22 Delicious Cabbage Casserole Recipes for Easy Dinners

Unlock the secret to effortless weeknight dinners with these comforting cabbage casserole recipes! Whether you’re craving cozy classics or fresh twists, these dishes transform humble cabbage into hearty, family-friendly meals that come together with minimal fuss. From cheesy bakes to savory skillet creations, you’ll find plenty of inspiration to make dinner deliciously simple. Let’s dive into these 22 mouthwatering recipes that promise to become new favorites in your rotation.

Classic Cheesy Cabbage Casserole

Remembering how my grandmother would fill her kitchen with warmth on chilly autumn evenings, this simple casserole always comes to mind—a humble dish that transforms basic ingredients into something deeply comforting and nourishing for the soul.

Ingredients

– 1 medium head green cabbage, cored and chopped into 1-inch pieces (about 8 cups packed)
– 1 lb ground beef, 80/20 blend preferred for juiciness
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 can (10.5 oz) condensed cream of mushroom soup, undiluted
– 1 cup sour cream, full-fat for creamier texture
– 1 cup shredded sharp cheddar cheese, divided
– 1/2 cup whole milk
– 1 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt, adjust to taste
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp smoked paprika, for subtle warmth

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add diced onion and cook, stirring occasionally, until translucent and lightly golden, 4-5 minutes.
4. Add minced garlic and cook until fragrant, 30 seconds, stirring constantly to prevent burning.
5. Add ground beef, breaking it up with a wooden spoon, and cook until no pink remains, 6-8 minutes.
6. Drain excess fat from the skillet, then stir in kosher salt, black pepper, and smoked paprika.
7. In a large mixing bowl, combine undiluted cream of mushroom soup, sour cream, and whole milk, whisking until smooth.
8. Fold in the cooked beef mixture, chopped cabbage, and 3/4 cup shredded cheddar cheese until evenly coated.
9. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
10. Sprinkle the remaining 1/4 cup cheddar cheese evenly over the top.
11. Cover the dish tightly with aluminum foil and bake at 375°F for 40 minutes.
12. Remove the foil and continue baking until the cheese is bubbly and the edges are lightly browned, 15-20 minutes.
13. Let the casserole rest for 10 minutes before serving to allow the flavors to meld and the structure to set. Each spoonful reveals tender cabbage nestled in a creamy, savory sauce, with the sharp cheddar adding a rich, melty contrast—perfect alongside crusty bread for soaking up every last bit, or topped with a sprinkle of fresh parsley for a bright finish.

Hearty Beef and Cabbage Casserole

Zigzagging thoughts of comfort food led me here today, to this humble combination of beef and cabbage that somehow feels like coming home after a long journey. There’s something deeply soothing about the way these simple ingredients transform together in the oven, filling the kitchen with warmth and nostalgia. Let’s gather what we need and begin.

Ingredients

– 1 lb ground beef (80/20 works well for flavor)
– 1 medium head green cabbage, chopped into 1-inch pieces
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup beef broth
– 1 tsp dried thyme
– 1 tsp paprika
– 2 tbsp olive oil (or any neutral oil)
– Salt and black pepper, to season

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
3. Add the diced onion and cook for 4–5 minutes, until translucent and fragrant.
4. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
5. Add the ground beef, breaking it up with a spoon, and cook until no pink remains, about 6–8 minutes.
6. Stir in the chopped cabbage and cook for 5 minutes, until it begins to soften slightly.
7. Pour in the undrained diced tomatoes and 1 cup of beef broth.
8. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of paprika, then season with salt and black pepper.
9. Bring the mixture to a gentle simmer, then transfer the skillet to the preheated oven.
10. Bake uncovered for 30–35 minutes, until the cabbage is tender and the top is lightly browned.
11. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

Layers of tender cabbage soak up the rich, savory broth, while the beef adds a hearty depth that comforts with every bite. Try serving it alongside crusty bread for dipping, or top with a sprinkle of fresh parsley to brighten the earthy notes.

Simple Sausage and Cabbage Bake

Often, on these quiet autumn evenings, I find myself craving something that feels both nourishing and effortless—a meal that fills the kitchen with warmth without demanding too much attention. This simple sausage and cabbage bake is exactly that kind of comfort, where humble ingredients come together to create something deeply satisfying. It’s the sort of dish that lets you step back and breathe while it works its magic in the oven.

Ingredients

– 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works wonderfully here)
– 1 medium head green cabbage, cored and chopped into 1-inch pieces (about 8 cups)
– 1 large yellow onion, thinly sliced
– 2 tbsp olive oil (or avocado oil for a higher smoke point)
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ½ tsp dried thyme
– ½ tsp black pepper
– ½ tsp salt (adjust if your sausage is very salty)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure even cooking from the start.
2. In a large mixing bowl, combine the sliced sausage, chopped cabbage, and sliced onion.
3. Drizzle the olive oil over the sausage and vegetables, using your hands or a spoon to coat everything evenly.
4. Sprinkle the garlic powder, smoked paprika, dried thyme, black pepper, and salt over the mixture, tossing again to distribute the seasonings thoroughly.
5. Transfer the seasoned sausage and cabbage mixture to a 9×13-inch baking dish, spreading it into a single layer for consistent roasting.
6. Cover the baking dish tightly with aluminum foil to trap steam and help the cabbage soften.
7. Bake at 400°F for 30 minutes, then remove the foil carefully to avoid steam burns.
8. Stir the contents of the baking dish to redistribute any accumulated juices and promote even browning.
9. Return the uncovered dish to the oven and bake for another 20–25 minutes, until the cabbage edges are lightly caramelized and the sausage is sizzling.
10. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld.
What emerges from the oven is a dish where the cabbage turns tender and slightly sweet, mingling with the smoky, savory sausage in a way that feels both rustic and refined. I love serving it straight from the baking dish with a sprinkle of fresh parsley, or spooned over creamy polenta to soak up the savory juices.

Creamy Chicken and Cabbage Casserole

Gently, as autumn settles in and the light fades earlier each evening, I find myself craving meals that feel like a warm embrace, simple dishes that simmer quietly and fill the kitchen with a comforting, savory aroma. This creamy chicken and cabbage casserole is exactly that—a humble, one-pan wonder where tender chicken and soft, sweet cabbage meld together under a rich, velvety sauce, perfect for a quiet weeknight when you need a little extra comfort.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 medium head green cabbage, cored and thinly sliced (about 8 cups)
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken broth
– 1 cup shredded sharp cheddar cheese
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp paprika
– 1/4 tsp freshly ground black pepper
– 1/2 tsp salt, or to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Melt the butter in a large skillet over medium heat until it foams slightly.
3. Add the cubed chicken and cook for 6-8 minutes, stirring occasionally, until the exterior is lightly browned but not fully cooked through.
4. Transfer the partially cooked chicken to the prepared baking dish using a slotted spoon, leaving any drippings in the skillet.
5. Add the sliced onion to the same skillet and cook for 4-5 minutes, stirring frequently, until it becomes translucent and fragrant.
6. Stir in the minced garlic and cook for 1 more minute, just until fragrant to avoid burning.
7. Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly to form a pale golden roux.
8. Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming.
9. Add the heavy cream, dried thyme, paprika, black pepper, and salt, then bring the sauce to a gentle simmer.
10. Layer the thinly sliced cabbage evenly over the chicken in the baking dish.
11. Pour the creamy sauce evenly over the cabbage and chicken, ensuring everything is well-coated.
12. Cover the dish tightly with aluminum foil and bake for 35 minutes at 375°F.
13. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for 10-12 more minutes, until the cheese is bubbly and lightly golden.
14. Let the casserole rest for 5-7 minutes before serving to allow the sauce to thicken slightly.

Perfectly tender, the cabbage softens into the creamy sauce while the chicken remains juicy, creating a comforting texture that’s both hearty and soothing. For a cozy twist, serve it over buttery egg noodles or with a side of crusty bread to soak up every bit of the rich, savory sauce.

Bacon and Cabbage Casserole Delight

Kind of like those quiet evenings when the air turns crisp and you crave something that feels like a warm embrace, this casserole brings together humble ingredients in a way that feels both nostalgic and comforting. There’s a gentle simplicity to it, a reminder that sometimes the most satisfying meals are the ones that don’t ask for much fuss, just a bit of time and care to let the flavors meld together softly.

Ingredients

– 6 slices thick-cut bacon, chopped (or substitute with turkey bacon for a lighter option)
– 1 medium head green cabbage, cored and sliced into 1-inch strips (about 6 cups)
– 1 large yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth, low-sodium preferred (or vegetable broth as an alternative)
– 1/2 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1 tsp smoked paprika
– 1/2 tsp black pepper, freshly ground
– 1 tbsp olive oil
– 1/4 cup breadcrumbs, plain

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat a large skillet over medium heat and add the chopped bacon; cook for 8–10 minutes, stirring occasionally, until crispy and browned.
3. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving about 1 tablespoon of bacon drippings in the skillet.
4. Add the sliced onion to the skillet and sauté for 5–7 minutes, until softened and lightly golden.
5. Stir in the minced garlic and cook for 1 minute more, just until fragrant to avoid burning.
6. Add the sliced cabbage to the skillet and cook for 8–10 minutes, stirring occasionally, until it begins to wilt and turn tender.
7. Pour in the chicken broth and heavy cream, then sprinkle in the smoked paprika and black pepper; bring the mixture to a gentle simmer.
8. Let it simmer for 3–4 minutes, allowing the liquid to slightly reduce and the flavors to blend.
9. Stir in half of the shredded cheddar cheese and all of the cooked bacon until evenly distributed.
10. Transfer the mixture to the prepared baking dish and spread it into an even layer.
11. Top with the remaining cheddar cheese and sprinkle the breadcrumbs evenly over the surface.
12. Bake in the preheated oven for 20–25 minutes, until the top is golden brown and the edges are bubbly.
13. Remove from the oven and let it rest for 5 minutes before serving to allow the casserole to set.

What emerges from the oven is a dish where the cabbage turns meltingly tender, mingling with the smoky bacon and rich, creamy sauce in every bite. The golden, cheesy crust adds a delightful crunch, while the subtle sweetness of the onion balances the savory depth—perfect alongside a slice of crusty bread or served over mashed potatoes for a heartier meal.

Vegetarian Cabbage and Rice Casserole

Years seem to fold into themselves on quiet afternoons like this, when the kitchen becomes a sanctuary and simple ingredients transform into something deeply comforting. This humble casserole, with its layers of cabbage and rice, feels like a warm embrace on cooler days—a gentle reminder that nourishment doesn’t need to be complicated to feel complete.

Ingredients

– 1 large head green cabbage, thinly sliced (about 8 cups packed)
– 1 cup long-grain white rice, uncooked
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups vegetable broth
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme
– ½ tsp smoked paprika
– ¼ tsp red pepper flakes (optional, for subtle heat)
– Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
3. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in the minced garlic and cook for exactly 1 minute until golden but not browned.
5. Add the thinly sliced cabbage to the skillet and cook for 8-10 minutes, stirring frequently, until wilted and slightly tender.
6. Sprinkle 1 teaspoon of dried thyme, ½ teaspoon of smoked paprika, and ¼ teaspoon of red pepper flakes over the cabbage mixture.
7. Pour in the undrained can of diced tomatoes and 2 cups of vegetable broth, stirring to combine.
8. Add 1 cup of uncooked long-grain white rice to the skillet, distributing it evenly throughout the mixture.
9. Season generously with salt and black pepper, then bring the mixture to a gentle simmer.
10. Carefully transfer everything to the prepared baking dish, spreading it into an even layer.
11. Cover tightly with aluminum foil and bake at 375°F for 35 minutes.
12. Remove the foil and check if the rice is tender and has absorbed most of the liquid.
13. Sprinkle 1 cup of shredded mozzarella and ½ cup of grated Parmesan evenly over the top.
14. Return to the oven, uncovered, and bake for 10-12 minutes until the cheese is melted and bubbly with golden spots.
15. Let the casserole rest for 8-10 minutes before serving to allow the layers to set properly. Knowing how the cabbage softens into silken layers between the tender rice makes each bite feel like discovery. The tomatoes lend a gentle acidity that cuts through the richness, while the smoked paprika adds depth without overwhelming—this casserole tastes even better the next day, when the flavors have fully married, and it reheats beautifully for quick weekday lunches.

Easy Pork and Cabbage Casserole

Years ago, I discovered this humble casserole during a quiet autumn evening, when the crisp air made the kitchen feel like the warmest place on earth. You might find, as I did, that simple ingredients can create the most comforting meals, the kind that fill both your home and your heart.

Ingredients

– 1 lb ground pork
– 1 small head green cabbage, thinly sliced (about 6 cups)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 tbsp olive oil
– 1/2 cup shredded cheddar cheese (optional, for topping)

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
3. Add 1 diced yellow onion and cook for 4–5 minutes until translucent.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 pound of ground pork, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
6. Stir in 1 teaspoon of dried thyme, 1 teaspoon of paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt.
7. Add 6 cups of thinly sliced green cabbage and cook for 5 minutes, stirring occasionally, until slightly wilted.
8. Pour in 1 (14.5 oz) can of undrained diced tomatoes and 1 cup of rinsed long-grain white rice.
9. Add 2 cups of chicken broth, stirring to combine all ingredients.
10. Bring the mixture to a simmer, then immediately remove from heat.
11. Cover the skillet tightly with a lid or foil and transfer to the preheated oven.
12. Bake for 25 minutes until the rice is tender and has absorbed most of the liquid.
13. Remove from the oven and let rest, covered, for 5 minutes.
14. If using, sprinkle 1/2 cup of shredded cheddar cheese over the top and return to the oven for 3–5 minutes until melted.

From the first bite, you’ll notice how the tender cabbage melts into the savory pork, while the rice soaks up every bit of tomatoey broth. For a cozy twist, try serving it with a dollop of sour cream or alongside a simple green salad dressed in lemon vinaigrette.

Stuffed Cabbage Roll Casserole

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Maybe it’s the way the steam rises from the baking dish, carrying the scent of tomato and spice through the quiet kitchen, that makes this casserole feel like such a gentle comfort. There’s something deeply soothing about layering all those familiar flavors together, creating a meal that feels like a warm embrace on a cool evening.

Ingredients

– 1 large head green cabbage, cored and chopped into 1-inch pieces (makes layering easier)
– 1 lb ground beef, 85% lean (or ground turkey for a lighter option)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice, uncooked
– 1 (15 oz) can tomato sauce
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups beef broth, low-sodium preferred
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp paprika
– 1/2 tsp dried thyme
– Salt and black pepper, to season throughout

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add the finely diced onion and cook for 4–5 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds, just until golden and aromatic—be careful not to burn it.
5. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook for 6–8 minutes until no pink remains.
6. Drain any excess fat from the skillet, then sprinkle the paprika, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper over the meat mixture, stirring to combine.
7. Spread half of the chopped cabbage evenly across the bottom of the prepared baking dish.
8. Spoon the cooked beef and onion mixture over the cabbage layer, distributing it evenly.
9. Sprinkle the uncooked rice evenly over the beef layer, then top with the remaining chopped cabbage.
10. In a medium bowl, whisk together the tomato sauce, diced tomatoes (with their juices), and beef broth until well combined.
11. Pour the tomato-broth mixture slowly over the entire casserole, aiming to moisten all layers.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 55–60 minutes, until the rice is tender and has absorbed most of the liquid.
13. Remove the foil and bake for an additional 10–15 minutes, until the top is lightly browned and bubbling.
14. Let the casserole rest for 10 minutes before serving to allow the layers to set.

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Hearty and deeply satisfying, this casserole emerges with the rice perfectly tender and the cabbage softened into silky layers that melt into the rich tomato broth. For a cozy twist, try serving it alongside a dollop of cool sour cream or a sprinkle of fresh parsley to brighten the earthy notes.

Quick Tuna and Cabbage Casserole

Kind of quietly, on evenings when the world feels heavy and the kitchen calls for something simple, I find myself reaching for this humble casserole. It’s the sort of meal that simmers gently, filling the house with a cozy, savory aroma that feels like a soft exhale after a long day. There’s something deeply comforting in its unpretentious layers, a reminder that nourishment doesn’t need to be complicated to feel like a warm embrace.

Ingredients

– 2 cups shredded green cabbage (packed lightly, for quicker cooking)
– 1 (5 oz) can tuna in water, drained well (or oil-packed for richer flavor)
– 1 cup uncooked elbow macaroni (or any small pasta shape)
– 1/2 cup finely chopped yellow onion (sweet or white onion works too)
– 1/4 cup mayonnaise (or Greek yogurt for a tangy twist)
– 1/4 cup shredded cheddar cheese (mild or sharp, as preferred)
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 1 cup whole milk (2% or a non-dairy alternative also fine)
– 1/2 tsp garlic powder (adjust if using fresh minced garlic)
– 1/4 tsp black pepper (freshly cracked adds nice flecks)
– 1/4 tsp salt (plus more to taste after baking)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish with butter or non-stick spray.
2. Bring a medium pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni to the boiling water and cook for 7 minutes, stirring occasionally to prevent sticking.
4. Drain the macaroni in a colander and rinse briefly with cool water to stop the cooking process.
5. Melt the unsalted butter in a large skillet over medium heat until it bubbles gently.
6. Add the finely chopped yellow onion and sauté for 4–5 minutes, stirring often, until the onion turns translucent and soft.
7. Stir in the shredded green cabbage and cook for another 3–4 minutes, until it just begins to wilt but still has a slight crunch.
8. Tip: Sautéing the cabbage briefly helps it retain texture in the casserole without becoming mushy.
9. In a large mixing bowl, combine the drained tuna, cooked macaroni, and sautéed onion-cabbage mixture.
10. Add the mayonnaise, whole milk, shredded cheddar cheese, garlic powder, black pepper, and salt to the bowl.
11. Gently fold everything together until evenly mixed, being careful not to break up the tuna too much.
12. Transfer the mixture to the prepared baking dish and spread it into an even layer.
13. Cover the dish tightly with aluminum foil and bake at 375°F for 20 minutes.
14. Remove the foil and bake uncovered for another 10–12 minutes, until the top is lightly golden and the edges bubble.
15. Tip: Let the casserole rest for 5 minutes after baking—this helps the flavors meld and makes serving cleaner.
16. Check for seasoning and add a pinch more salt if needed before serving.
17. Tip: For a crispier top, broil for the final 1–2 minutes, watching closely to avoid burning.

Layers of tender cabbage and flaky tuna meld with the creamy, cheesy pasta in a way that feels both hearty and light. The slight crunch from the cabbage adds a pleasant contrast to the soft macaroni, while the savory notes from the tuna make each bite deeply satisfying. Try serving it with a simple side salad or a sprinkle of fresh herbs like parsley to brighten the dish on a quiet weeknight.

Spicy Italian Cabbage Casserole

Venturing into the kitchen on this quiet afternoon, I find myself drawn to the humble cabbage, imagining how its sturdy leaves might cradle the vibrant flavors of Italy in a comforting, layered dish that warms both hands and heart.

Ingredients

– 1 large head green cabbage, cored and thinly sliced (about 8 cups packed)
– 1 lb sweet Italian sausage, casings removed
– 1 yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to desired spice level)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add Italian sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until browned.
4. Transfer cooked sausage to a plate using a slotted spoon, leaving 1 tablespoon drippings in the skillet.
5. Add diced onion to the skillet and cook for 5 minutes until translucent, stirring occasionally.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Add sliced cabbage to the skillet and cook for 8-10 minutes, stirring frequently, until wilted and tender-crisp.
8. Return sausage to the skillet along with crushed tomatoes, oregano, red pepper flakes, salt, and black pepper.
9. Simmer the mixture for 5 minutes over medium-low heat, allowing flavors to meld.
10. Spread half the cabbage mixture evenly in the prepared baking dish.
11. Sprinkle half the mozzarella and Parmesan cheeses over the first layer.
12. Repeat with remaining cabbage mixture and cheeses.
13. Bake uncovered for 25-30 minutes until cheese is golden and bubbly around the edges.
14. Let rest for 10 minutes before serving to allow layers to set.
Hearty and deeply satisfying, the casserole emerges with tender cabbage layers that have absorbed the tomato’s brightness, while the spicy sausage provides pockets of warmth throughout. For a delightful contrast, serve it alongside crusty bread to soak up the rich juices, or top with fresh basil leaves to cut through the richness.

Savory Mushroom and Cabbage Casserole

Wandering through the crisp autumn air today, I found myself craving something deeply comforting, something that would fill the kitchen with earthy aromas and wrap the evening in warmth. This savory mushroom and cabbage casserole is just that—a humble, layered dish that feels like a quiet conversation with the season itself, simple yet profoundly satisfying.

Ingredients

• 1 large head green cabbage, thinly sliced (for quicker cooking and tender layers)
• 1 lb cremini mushrooms, sliced (or substitute with button mushrooms for a milder flavor)
• 1 large yellow onion, diced (adds a sweet, caramelized base)
• 3 cloves garlic, minced (for a fragrant, aromatic punch)
• 2 cups vegetable broth (or chicken broth for a richer depth)
• 1 cup heavy cream (creates a luscious, velvety sauce)
• 1 cup shredded Gruyère cheese (melts beautifully for a golden top)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme for convenience)
• 1 tsp smoked paprika (adds a subtle, smoky warmth)
• Salt and black pepper, to taste (season in layers for balanced flavor)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Melt 2 tbsp unsalted butter in a large skillet over medium heat until it foams slightly.
3. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
4. Stir in 1 lb sliced cremini mushrooms and cook for 8–10 minutes, until they release their liquid and begin to brown.
5. Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves, cooking for 1 minute until fragrant to bloom the herbs.
6. Pour in 2 cups vegetable broth and 1 cup heavy cream, then sprinkle 1 tsp smoked paprika, salt, and black pepper, stirring to combine.
7. Simmer the mixture uncovered for 5 minutes, allowing the sauce to thicken slightly—it should coat the back of a spoon.
8. Layer half of the thinly sliced cabbage in a 9×13-inch baking dish, pressing it down gently.
9. Pour half of the mushroom sauce evenly over the cabbage layer, ensuring it seeps into the crevices.
10. Repeat with the remaining cabbage and sauce, building layers for even flavor distribution.
11. Sprinkle 1 cup shredded Gruyère cheese evenly over the top for a crispy, golden crust.
12. Cover the dish with foil and bake at 375°F for 25 minutes to steam the cabbage until tender.
13. Remove the foil and bake for another 15–20 minutes, until the cheese is bubbly and lightly browned.
14. Let the casserole rest for 10 minutes before serving to allow the layers to set and flavors to meld.

Perhaps what I love most is the way the cabbage softens into silken ribbons, cradling the earthy mushrooms in a creamy embrace. Pair it with a crusty loaf of bread to soak up the sauce, or top it with a fried egg for a hearty breakfast twist—it’s a dish that invites you to linger at the table, savoring each comforting bite.

Zesty Cabbage and Cheese Casserole

Unfolding the layers of this humble casserole feels like tracing the quiet comfort of autumn evenings, when the chill in the air makes a warm, bubbling dish from the oven feel like a gentle embrace. It’s the kind of meal that fills the kitchen with a savory, cheesy aroma, promising simplicity and satisfaction in every forkful—a cozy refuge from the busyness of the day.

Ingredients

– 1 large head green cabbage, cored and thinly sliced (about 8 cups packed)
– 1 cup shredded sharp cheddar cheese (or a mix of Monterey Jack for milder flavor)
– 1/2 cup grated Parmesan cheese (freshly grated melts best)
– 1 cup whole milk (or half-and-half for extra richness)
– 2 large eggs, lightly beaten
– 1/4 cup all-purpose flour
– 3 tablespoons unsalted butter, melted (plus extra for greasing)
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika (adds a subtle depth)
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt (adjust if using salted butter)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the sliced cabbage to the boiling water and cook for exactly 4 minutes until slightly softened but still crisp.
4. Drain the cabbage thoroughly in a colander, pressing gently to remove excess water (this prevents a soggy casserole).
5. In a large mixing bowl, whisk together the milk, beaten eggs, melted butter, flour, garlic powder, smoked paprika, black pepper, and salt until smooth.
6. Fold the drained cabbage into the milk mixture, stirring until evenly coated.
7. Transfer the cabbage mixture to the prepared baking dish, spreading it into an even layer.
8. Sprinkle the shredded cheddar cheese evenly over the top, followed by the grated Parmesan.
9. Bake uncovered for 30–35 minutes, until the top is golden brown and the edges are bubbly.
10. Let the casserole rest for 5–10 minutes before serving to allow the layers to set (this makes slicing cleaner).
11. Serve warm directly from the dish.Keeping each bite tender yet textured, the cabbage softens into a creamy base while the cheeses form a crisp, golden crust that crackles with every spoonful. Try pairing it with a bright side salad to cut through the richness, or spoon it over toasted rustic bread for a hearty, open-faced twist that turns leftovers into something new.

Healthy Turkey and Cabbage Casserole

Often, as autumn settles in, I find myself craving meals that feel both nourishing and comforting, like this simple turkey and cabbage casserole that simmers quietly in the oven while I unwind from the day. It’s the kind of dish that fills the kitchen with a gentle, savory aroma, reminding me that wholesome food doesn’t need to be complicated to feel deeply satisfying.

Ingredients

– 1 lb ground turkey (or ground chicken for variation)
– 1 small head green cabbage, chopped into 1-inch pieces (about 6 cups)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1 cup plain Greek yogurt (full-fat for creaminess, or low-fat if preferred)
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 2 tbsp olive oil (or any neutral oil)
– Salt and black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add the diced onion and sauté for 4–5 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds, just until aromatic to avoid burning.
5. Add the ground turkey to the skillet, breaking it up with a spatula into small crumbles.
6. Cook the turkey for 6–8 minutes, stirring frequently, until no pink remains and it’s lightly browned.
7. Sprinkle in the dried thyme, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to coat evenly.
8. Transfer the turkey mixture to the prepared baking dish and spread it into an even layer.
9. Layer the chopped cabbage evenly over the turkey, pressing down gently.
10. In a small bowl, whisk together the chicken broth and Greek yogurt until smooth.
11. Pour the yogurt mixture evenly over the cabbage, ensuring it seeps into the layers.
12. Cover the dish tightly with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for another 15–20 minutes, until the cabbage is tender and the top is lightly golden.
14. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

When you scoop into this casserole, the cabbage softens into silky layers that cradle the savory turkey, while the yogurt broth adds a subtle tang and creaminess without heaviness. I love serving it straight from the dish with a sprinkle of fresh parsley or alongside crusty bread to soak up the juices, making it a humble yet deeply comforting meal for chilly evenings.

Conclusion

Versatile and satisfying, these cabbage casserole recipes prove that easy dinners can be both delicious and nutritious. We hope you found some new family favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards so you can come back to these tasty ideas again and again.