Cheesy Cabbage Casserole Recipe made with cabbage, cauliflower, ricotta, sour cream, and gooey cheese—comfort food done right.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

If you’d told me ten years ago I’d be writing love letters to cabbage, I’d have laughed and changed the subject. Cabbage was always that sad, limp thing on my plate at family dinners—boiled to oblivion, smelling like something that should never come out of a kitchen. But somewhere along the way (maybe after realizing my grocery bill needed some mercy), I gave it another chance.

I remember one fall evening, rain hitting the windows, and me staring at half a head of cabbage in the fridge like, what am I even supposed to do with you? Instead of boiling it, I tucked it into a casserole dish with eggs, ricotta, sour cream, and, because I firmly believe cheese can fix almost anything, an avalanche of mozzarella and cheddar. It came out golden, bubbly, and—dare I say—beautiful. My husband actually asked, “Wait, this is cabbage?” The kids ate it without side-eyeing me. That night, cabbage went from unwanted guest to star of the show in my kitchen.

Here’s a quick peek at what’s inside:

Why You’ll Love This Cheesy Cabbage Casserole Recipe?

Here’s the deal: this Cheesy Cabbage Casserole Recipe isn’t about trying to fool you into eating veggies. It’s about turning humble, often-overlooked ingredients into something you’ll crave. It’s rich and creamy thanks to the ricotta and sour cream, a little hearty from the cauliflower, and held together by eggs that give it just enough structure. The cheese pulls on top? Pure joy.

And here’s the kicker—it works for everything. Dinner side? Perfect. Brunch dish? Absolutely. Midnight snack when you’re standing in the fridge light debating life choices? Been there.

Ingredient Notes:

Here’s why this casserole works (and where you can play around a little):

Cabbage: Give it a quick sauté so it’s tender but not mush. Think of it as cabbage’s redemption arc.
Cauliflower: Balances out all that creaminess with texture.
Onion: Subtle sweetness once it softens. Don’t skip it.
Eggs: The binder. Without them, this is just cheesy chaos.
Ricotta & Sour Cream: Creamy, tangy, and so comforting.
Mozzarella & Cheddar: The dream team—stretchy and sharp.
Flour, Cornstarch & Baking Powder: Add body so you don’t end up with a runny mess.
Thyme & Garlic Powder: Earthy and aromatic without complicating things.

How To Make Cheesy Cabbage Casserole?

Step 1 – Warm Up the Oven
Preheat to 375°F. Grease a 9-inch dish because nothing kills casserole vibes faster than baked-on cheese that won’t budge.

Step 2 – Sauté the Veggies
Cook the onion until it smells amazing, then toss in the cabbage with a pinch of salt. Just a minute or so—don’t overthink it. Transfer to your dish.

Step 3 – Mix the Creamy Base
Whisk eggs, ricotta, sour cream, garlic powder, salt, and pepper. In another bowl, stir the flour, cornstarch, and baking powder, then combine it all. It’ll look thick but smooth.

Step 4 – Assemble the Goodness
Pour that creamy base over the cabbage. Scatter the cauliflower around like little nuggets of surprise. Top with mozzarella and cheddar, then a sprinkle of thyme for flair.

Step 5 – Bake and Wait (the Worst Part)
Bake for 35 minutes until golden and bubbling. Let it rest for 5 minutes before cutting. Yes, waiting is torture. Yes, it’s worth it.

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Storage Options:

Leftovers? Rare, but if you do, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F so the cheese stays melty instead of sad and rubbery. Freezing? Honestly, skip it—dairy-based casseroles don’t come back the same.

Variations and Substitutions:

Want to riff on it? Go for it:

Cheese Swaps: Try Swiss, Gruyère, or even a little Parmesan.
Add Protein: Toss in crumbled bacon, sausage, or diced ham.
Veggie Boost: Spinach, zucchini, or mushrooms would fit right in.
Low-Carb Version: Skip the flour/cornstarch—the eggs can carry the weight.

What to Serve with Cheesy Cabbage Casserole?

It’s flexible. Think of it as the friend who can hang out with anyone:

As a side: Roast chicken, baked salmon, or pork chops.
As the main: Salad and crusty bread are all you need.
For brunch: Pair with coffee and fruit. Instant hit.

Frequently Asked Questions:

Can I make it ahead of time?
Yes! Assemble the night before, refrigerate, and bake the next day. Just wait to add the cheese topping until baking time.

Can I use frozen veggies?
Sure, but thaw and drain them really well unless you like watery casseroles. (No judgment, but you probably don’t.)

Is this vegetarian?
Yes—just double-check your cheese labels if that matters to you.

And that’s it—my take on a Cheesy Cabbage Casserole Recipe that takes a vegetable we’ve all unfairly side-eyed and turns it into actual comfort food. It’s cheesy, cozy, and somehow feels like a hug in casserole form.

So—are you making it as a side, or are you bold enough to let cabbage be the main event tonight?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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