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Buttery Cracker Topped Cabbage Casserole

A comforting and creamy casserole that turns everyday cabbage into a cozy dish with a crisp, buttery topping.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 119
Ingredients Method Notes

Ingredients
  

For the Cabbage Mixture
  • 6 tablespoons salted butter, divided
  • 12 cups chopped cabbage Choose a firm green cabbage.
  • 2 tablespoons granulated sugar
  • 1 teaspoon seasoning salt blend Or salt and black pepper, to taste.
  • 1/4 to 1/2 teaspoon crushed red pepper flakes Optional for heat.
  • 6 ounces Velveeta cheese, cubed
For the Topping
  • 1 sleeve crushed butter round crackers About 30 crackers.
  • Chopped parsley or sliced green onion for garnish Optional for garnish.

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Grease a 13x9-inch, 3.5 to 4-quart baking dish with butter or nonstick spray.
  2. Cut the cabbage into pieces about 1 inch across so they cook evenly.
Cooking the Cabbage
  1. Melt 2 tablespoons of butter in a large skillet over medium heat.
  2. Add the chopped cabbage and cook for 10 to 12 minutes, stirring now and then until tender.
  3. Remove the skillet from the heat.
Adding Cheese and Seasonings
  1. Add the cubed Velveeta, sugar, seasoning salt, and red pepper flakes to the cabbage.
  2. Fold gently until the cheese melts and coats the cabbage. Taste and adjust seasoning if needed.
Baking
  1. Spread the cabbage mixture evenly in the prepared baking dish.
  2. Melt the remaining 4 tablespoons of butter, then toss it with the crushed crackers.
  3. Scatter the buttery crumbs over the cabbage.
  4. Bake for 20 to 25 minutes until the topping is golden and the edges bubble.
Serving
  1. Let the casserole cool for a few minutes before serving to help the filling settle.
  2. Add chopped parsley or sliced green onion if desired, and serve warm.

Notes

Store leftovers in an airtight container for 3 to 4 days. Freeze the filling without the topping for up to 2 months.