Baked Cabbage Casserole

Recipe features

• Updated take on a classic. It’s inspired by a recipe from the late 1800s, but streamlined for today’s kitchen.
• Low-carb and keto-friendly. Most of the carbs come naturally from the cabbage!
• Versatile. It’s an excellent side for family dinners, potlucks, holiday spreads, and more.

Ingredients you’ll need

• Cabbage. Tender green cabbage soaks up the casserole’s buttery, custardy goodness beautifully. You can use pre-shredded cabbage in a pinch, but I recommend chopping it fresh for the best results.
• Onion. Diced sweet onion adds a gentle, savory depth, but you can skip it altogether if onions aren’t your thing. I’ve started making it with shallots- highly recommend as a swap!
• Butter. Butter helps sauté the cabbage and adds richness to the dish.
• Eggs. A couple of eggs create that delicate, custard-like binder that holds the casserole together –just make sure to beat them well first.
• Cream. Heavy cream (or whole milk) contributes to the custardy base and creamy mouthfeel.
• Salt and pepper. Simple but essential!
• Parmesan cheese. The finishing touch! It gives the casserole a salty, umami-rich golden crust. For best results, grate it fresh or buy the freshly grated parmesan in the tub in the refrigerated section (the pre-shredded kind often has anti-caking agents that can prevent a smooth melt). 

My great-grandmother’s vintage recipe

The transcription below is my great-grandmother’s vintage Ladies Cabbage recipe printed in her late 1800s cookbook, Table, Home, and Health:

“Boil a firm white cabbage fifteen minutes; change the water, and continue boiling until tender, then strain and set aside until perfectly cold; then chop fine and add two beaten eggs, a tablespoonful of butter, three tablespoons full of rich milk or cream, a little pepper, and salt; stir all well together, and bake in a buttered pudding-dish until brown. This dish is digestible and palatable, much resembling cauliflower.”

Don’t you just love how vague recipe directions were back then? How did they even cook, lol?! Here’s a clearer, step-by-step look at the traditional (albeit strange) boiled cabbage process:

1. Remove the outer layer from the cabbage and rinse it thoroughly under running water.
2. Bring a large pot of salted water to a boil. Add the cabbage and cook it for 15 minutes, slightly venting the pot with a lid. In the meantime, bring a separate kettle of water to a boil. 
3. Drain the water from the cabbage pot, refill it with fresh, boiling water, and continue cooking for an additional 15 minutes. Strain well and set aside to cool completely.  
4. Combine the cooked cabbage with beaten eggs, butter, cream, and a little salt and pepper. Then, transfer this mixture to a greased casserole dish and bake.

How to make it my way

Admittedly, I’ve never quite understood the water-changing step in my great-grandmother’s recipe, so I skip boiling entirely and modernize the recipe by sautéeing the cabbage instead. Here’s a breakdown: 

Step 1: Preheat and prep. Preheat your oven to 350°F. In the meantime, lightly grease a 2.5-quart casserole dish and chop the cabbage into bite-size pieces, removing the tough stem and core. 

Step 2: Sauté the cabbage. Melt a tablespoon of butter in a large, deep skillet over medium heat, then add the chopped cabbage (and onions, if using) and cook, stirring often, for 10 minutes. 

Step 3: Assemble the casserole. In a large bowl, whisk together the beaten eggs, melted butter, heavy cream, salt, and pepper. Add the cabbage and onions and give it a good stir. Then, spread the mixture evenly in the prepared casserole dish.

Step 4: Bake in three stages. Cover the dish with foil and bake for 30 minutes. Remove the foil, stir, and bake uncovered for 10 minutes. Then sprinkle freshly grated Parmesan cheese over the top and continue baking, uncovered, for an additional 10 minutes, until lightly golden and crisp around the edges. 

Recipe tips and FAQs

• Don’t overcook the cabbage. The goal of the initial sauté is to soften the cabbage and reduce its volume a bit, so it bakes up tender and mellow. Overcooking at this stage can lead to a mushy cabbage casserole. 
• Cool slightly before serving. I know it’s tempting to dig right in, but letting the casserole rest for 5-10 minutes gives it time to set fully, making it much easier to slice into neat portions. 

Variations

• Jazz up the seasonings – Add a pinch of nutmeg, garlic powder, smoked paprika, or a sprinkle of fresh herbs like thyme, chives, or dill to boost the flavor profile of the mellow cabbage. A little goes a long way!
• Make it meaty – Stir in pan-fried pancetta, ham, kielbasa rounds, or crumbled bacon for a heartier, more indulgent dish. 
• Extra cheesy – Parmesan is the perfect finish, but don’t be afraid to add extra Parmesan or even shredded Gruyère, Swiss, or sharp cheddar to the cabbage mixture for a cheesier, more decadent dish.

Storing and freezing

Storing: Let any leftover cabbage casserole cool completely, then transfer it to an airtight container and store it in the refrigerator for 3-4 days.

Freezing: Let the fully baked casserole cool completely, then wrap it tightly and freeze for up to 2-3 months. Thaw it in the fridge overnight before reheating. 

Reheating: Warm individual portions in the microwave or reheat the whole casserole (covered) in a 325°F oven until heated through. 

More low-carb casserole recipes

• Low-Carb Chicken Broccoli Casserole
• Gluten-Free Chicken Divan
• Cauliflower Squash Casserole
• Crustless Cottage Cheese Quiche with Spinach

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