Dry County Cabbage Casserole

Dry County Cabbage Casserole Recipe

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Raven Higheagle


Cabbage offers so many side dish options it should receive a diversity award. Country cooks make sweet relishes, creamy casseroles, kraut, and gallons of slaw from this humble vegetable that unfortunately never makes it onto the fashionable foods list. If your not a fan try this creamy casserole, I've converted many cabbage doubters with this very old-fashioned recipe.

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Makes 8 to 10 servings
25 Min
30 Min


12 c
sliced cabbage (cut into 1/4 inch slices)
1 stick
butter, divided
1 large
onion, chopped
1 medium
bell pepper (any color), chopped
6 Tbsp
all purpose flour
3 c
whole milk
salt and pepper, to taste
1 c
grated cheddar cheese
1 c
cornbread crumbs, cracker crumbs, or coarse bread crumbs

How to Make Dry County Cabbage Casserole


  • 1Heat the oven to 350. Grease a 9 x 13 inch baking dish.
  • 2Bring a large pot of salted water to a boil. Add the cabbage and cook until tender but still bright green, 7 to 10 minutes. Drain well in a colander and set aside.
  • 3Heat 6 tablespoons of the butter in a medium saucepan over medium-low heat. Add the onion and bell pepper and cook until the vegetables are tender, 7 to 10 minutes.
  • 4Stir in the flour and blend well, cooking and stirring about 1 minute to allow the flour to cook in the butter.
  • 5Add the milk and stir until smooth. Cook, stirring constantly, over medium heat until thick and bubbly.
  • 6Remove from the heat. Season with salt and pepper, to taste. Stir in the cheese until it is melted.
  • 7Place the drained cabbage in the prepared dish. Pour the cheese sauce over the cabbage. Stir to evenly coat the cabbage with the sauce.
  • 8Top with the crumbs and dot with the remaining 2 tablespoons of butter.

    Bake for 30 minutes.

Printable Recipe Card

About Dry County Cabbage Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: For Kids, Healthy, Heirloom