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Brenda Gantt’s Cabbage Casserole

Brenda Gantt’s Cabbage Casserole Recipe

Everyone loves Brenda Gantt’s Cabbage Casserole because it’s the perfect blend of comfort, simplicity, and flavor. With tender cabbage baked in a creamy, cheesy sauce and topped with a crunchy, buttery cracker crust, it hits all the right notes. It’s easy to make with basic ingredients, yet it tastes like something special you’d enjoy at a Sunday family dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 531
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head of cabbage chopped
  • 1 medium onion diced
  • 1 can cream of chicken soup 10.5 oz
  • 1/2 cup mayonnaise or sour cream, if preferred
  • 1 cup shredded cheddar cheese plus extra for topping, optional
  • Salt and black pepper to taste
  • 1 sleeve Ritz crackers crushed
  • 4 tablespoons butter melted

Equipment

  • Large pot (to boil cabbage) 
  • Colander (for draining cabbage) 
  • Cutting board & Knife 
  • Medium mixing bowl 
  • Wooden spoon or spatula 
  • 9x13 inch baking dish 
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Chop the cabbage into bite-sized pieces. Bring a large pot of water to a boil, add a bit of salt, and boil the cabbage for about 5–7 minutes until just tender. Drain well using a colander.
  3. For extra flavor, you can lightly sauté the diced onion in a bit of butter or oil until translucent. (Or add it raw for a sharper bite.)
  4. In a medium mixing bowl, combine the cream of chicken soup, mayonnaise (or sour cream), shredded cheddar cheese, diced onion, salt, and pepper. Stir well.
  5. Place the cooked cabbage in a greased 9x13 inch baking dish. Pour the creamy mixture over the cabbage and stir to coat evenly.
  6. In a small bowl, mix the crushed Ritz crackers with the melted butter. Spread the buttery cracker crumbs evenly over the casserole. Add a little extra cheese on top if you like it extra cheesy.
  7. Bake uncovered for 30–35 minutes or until hot and bubbly and the top is golden brown.
  8. Let it cool for a few minutes before serving. It pairs well with roasted meats, fried chicken, or as a standalone comfort meal.

Notes

Serve hot, store leftovers in the fridge up to 4 days, and reheat before serving.