Vegetarian Cabbage and Cheese Casserole Bake

Cropped view of woman chopping cabbage with kitchen knife
SG Hirst / Getty Images
  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 6-8 servings
Ratings (6)

The local CSA has been giving out lots and lots of cabbage these past few weeks, so I've been coming up with ways to use all of it! This old-fashioned vegetarian baked cabbage casserole gets a gratin-like modernizing twist with seasoned bread crumbs and melting artisan cheese. Cabbage is simmered stovetop, then baked in the oven for a simple vegetarian side casserole dish.

The kid verdict? My friend's very picky eleven years old loved this cabbage. He ate it alongside plain white rice, and wouldn't touch any of the other food I made (except the chocolate pie), but he ate an adult-sized portion of this cabbage and even took the leftovers to school in his lunch bag the next day.

What You'll Need

  • 1 large head cabbage (I used Savoy cabbage)
  • 1 small onion
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, butter or margarine
  • 1/3 cup water or vegetable broth
  • 1 tbsp flour dissolved in 1/4 cup milk or soy milk
  • 1/3 tsp sea salt or kosher salt
  • 1/3 cup grated cheese (try fontina, gruyere or goat gouda)
  • 1/4 cup bread crumbs
  • extra salt and pepper, to taste (optional)

How to Make It

  1. Pre-heat oven to 350 degrees and lightly grease a 9x12 casserole dish.
  2. Coarsely chop the cabbage to get it ready to go, then set it aside.
  3. In a large skillet or saute pan, heat the onion and garlic in olive oil for a couple minutes, to give them a bit of a head start. Add the cabbage, stirring to coat with olive oil. Allow to cook for another minute or two, stirring.
  4. Add 1/3 cup water or vegetable broth to the pan. Once the water is simmering, add the flour dissolved in soy milk. Season with a bit of salt, and bring to a simmer, stirring frequently. Allow to cook for another few minutes, until sauce has mostly thickened.
  1. Remove pan from heat and transfer the mixture to the prepared casserole or baking dish. Top with grated cheese and breadcrumbs and a bit of salt and pepper, if you'd like.
  2. Cover, and bake for 20 minutes. Uncover, bake 10-15 more minutes until liquid is mostly absorbed.

This cabbage casserole is best served with a bit of time to cool off and let the remaining liquid evaporate. Enjoy!