continuously. Simmer gently for 3 to 4 minutes until the sauce is thick enough to coat the back of a spoon. Remove from heat.
  4. Off the heat, gently stir in the freshly grated white cheddar and gruyere cheeses until completely melted and smooth. Whisk in the kosher salt, black pepper, and garlic powder.
  5. Preheat your oven to 375°F (190°C). Place the dry cabbage evenly into a lightly greased 9x13-inch baking dish. Pour the thick cheese sauce over the top, tossing slightly to coat. Sprinkle evenly with fine breadcrumbs.
  6. Bake uncovered for 20 to 25 minutes until bubbling. Switch the oven to broil on high for 2 to 3 minutes until the top is beautifully golden-brown with crispy edges. Let rest for 10 minutes, then garnish with fresh green parsley before serving.

Notes

Tip 1. Dry the cabbage thoroughly after blanching to ensure a thick, creamy sauce.
Tip 2. Grate your cheese fresh from the block for the smoothest melt possible.
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