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Home » Veggie Side Dishes

Unstuffed Cabbage Casserole

Published: Feb 28, 2020 · Modified: Mar 23, 2020 by Brooke · This post may contain affiliate links, which can earn us a commission.

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Looking for real comfort food that uses fresh vegetables?  You need to try our unstuffed cabbage casserole.  It's a truly satisfying casserole--just like a hug!

If you're looking for more hearty side dish recipes, try our fried cabbage with bacon and eggplant tofu.

person holding a white plate of cabbage casserole

Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Variations
  • Expert Tips
  • Recipe
  • Comments

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Ingredients

glass bowls of ingredients for cabbage casserole

Unstuffed cabbage casserole is made with fresh produce, pantry staples and a few other easy-to-find ingredients. Here's what you need to make it.

  • Shredded Cabbage: red or green
  • Vidalia Onion: sauteed in butter
  • White Sauce: butter, flour, salt, white pepper, whole milk, and mayo to make it creamier.
  • Cheese: extra sharp cheddar, cream cheese
  • Toppings: corn flakes, Ritz crackers, saltine crackers, bread crumbs, or pork rinds

How to Make

Gather all the ingredients for the casserole.  Chop the veggies, then grate the cheddar cheese. To make your own white sauce, you'll need butter, flour, white pepper, salt, and whole milk.

whisking the roux and the sauce
  1. Melt the butter in a saucepan, then add the flour.  Cook the roux for 2 to 3 minutes to get rid of the raw flour taste, then add the salt and pepper and cook for 30 seconds.
  2. Gradually pour in the milk, whisking between each addition so the white sauce doesn't become lumpy. Bring to a boil and cook until thickened, then take it off the heat.
sauteeing onions and crushing corn flakes

3. Melt 1 tablespoon of butter in a small skillet over medium-high heat.  Saute the sweet onion until it's soft and lightly browned, then remove the skillet from the heat.

4. Place the corn flakes in a zip-top bag and crush them with a rolling pin.  You'll want 2 cups of crushed corn flakes.

layering the casserole ingredients in a glass dish

5. Place 1 cup of crushed corn flakes on the bottom of the casserole dish.  There's no need to butter the pan, as this recipe has plenty of butter already and it won't stick. Add the chopped red cabbage and sauteed onion on top of the crushed corn flakes, then pour ¼ cup of melted butter on top.

6. Once the white sauce has cooled a bit, stir in the ½ cup of mayo and spread it onto the casserole.  If you are planning on adding cooked meat, this would be the step.  Read about meat suggestions under pro tips below.

dish of cabbage casserole with a plate of it

7. Sprinkle on the extra sharp white cheddar cheese. Toss the corn flakes in butter and sprinkle on top of the casserole. Bake uncovered at 350°F for 30 minutes or until golden brown.

8. Serve while the casserole is still warm as a side dish or a meatless main course. 

Recipe FAQs

Can you freeze cabbage casseroles?

This particular version of this casserole shouldn't be frozen because it contains white sauce and mayo, but it can be stored in the fridge in an airtight container for up to 3 days.

How do you chop cabbage for a casserole?

The best way is to cut it into thin strips. Start by removing the loose leaves and cut off the stem, so the bottom is flat. Then, slice the head in half from top to bottom, then slice into quarters. Remove stem and core from each wedge with one diagonal cut. Place the flat part of the wedge on cutting board and slice it into thin strips. For shorter strips, cut in half horizontally.

What meats go with cabbage?

This particular unstuffed cabbage casserole recipe is very versatile since it can be served as a side dish with a variety of main dish meats.  Try it and other similar dishes with roasted pork, braised lamb, corned beef, roasted turkey, or kielbasa sausage.

Do I have to wash cabbage?

It's always a good idea to wash fresh produce. The leaves are tight against each other so you may find it easier to wash after it's been cut. Simply place the cut pieces in a strainer and wash with fresh water.

Serve

Eastern European countries like to serve carrots and parsnips on the side with this vegetable, as they are two root vegetables that can grow well in their climate, and taste wonderful together.  In the United States, it is more common to see mashed potatoes or sweet potatoes served alongside this dish.

Store

Make ahead: Make this unstuffed cabbage casserole a day in advance until the end of step 3.  Cover tightly with plastic wrap or aluminum foil and refrigerate.  When ready to cook, preheat the oven to 350 F, combine the crushed corn flakes with melted butter, and sprinkle on top.  Bake for 30 minutes. 

Variations

  • Want to add meat?  Try crumbled bacon, shredded pork, spicy sausage, or browned ground beef.
  • Want a different topping?  Try breadcrumbs with Parmesan cheese, or crushed Ritz crackers.
  • Want more substance?  Add 2 cups of cooked rice.
  • Don't want a white sauce?  Try 1 ½ to 2 ½ cups warm heavy cream with paprika, sugar, and cayenne.
  • Want more veggies?  Try chopped celery and grated carrots.
  • Want a cheesy white sauce?  Stir in ½ cup Parmesan and add a dash of Worcestershire sauce.
  • Want this more keto friendly?  Replace the white sauce with sour cream, add cooked ground beef, grated cheese, cayenne and pork rinds.
  • Like nuts?  Add chopped walnuts to the topping.

Expert Tips

  • Want to try a different variety of cabbage?  Use green or savoy.
  • Like your vegetables soft and tender?  Pre-cook the shredded cabbage with the onions for 10 minutes.

More Side Dish Recipes You'll Love

  • How to Cut Green Onions
  • Chick-fil-A Mac and Cheese Recipe
  • Roasted Cabbage Wedges
  • Easy Mushy Peas Recipe

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Recipe

plate of cabbage casserole with a wooden spoon

Unstuffed Cabbage Casserole

Unstuffed cabbage casserole is an easy low carb recipe that is also vegetarian.  Shredded red cabbage, sauteed sweet onion, cheese, and a homemade white sauce are layered in this old fashioned baked side dish.  This is comfort food with a hug!
5 from 2 votes
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Course: Dinner
Cuisine: American
Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 686kcal
Author: Brooke & Emma

Ingredients
 

For the White Sauce

  • 4 tablespoons salted butter
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • 2 cups whole milk

For the Casserole

  • 8 tablespoons salted butter
  • 1 medium Vidalia onion, chopped
  • 2 cups crushed corn flakes
  • 4 cups shredded red cabbage
  • ½ cup mayonnaise
  • ¼ cup whole milk, optional
  • 2 ½ cups extra sharp white cheddar, grated

Equipment

  • whisks
  • glass casserole dish
  • Saucepan
  • box grater
  • silicone spatula

Instructions

Making the White Sauce

  • Melt the butter in a saucepan over medium heat.  Gradually whisk in the flour and let it cook 2-3 minutes, then sprinkle on the salt and pepper and let the spices bloom for 30 seconds.
  • Pour in the milk a little at a time, whisking constantly.
  • Turn up the heat just past medium and whisk until the sauce boils, reduce heat to medium low, and let the sauce thicken.
  • Remove the white sauce from the heat.  It will continue to thicken as it cools.

Making the Casserole

  • Melt 1 tablespoon of butter in a small skillet over medium high heat.  Add the onion and cook until lightly browned, roughly 7 minutes.
  • Sprinkle half of the crushed corn flakes in the bottom of your casserole dish.  Place all the shredded red cabbage next, followed by the cooked onion.  Pour 4 tablespoons of the melted butter over the vegetables.
  • Blend the mayo with the white sauce, adding more milk if it is too thick, then evenly pour the sauce over the vegetable mixture.  Sprinkle the grated cheese on the top of the casserole.
  • Mix the remaining 4 tablespoons of melted butter with the rest of the crushed corn flakes and sprinkle on top of the casserole.
  • Bake uncovered for 30 minutes at 350 F or until golden on top.

Notes

  • Use green or savoy cabbage to change up the color and texture.
  • Pre-cook the shredded cabbage with the onions for 10 minutes to have soft and tender cabbage.

Nutrition

Calories: 686kcal (34%)Carbohydrates: 63g (21%)Protein: 17g (34%)Fat: 42g (65%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 95mg (32%)Sodium: 1003mg (44%)Potassium: 399mg (11%)Fiber: 3g (13%)Sugar: 13g (14%)Vitamin A: 2560IU (51%)Vitamin C: 40mg (48%)Calcium: 372mg (37%)Iron: 18mg (100%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!

This recipe was originally published on August 24, 2017.

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Reader Interactions

Comments

  1. Dianna Pape

    November 23, 2019 at 4:14 pm

    I have ritz crackers and mozzarella cheese....will that work?

    Reply
    • Emma

      November 23, 2019 at 6:07 pm

      Yes, those substitutions will work just fine, Dianna. A cheddar cheese would taste better than mozzarella, but feel free to try it if you like. Happy cooking!

      Reply
  2. Alex

    October 10, 2019 at 12:10 pm

    5 stars
    I like the chewy cornflakes! The cabbage is crunchy and adds color and lots of flavor. The white sauce is creamy and delicious. Yum, yum! I will give this recipe 100 stars! 🌟

    Reply
    • Emma

      October 10, 2019 at 12:24 pm

      Awww, thanks, Alex!! 😊 Anything with butter, cheese, and cabbage is a winner for me, too!

      Reply
  3. Beth

    October 10, 2019 at 12:09 pm

    5 stars
    This casserole looks so colorful with the purple cabbage! The cabbage is crunchy, the sauce makes it creamy, and the corn flakes are crispy. It is definitely a nice casserole!

    Reply
    • Emma

      October 10, 2019 at 12:22 pm

      I love the color combination of the purple cabbage and the yellow corn flakes. It's been one of my favorite casseroles for several years. Thanks for your comment, Beth!

      Reply

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

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