Luscious Cabbage with Crunchy Top (Print version)
Tender cabbage baked under a creamy mushroom layer with cheddar and buttery cracker crumbs for a cozy, crunchy side dish.
# Ingredients:
For the cabbage base
01 -
1 small green cabbage, about 2 lb (900 g), chopped into 1-inch pieces
02 -
1 medium sweet onion, diced
03 -
8 tablespoons (113 g) unsalted butter
04 -
1/2 teaspoon kosher salt, plus more to taste
05 -
1/4 teaspoon black pepper
For the creamy layer
06 -
1 can (10.5 oz or 298 g) condensed cream of mushroom soup
07 -
1/3 cup (75 g) mayonnaise
For the crunchy top
08 -
1 sleeve buttery round crackers, about 30 crackers, roughly crushed
09 -
1 cup (115 g) shredded sharp cheddar cheese
10 -
3 tablespoons (42 g) unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter or nonstick spray.
02 -
Melt 8 tablespoons butter in a large skillet over medium heat. Add the cabbage and onion, then cook for 8-10 minutes, stirring often, until the cabbage is glossy and partly softened.
03 -
Stir in the salt and black pepper. If the skillet looks watery, cook for another 2-3 minutes so the extra moisture evaporates.
04 -
In a medium bowl, stir the condensed cream of mushroom soup and mayonnaise until smooth and evenly combined.
05 -
Spread the cabbage and onion mixture evenly in the prepared baking dish. Spoon the creamy sauce over the top and spread it gently to cover.
06 -
In a bowl, toss the crushed crackers with melted butter, then fold in the cheddar. Scatter the topping evenly over the creamy layer.
07 -
Bake on the middle rack for about 30 minutes, until the edges are bubbling and the topping is golden brown. Let rest for 5-10 minutes before serving.
# Good to know:
01 -
Use chunky cabbage pieces for the best texture.
02 -
Assemble up to 24 hours ahead, but add the cracker topping right before baking.
03 -
Resting the casserole briefly helps the creamy layer set.