Cheesy Cabbage Casserole Recipe
This Cheesy Cabbage Casserole is a comforting dish that combines tender cabbage with a rich cheese sauce, ideal for a family dinner or cozy gathering. It's simple to prepare, hearty, and perfect for those who love cheesy goodness.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 large skillet
- 1 whisk
- 1 oven
Ingredients
- 2 pounds cabbage, medium head
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 2 cups shredded cheddar cheese You can substitute with any cheese of your choice.
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes Optional
- ½ cup grated Parmesan cheese For topping.
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the core from the cabbage and chop it into bite-sized pieces. Bring a large pot of salted water to a boil, and cook the cabbage for 5-7 minutes until tender. Drain in a colander and set aside.
- In a large skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- In a mixing bowl, combine the cooked rice, sautéed onion and garlic, shredded cheddar cheese, sour cream, eggs, salt, black pepper, paprika, and crushed red pepper flakes (if using). Mix well until all ingredients are incorporated.
- Gently fold the cooked cabbage into the cheese mixture until well combined.
- Transfer the cabbage mixture into a greased 9x13 inch baking dish, spreading it evenly. Sprinkle the grated Parmesan cheese over the top.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to add cooked ground beef or sausage to the mixture for a meatier version.
You can substitute the cheddar cheese with any cheese of your choice.
This casserole can be made ahead of time and refrigerated or frozen for later use; adjust cooking time accordingly if baking from frozen.