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Turn plain cabbage into a cozy, creamy side that goes great with anything. You get tender cabbage, a smooth sauce, and a cheesy, crunchy top. Even folks who usually pick around veggies will clean their plates with this one.
The first time I whipped this together, I was staring at a big cabbage from my backyard. My family didn't think they'd be into it. Now, they beg for seconds, especially when we have roast chicken for Sunday dinner.
Hearty Ingredients
- Shredded sharp cheddar cheese: Melts into a gooey, bold topping that everyone loves
- Green cabbage: Mild-tasting and softens up just right in the oven
- Vidalia onion: Brings a gentle sweetness to balance everything out
- Butter: Makes everything rich and caramelizes onions and cabbage
- Mayonnaise: Gives the sauce a tangy, plush feel
- Condensed cream soup: The shortcut to a dreamy smooth base
- Salt and pepper: Wake up all the flavors
- Ritz crackers: For that golden, buttery crunch you can't beat
- Extra melted butter: Holds the topping together and ramps up the flavor
Simple Step-by-Step Directions
- Bake it up:
- Slide the dish into the oven and bake for half an hour, until you see bubbling and that top turns super crisp and golden. You want a nice crunch, and everything hot all the way through.
- Whip up the topping:
- Mix up the 3 tablespoons melted butter, cheddar cheese, and crushed Ritz crackers so each crumb is buttery and cheesy and nothing's dry. Scatter this all over the creamy middle layer.
- Get the creamy layer ready:
- Blend mayonnaise and condensed soup in a bowl until they come together. It should be thick, smooth, and tangy. Spread it across the cabbage layer so every bite has that tangy goodness.
- Layer the base:
- Take your soft cabbage and onions right from the skillet. Spread them evenly into your buttered-up baking dish so the next layers have a sturdy base.
- Sauté your veggies:
- Put cabbage and onion in the melted butter, stir as you go for about 8-10 minutes. Let them soften and get a bit smaller, but keep some crunch. Sprinkle on salt and pepper however you like it.
- Chop that cabbage:
- Cut cabbage into chunky pieces, about an inch. You want them big enough to hold their own but small enough to bake through. Heat 8 tablespoons of butter in a large pan on medium.
- Preheat the oven:
- Fire up your oven to 350 degrees F. Give a quick grease to a 2 quart dish so nothing sticks. This way, you get even cooking and your topping won't burn.
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It's those Ritz crackers that seriously make this shine. One time I went with regular breadcrumbs and my kid caught on right away. There's something about that buttery, almost sweet little cracker that just pops against the warm cabbage underneath.
Easy Make Ahead Options
Makes weeknights a breeze—prep everything the night before. Just put it together, cover it, and chill it in the fridge. When it's go-time, take it out half an hour before baking, then add 5 to 10 minutes extra so it heats through perfectly.
Smart Substitutions
This dish can go with what you've got. Cream of chicken or celery soup steps in easily if you’re out of mushroom. If you use red cabbage, you'll get more sweetness and a bright purple color. Trying to keep it lighter? Try light mayo and less-fat cheese, but it might be a touch less creamy.
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Tasty Serving Suggestions
This pairs like a champ with roasted meats—chicken, pork, or even meatloaf. Add a basic grilled protein and crisp salad for a meal that's both simple and complete. Shows up great at potlucks too since it's easy to carry and doesn't mind being at room temp for a bit.
Frequently Asked Questions
- → Is it okay to swap the cabbage type?
Totally! Grab napa or savoy instead of green for a softer taste. Just slice the leaves similar so everything cooks nice and even.
- → Don't have cream of chicken soup?
No worries—use cream of mushroom if that's on hand, or whisk up a simple homemade sauce with a butter-and-flour base.
- → Can I make this ahead?
For sure. Set it up the night before, cover, and keep chilled in the fridge up to a day. Wait to add the cracker topping till you’re ready to bake—otherwise it might get soggy.
- → Which other cheese works?
Try mozzarella, gouda, or gruyère for fun twists. If you like it sharp, cheddar is the way to go.
- → Tips for a crispier crust?
Keep the crackers chunky, not powdery. Also, stick your dish on the middle oven rack so it bakes evenly and gets good crunch.