Cabbage Casserole Recipe

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Cabbage Casserole

Tammy Raynes


This is just the right side dish to serve with your favorite pork roast. Put it in the oven 20 to 30 minutes before the roast is done.

My family loves cabbage in any form and I'm always on the look out for different recipe to use cabbage with.

★★★★★ 1 vote
30 Min


large head cabbage, thinly sliced (about 12 cups)
6 Tbsp
butter or margarine, divided
large onion, chopped
1 can(s)
(10.75-ozs.) condensed cream of mushroom soup, undiluted
8 oz
process american cheese, cubed
salt and pepper to taste
1/4 c
dry bread crumbs


1Place cabbage in a saucepan; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
2Drain and set aside. In a large skillet, melt 5 tablespoons butter. Saute onion until tender. Add soup and mix well. Add cheese; heat and stir until melted.
3Remove from heat. Stir in cabbage, salt and pepper. Transfer to an ungreased 2 quart baking dish.
4In a small skillet, melt remaining butter. Add crumbs; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 20-30 minutes.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy