Pin it
Transform ordinary cabbage into a warm, velvety side that complements pretty much any meal. You'll enjoy soft cabbage, a silky sauce, and a crispy, cheese-topped crust. This dish will win over even the most stubborn veggie avoiders.
The first time I threw this dish together, I was wondering what to do with a huge cabbage from my garden. Nobody in my house thought they'd like it. These days, they ask for extra helpings, particularly when we've got our Sunday roast chicken.
Delicious Ingredients
- Shredded sharp cheddar cheese: Creates a tasty, stretchy topping nobody can resist
- Green cabbage: Has a gentle flavor and cooks up perfectly in the oven
- Vidalia onion: Adds subtle sweetness that balances the dish
- Butter: Creates depth and helps brown the veggies
- Mayonnaise: Adds creaminess with a zingy kick
- Condensed cream soup: Your shortcut to a velvety base
- Salt and pepper: Bring out all the tastes
- Ritz crackers: Give that amazing buttery crunch on top
- Extra melted butter: Binds the topping and boosts the flavor
Easy Cooking Instructions
- Preheat the oven:
- Set your oven to 350 degrees F. Lightly grease a 2 quart dish to stop sticking. This helps everything cook evenly and keeps your crunchy top from burning.
- Chop that cabbage:
- Slice cabbage into roughly inch-sized chunks. They should be big enough to keep some texture but small enough to cook through. Melt 8 tablespoons of butter in a big skillet over medium heat.
- Sauté your veggies:
- Add cabbage and onion to the melted butter, stirring occasionally for about 8-10 minutes. Let them soften and shrink a bit, but don't cook them to mush. Add salt and pepper to taste.
- Layer the base:
- Transfer your softened cabbage and onions from the pan. Spread them out in your greased baking dish to create a foundation for the other layers.
- Get the creamy layer ready:
- Mix mayonnaise and condensed soup in a bowl until completely combined. The mixture should be thick and creamy with a slight tang. Spread it over the cabbage layer to cover everything.
- Whip up the topping:
- Combine the 3 tablespoons melted butter, cheddar cheese, and crushed Ritz crackers until everything's coated and moist. Sprinkle this mixture all over the creamy layer.
- Bake it up:
- Put the dish in the oven and bake for 30 minutes, until you see bubbling around the edges and the top turns golden and crispy. You want that nice crunch with everything hot throughout.
Pin it
Those Ritz crackers really make this dish special. I tried using plain breadcrumbs once and my child noticed right away. There's just something about those buttery, slightly sweet crackers that works so well with the warm cabbage underneath.
Convenient Prep-Ahead Tips
This dish saves time on busy nights—just put it all together the evening before. Assemble everything, cover it, and stick it in the fridge. When you're ready to cook, take it out 30 minutes before baking, and add an extra 5-10 minutes to the cook time for thorough heating.
Clever Ingredient Swaps
This recipe works with what you have on hand. Cream of chicken or celery soup works fine instead of mushroom. Using red cabbage gives more sweetness and a fun purple color. Want something lighter? Try reduced-fat mayo and cheese, though it might not be quite as rich.
Pin it
Perfect Pairing Ideas
This goes wonderfully with roasted meats like chicken, pork, or meatloaf. Just add a simple grilled protein and fresh salad for an easy but complete dinner. It's also great for potlucks since it travels well and tastes fine at room temperature for a while.
Frequently Asked Questions
- → Can I swap out the cabbage?
Absolutely! Use napa or savoy for a milder flavor. Just slice the leaves evenly so they cook nicely.
- → No cream of chicken soup?
No problem—go for cream of mushroom or whip up a homemade base with butter and flour.
- → Can I prep this ahead?
Yep! Put it together the night before and refrigerate. Leave off the cracker topping till baking so it stays crunchy.
- → What other cheeses work?
Mozzarella, gouda, or gruyère are great picks. Love sharp? Try cheddar!
- → How can I get a crunchier top?
Keep cracker bits bigger and bake the dish in the oven’s middle rack for evenness and a perfect crisp.