Cabbage casserole with cream cheese recipes - Main course

Author: John Cordero  

This creamed cabbage is made with an entire head of cabbage for a delicious side dish or simple dinner. This creamy cabbage casserole is subtly spicy and has the perfect balance of sweet, tender cabbage to classic, creamy béchamel sauce.

Creamy Cabbage Casserole

Creamy Cabbage Casserole
Easy to make creamy cabbage casserole recipe. This creamed cabbage is made with an entire head of cabbage for a delicious side dish or simple dinner.
Provided by: Pamela
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 1 medium head of cabbage (core removed, chopped)
  • 1/2 cup onion (finely chopped)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup Italian bread crumbs
Nutrition:
  • Calories: 200 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees F. Spray a 9x9 baking dish.
  2. Bring a large pot of salted water to a boil. Add cabbage and cook until slightly tender, about 10 minutes. Drain cabbage completely. I like to let it sit in the colander for a few minutes to make sure cabbage is not watery. Add cabbage into baking dish.
  3. Melt butter in a medium-sized saucepan over medium high heat. Add onion and sauté until slightly browned, about 3 minutes. Add in flour and mix. Slowly pour in the milk, continuing to whisk to combine. Add salt and pepper, and continue mixing. Add in cheese, a little bit at a time, and continue whisking until sauce becomes thickened.
  4. Pour cheese sauce on top of cabbage and mix. Sprinkle bread crumbs on top. Bake for 30 minutes, or until the top is browned.
Notes: Low Carb Cheesy Cabbage Casserole, Instructions. In a medium size skillet brown your beef or turkey over medium heat, drain off any grease. Add the diced onion and sauté 3-5 minutes. Add the cabbage, tomatoes with green chili, tomato …

Creamed Cabbage Casserole

Creamed Cabbage Casserole
About 25 years ago a neighbor brought this to a potluck. It was the most talked about and surprise of a dish. Can divide and freeze before baking.
Provided by: gailanng
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 12
Ingredients:
  • 2 small cabbage, cored and shredded (approximately 5 pounds of cabbage)
  • 1/4 cup butter (1 stick)
  • 2 medium onions, chopped
  • 1 bell pepper, chopped
  • 3 -4 garlic cloves, minced
  • 1/2 lb processed cheese, cubed small (Velvetta)
  • 1 1/3 cups evaporated milk
  • salt and pepper
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce or 1 dash hot sauce
  • 1 cup breadcrumbs
  • 1/3 cup parmesan cheese
Nutrition:
  • Calories: 220.5 calories
  • Fat: 12.1 grams
  • Saturated Fat: 7.3 grams
  • Cholesterol: 32.9 milligrams
  • Sodium: 490.6 milligrams
  • Carbohydrate: 20 grams
  • Fiber: 3.6 grams
  • Sugar: 7.3 grams
  • Protein: 9.9 grams
How to cook:
  1. Preheat oven 350 degrees.
  2. Butter casserole dish.
  3. In large sauce pan, boil shredded cabbage until tender, covered with lid, in just enough water to cover. Drain well and squeeze tightly to release excess moisture. Cabbage should be relatively dry; set aside.
  4. In large sauce pan, melt butter; add onion, bell pepper and garlic. Saute until tender and onions become transparent; remove from heat.
  5. Add to hot vegetable mixture the cheese; stirring to melt.
  6. Next add the evaporated milk, reserved cabbage, salt, pepper, Worcestershire sauce, and Tabasco, stirring to encorporate all; pour into prepared pan.
  7. Sprinkle over top the breadcrumbs, then parmesan cheese.
  8. Bake in preheated oven about 25-30 minutes, until heated through and bubbly.
Notes: Creamed Cabbage Casserole Recipe, directions. Preheat oven 350 degrees. Butter casserole dish. In large sauce pan, boil shredded cabbage until tender, covered with lid, in just enough water to cover. Drain well and squeeze tightly to …

Creamed Napa Cabbage Casserole

Creamed Napa Cabbage Casserole
Creamed Napa Cabbage Casserole tastes juicy delicious in winter. This Chinese cabbage casserole is economical and easy to make. There are two versions for Paleo/Whole30 and Keto users.
Provided by: ChihYu
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 10
Ingredients:
  • 2.5 lbs. Napa cabbage
  • 5 pieces Turkey bacon or regular bacon or salted ham
  • 0.5 oz. Garlic clove (finely minced)
  • 2 tbsp ghee (or butter)
  • ½+1/4 tsp Takii Umami Mushroom Powder (or coarse sea salt)
  • ⅛ to 1/4 tsp ground black pepper (plus more for garnish)
  • 5.4 oz. coconut cream
  • 2-3 tsp cassava flour (or 2-3 tsp arrowroot starch or 1 tsp xanthan gum)
  • 4 oz. shredded mozzarella (optional for cheesy casserole. Omit for whole30)
  • Chopped chives or green scallions (garnish)
Nutrition:
  • Serving Size: 1 serving
  • Calories: 341 kcal
  • Carbohydrate: 16 g
  • Protein: 12 g
  • Fat: 28 g
  • Saturated Fat: 20 g
  • Cholesterol: 43 mg
  • Sodium: 262 mg
  • Fiber: 4 g
  • Sugar: 4 g
How to cook:
  1. Dice the Napa cabbage stems to 1 to 1.25-inch in width. Dice the cabbage leaves to 2-inch in width. Rinse and set aside to drain.
  2. Dice bacon or ham to bite sizes and finely mince garlic.
  3. In a well-heated wok or Dutch oven, melt ghee and add the bacon. Saute for about 1 minute over medium heat.
  4. Add garlic and saute for 10-15 seconds or until you can smell the fragrance.
  5. Add Napa cabbage. Turn high heat and season with Takii mushroom powder or salt. Saute for about 3 minutes, then cover it with a lid. Lower the heat to medium and cook for about 4 minutes additional or until the cabbage stems turn softer but not mushy.
  6. Stir-in the coconut cream and turn heat to medium-high. Once the cream is melted and starts bubbling, sprinkle in thichner of choice 1 tsp a time (Cassava, arrowroot, or xanthan gum). Keep stirring and tossing to mix the thickener with the sauce. The sauce should become thicker in about 1-2 minutes.
  7. Off heat. Taste and adjust with more salt and black pepper if desired. Sprinkle chives or scallions. Serve warm.
  8. If adding cheese to make a casserole dish. Preheat oven to 400F for convection oven or 425F for regular oven (without the fan). Pour the cabbage into a medium size casserole dish and sprinkle the cheese evenly on top. Bake for 10-15 minutes or until the top is golden brown color. Serve hot or warm.
Notes: Cabbage Casserole Recipe, Preheat oven to 375˚F and butter a 9″ pie dish. 2. In a medium mixing bowl, add: 4 eggs, 1/4 cup sour cream and 1/4 cup mayonnaise and whisk to combine. 3. In a small mixing bowl, stir …

Creamy Cabbage Casserole

Creamy Cabbage Casserole
This creamy cabbage casserole is subtly spicy and has the perfect balance of sweet, tender cabbage to classic, creamy béchamel sauce. The cracker and cheese topping adds a nice bit of crunch in every bite. Serve alongside roasted chicken or pork.
Provided by: Liz Mervosh
Total time: 60 minutes
Yields: 12 servings
Number of ingredients: 12
Ingredients:
  • 3 tablespoons unsalted butter, divided
  • 11 cups sliced green cabbage (from 1 medium head)
  • 1 large sweet onion, thinly sliced (about 3 cups)
  • 2 large celery stalks, thinly sliced crosswise
  • 16 whole-grain round buttery crackers (such as Ritz), crushed
  • ¼ cup all-purpose flour
  • 2 cups reduced-fat milk
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup finely shredded Monterey Jack cheese, divided
Nutrition:
  • Calories: 138 calories
  • Carbohydrate: 13 g
  • Cholesterol: 19 mg
  • Fat: 7 g
  • Fiber: 2 g
  • Protein: 5 g
  • Saturated Fat: 4 g
  • Sodium: 340 mg
  • Sugar: 6 g
How to cook:
  1. Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray. Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add cabbage, onion and celery; stir to coat well. Cover and cook, stirring occasionally, until the cabbage is tender-crisp, 15 to 18 minutes.
  2. Meanwhile, place the remaining 1 tablespoon butter in a small microwaveable bowl; microwave on High until melted, about 20 seconds. Add crackers to the butter and toss together until combined.
  3. Sprinkle the cabbage mixture evenly with flour and stir to coat. Stir in milk and bring to a simmer over medium-high heat. Simmer, uncovered, stirring often, until the sauce is thickened and creamy and coats the cabbage mixture, 2 to 3 minutes. Add mustard, salt, cayenne, nutmeg and 1/2 cup cheese; stir until the cheese melts, about 30 seconds.
  4. Spoon the cabbage mixture into the prepared baking dish. Sprinkle evenly with the remaining 1/2 cup cheese and the buttered cracker mixture. Bake until bubbly around the edges and golden brown on top, about 20 minutes. Let stand for 5 minutes before serving.
Notes: Cheesy Cabbage Casserole, Preparation. Preheat oven to 375°F. Grease a 9-inch round baking dish with cooking spray. Set aside. Sauté onion in olive oil until just softened. Add cabbage and …
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