Hamdi Saidani This Pioneer Woman Cabbage Casserole is a creamy and cheesy recipe, which is made with tender cabbage and a savory Parmesan sauce. It’s the ultimate comfort food, a classic side dish perfect for a holiday meal or a weeknight dinner, ready in about an hour.
Pioneer Woman Cabbage Casserole Ingredients
A simple, classic combination for a crowd-pleasing vegetable side dish.
- 5 Tbsp. salted butter, divided
- 1 medium (2 lb.) cabbage, shredded (about 10 cups)
- 1 cup chopped celery (about 2 stalks)
- 2 medium-size yellow onions, chopped (about 2 1/2 cups)
- 1 garlic clove, chopped
- 2 Tbsp. all-purpose flour
- 1 1/2 cups evaporated milk (from 1 12-oz. can)
- Dash of Worcestershire sauce
- 1 tsp. kosher salt, or to taste
- 1/2 tsp. black pepper, or to taste
- 1 cup grated Parmesan cheese, divided
- 1/3 cup dry breadcrumbs
- Cooking spray
How To Make Pioneer Woman Cabbage Casserole
A step-by-step guide to this easy, one-dish wonder.
- Sauté the Vegetables: Preheat the oven to 350°F. In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shredded cabbage, chopped celery, onions, and garlic. Cook, stirring often, for 10 to 15 minutes, until the vegetables are tender. Transfer this mixture to a lightly greased 3-quart baking dish.
- Make the Creamy Parmesan Sauce: In a medium saucepan over medium heat, melt another 2 tablespoons of the butter. Whisk in the flour and cook for 1 minute, whisking constantly, until it forms a smooth paste (a roux). Gradually whisk in the evaporated milk until smooth. Continue cooking and whisking for about 3 minutes, until the sauce has thickened.
- Assemble the Casserole: Remove the sauce from the heat. Whisk in the Worcestershire sauce, salt, pepper, and 1/2 cup of the Parmesan cheese until smooth. Pour this creamy sauce over the cabbage mixture in the baking dish.
- Make the Topping and Bake: In a small microwavable bowl, melt the remaining 1 tablespoon of butter. Add the breadcrumbs and the remaining 1/2 cup of Parmesan cheese and stir to combine. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 20 to 25 minutes, until the casserole is hot and bubbly and the breadcrumbs are golden brown.
Recipe Tips
For the creamiest, most delicious cabbage casserole.
- How to prevent a watery casserole? The most important step is to sauté the cabbage and other vegetables until they are tender and have released most of their moisture. Don’t skip this step, as it’s key to a creamy, not watery, final result.
- Can I make this ahead of time? Yes, this is a great make-ahead side dish. You can assemble the entire casserole (but wait to add the breadcrumb topping), let it cool, and store it covered in the refrigerator for up to 2 days. When ready to bake, add the breadcrumb topping and you may need to add 10-15 minutes to the baking time.
- What’s the best way to shred cabbage? For quick and easy shredding, a food processor with the shredding disc attachment is fantastic. Alternatively, you can core the cabbage, cut it into wedges, and thinly slice it with a sharp knife.
- Can I use a different cheese? Yes. While Parmesan provides a great salty, nutty flavor, you could also use a sharp white cheddar or Gruyère cheese in the sauce and on top for a different but equally delicious flavor profile.
What To Serve With Cabbage Casserole
The perfect main courses to pair with this rich and comforting side.
This creamy, cheesy casserole is a classic Southern-style side dish that’s a hit at any potluck, holiday, or family dinner. It pairs wonderfully with:
- Fried chicken or a simple roast chicken
- Glazed ham or a roasted pork loin
- Smoked sausage or kielbasa
- A simple pot roast
How To Store Cabbage Casserole
Keeping your delicious leftovers creamy.
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Reheat: For the best texture, reheat the casserole in a 350°F oven for 15-20 minutes until warmed through and the topping is crispy again. Individual portions can also be reheated in the microwave.
Pioneer Woman Cabbage Casserole Nutrition Facts
An estimated guide per serving.
- Calories: 350 kcal
- Carbohydrates: 25 g
- Protein: 12 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can you freeze cooked cabbage casserole?
Yes, you can freeze this casserole. Let it cool completely, then wrap it tightly in a double layer of plastic wrap and foil. It should last in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating in the oven.
Can I add meat to this casserole?
Absolutely! To make this a heartier main dish, you could add a pound of cooked and crumbled bacon or some browned ground sausage to the vegetable mixture before pouring the sauce over.
Can I use a different kind of milk?
Evaporated milk is recommended because it’s richer and less prone to curdling, creating a very stable, creamy sauce. In a pinch, you could use whole milk or half-and-half, but the sauce may be a bit thinner.
Try More Pioneer Woman Recipes:
- Pioneer Woman Taco Casserole Recipe
- Pioneer Woman Overnight Breakfast Casserole Recipe
- Pioneer Woman Reuben Casserole Recipe
Pioneer Woman Cabbage Casserole Recipe
Description
A classic and creamy baked cabbage casserole featuring tender sautéed cabbage, celery, and onions in a rich Parmesan cheese sauce, all finished with a crispy, buttery breadcrumb topping.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 3-quart baking dish.
- In a large skillet, melt 2 tbsp of butter. Sauté the cabbage, celery, onions, and garlic for 10-15 minutes until tender. Transfer to the baking dish.
- In a saucepan, melt 2 tbsp of butter, then whisk in the flour for 1 minute.
- Gradually whisk in the evaporated milk until the sauce is smooth and thick.
- Remove from heat and whisk in the Worcestershire, salt, pepper, and 1/2 cup of the Parmesan. Pour this sauce over the vegetables.
- Melt the remaining 1 tbsp of butter and toss it with the breadcrumbs and the remaining 1/2 cup of Parmesan.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake for 20-25 minutes, until bubbly and the topping is golden brown.
Notes
- u003cliu003eSautéing the cabbage until it’s tender and has released its moisture is the key step to prevent a watery casserole.u003c/liu003eu003cliu003eThis is a perfect make-ahead side dish; assemble it completely (without the topping) and refrigerate, then add the topping just before baking.u003c/liu003eu003cliu003eEvaporated milk creates an ultra-creamy and stable sauce that won’t curdle.u003c/liu003eu003cliu003eFor a cheesy twist, substitute the Parmesan with sharp cheddar cheese.u003c/liu003e
