Creamy Cheesy Cabbage Casserole

So you’re craving something cozy, cheesy, and borderline irresponsible… but you don’t feel like babysitting a complicated recipe for two hours? Same. This Creamy Cheesy Cabbage Casserole is basically what happens when cabbage decides it wants to live its best life—covered in cheese, tucked into a warm casserole dish, and topped with buttery crunchy stuff. Iconic.

And if you’re thinking, “Cabbage… in a casserole… will my family revolt?” Relax. Once it’s swimming in cheddar and creamy cottage cheese, people stop asking questions and start asking for seconds.

Why This Recipe is Awesome

Let me count the ways:

• It’s cheap (cabbage is basically the budget MVP of the veggie world).
• It’s ridiculously filling—like “I need sweatpants” filling.
• It’s idiot-proof. Even if you’re the kind of person who burns toast, you’ve got this.
• One dish magic (okay, maybe a pan for browning beef—don’t be dramatic).
• Cheese solves everything. Not legally, but spiritually.

Bonus: If you add ground beef, it becomes a full-on meal. If you don’t, it’s still a solid comfort-food situation. Either way, you win.

Ingredients You’ll Need

• 1½ cups cottage cheese (blend smooth — trust me, it’s worth it)
• 1 large head cabbage (chopped into ~1-inch pieces, no need for perfection)
• 2 cups shredded cheddar cheese (the more “sharp,” the more attitude)
• 1 lb ground beef (optional — but it does make things extra satisfying)
• 1 small onion (diced, because flavor)
• ½ cup chicken broth (keeps things moist and happy)
• 1 tsp garlic powder (aka kitchen fairy dust)
• 1 tsp onion powder (because why stop at one onion situation?)
• Salt & pepper (don’t be shy)
• 1 cup crushed Ritz crackers + 3 tbsp butter (topping = crunchy joy)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Yes, preheat. Thinking you can skip it is how casseroles get weird. Also, lightly grease a 9×13 baking dish so nothing sticks like it’s holding a grudge.
2. If you’re using ground beef, brown it first. Toss the beef into a skillet over medium heat. Add the diced onion and cook until the beef is browned and the onion looks soft and smells amazing. Drain extra grease if it’s looking a little too “shiny.”
3. Blend the cottage cheese until smooth. You can use a blender or food processor. This makes the sauce creamy instead of… lumpy. Unless you love lumps, in which case, live your truth.
4. Mix the creamy base. In a big bowl, stir together the blended cottage cheese, chicken broth, garlic powder, onion powder, salt, pepper, and about half the shredded cheddar. This is your flavor headquarters.
5. Add the cabbage (and beef if using). Throw the chopped cabbage into the bowl and toss it until everything’s coated. If you cooked beef, add it now and mix again. It might look like a lot of cabbage. That’s because it is. It cooks down—promise.
6. Assemble the casserole. Dump the mixture into your baking dish and spread it out evenly. Sprinkle the remaining cheddar on top because we’re not here to be reasonable.
7. Make the buttery cracker topping. Crush the Ritz crackers (a bag + rolling pin = therapy). Melt the butter and mix it with the cracker crumbs. Sprinkle it all over the top like you’re decorating a delicious crunchy blanket.
8. Bake for 35–45 minutes. You want bubbly edges and a golden top. If the top browns too fast, loosely cover with foil. Let it rest 10 minutes before serving so it sets up and doesn’t turn into lava soup.

Common Mistakes to Avoid

• Skipping the oven preheat. Rookie mistake. Your casserole will cook unevenly and you’ll blame the recipe. Don’t do that.
• Not blending the cottage cheese. If texture bugs you, blend it. If you don’t blend it, don’t complain when you find “surprise curds.”
• Over-crushing the cabbage. Don’t chop it into tiny confetti. Keep it around 1-inch pieces so it holds up and stays satisfying.
• Forgetting to drain greasy beef. Unless you want “casserole oil slick,” drain it.
• Serving immediately. Give it a quick rest. Ten minutes feels like forever, but it saves your tongue and makes cleaner slices.

Alternatives & Substitutions

• No ground beef? Swap in ground turkey, shredded rotisserie chicken, or just skip meat entirely. IMO, it’s still amazing.
• Want it smokier? Use smoked cheddar or add a pinch of paprika. Suddenly it tastes like you planned ahead.
• Don’t have Ritz? Use panko, crushed saltines, or even crushed cornflakes. Crunch is the goal. The universe will forgive you.
• Need it richer? Add a tablespoon of sour cream to the cottage cheese mix. It’s not necessary… but it’s not NOT necessary.
• Vegetarian vibes? Add mushrooms or lentils for extra “meaty” texture without actual meat.

Creamy Cheesy Cabbage Casserole

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Creamy, cheesy, cozy, and ridiculously easy. This Creamy Cheesy Cabbage Casserole turns humble cabbage into a comfort-food superstar with melted cheddar, a creamy cottage cheese base, and a buttery Ritz cracker topping. Optional ground beef makes it a hearty one-dish meal the whole family will devour.

• Author: Haruki Sakamoto
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

1½ cups cottage cheese (blended smooth)

1 large head cabbage, chopped into 1-inch pieces

2 cups shredded cheddar cheese

1 lb ground beef (optional)

1 small onion, diced

½ cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

1 cup crushed Ritz crackers

3 tablespoons butter, melted

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. If using ground beef, cook it in a skillet over medium heat with the diced onion until browned and softened. Drain excess grease.

3. Blend the cottage cheese until smooth using a blender or food processor.

4. In a large bowl, mix blended cottage cheese, chicken broth, garlic powder, onion powder, salt, pepper, and half of the shredded cheddar cheese.

5. Add chopped cabbage and cooked beef (if using) and toss until evenly coated.

6. Transfer mixture to the prepared baking dish and spread evenly. Sprinkle remaining cheddar cheese on top.

7. Mix crushed Ritz crackers with melted butter and sprinkle evenly over the casserole.

8. Bake uncovered for 35–45 minutes, until bubbly and golden brown.

9. Let rest for 10 minutes before serving.

Notes

Let the casserole rest before serving to help it set.

For extra flavor, try sharp or smoked cheddar cheese.

If freezing, prepare without the cracker topping and add it fresh before baking.

Vegetarian-friendly when made without ground beef.

FAQ (Frequently Asked Questions)

1) Will this taste like cabbage?

Yes… but in the best way. It’s mellow, buttery, and drowned in cheese. It’s not “raw cabbage salad” energy. It’s “cozy comfort food” energy.

2) Can I make it ahead of time?

Absolutely. Assemble everything (hold the cracker topping if you want max crunch), cover, and refrigerate up to 24 hours. Bake when ready and add topping right before baking.

3) Can I freeze it?

Yep. Freeze baked or unbaked. For best texture, freeze without the cracker topping and add it fresh later. Cabbage can get a bit softer after freezing, but it’s still totally edible and tasty.

4) Can I use margarine instead of butter for the topping?

Well, technically yes, but why hurt your soul like that? If it’s what you’ve got, it’ll work—just expect slightly less rich flavor.

5) How do I know it’s done?

The edges should be bubbling and the top should look golden and irresistible. If the cabbage still feels too firm, bake 5–10 minutes longer.

6) My casserole looks watery—did I ruin it?

Nope. Cabbage releases water as it cooks. Let it rest 10 minutes and it thickens up. If it’s still watery, you probably used extra broth or didn’t drain beef—still tasty though.

7) Can I add extra cheese?

Is that even a real question? Yes. Add more. Add all the cheese. Just know it’ll be richer and heavier… which is kind of the point.

Final Thoughts

This casserole is proof that cabbage doesn’t have to be boring. Give it cheese, give it crunch, bake it until bubbly, and suddenly you’ve got a meal that feels way fancier than it should. Serve it as-is, pair it with a simple salad, or just eat it straight from the dish like a harmless kitchen gremlin—no judgment.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it.