The Scoop
Favorite Cabbage Casserole: cozy comfort with crispy parmesan topping.
The first time I made this cabbage casserole, it was an unplanned masterpiece born out of a cozy snow day. We'd just been hit with an unexpected blizzard, and the world outside looked like it had been dusted with powdered sugar. My pantry, however, was less spectacular, with odds and ends that demanded creativity. Tucked behind a tower of canned goods, I spotted a lonely cabbage, and suddenly, inspiration hit. In moments like these, a good knob of salted butter can be magical. I melted it in the pan until it was just right, and once the onions, celery, and garlic hit the heat, it smelled like a warm, delicious hug.
Evaporated milk often hides in the back of my cupboard, waiting for its moment to shine. Incorporating it here gave it a chance to thicken into a silky sauce that hugged every shred of cabbage. A splash of Worcestershire sauce whispered an extra dimension of flavor that turned the ordinary into something memorable. The crispy topping of breadcrumbs mixed with parmesan felt like an old, cozy sweater — familiar yet with an unexpected crunch. Letting the casserole rest before serving ensured each slice stayed together, keeping its hearty promise of warmth. That day, our little snowbound kitchen turned into a haven of comfort, proving that even the most modest ingredients could create a dish worth savoring.
Ingredients
- 5 tablespoons salted butter, divided
- 1 medium cabbage, shredded
- 1 cup celery, chopped
- 2 medium-size yellow onions, chopped
- 1 clove garlic, chopped, or to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups evaporated milk
- Worcestershire sauce, to taste
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 4 ounces parmesan cheese, grated and divided
- 1/3 cup dry breadcrumbs
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 3-quart baking dish.
- Melt 2 tablespoons of the butter in a large skillet set over medium heat.
- Add the cabbage, the celery, the onions, and the garlic and cook, stirring often, until tender, about 10-15 minutes.
- Transfer the cabbage mixture to the prepared baking dish.
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook, whisking constantly, until smooth and thick, about 1 minute.
- Gradually add in the milk to the saucepan, whisking constantly to remove any clumps and cook, while whisking until thickened and smooth, about 3 minutes.
- Remove the sauce mixture from the heat.
- Whisk in the Worcestershire sauce, the salt, the pepper, and 1/2 cup of the parmesan cheese.
- Pour the sauce over the cabbage mixture.
- Place the remaining butter in a microwave-safe bowl and microwave on high until melted, about 30 seconds.
- Add the breadcrumbs and the remaining parmesan cheese to the melted butter and stir until combined.
- Spread the breadcrumb mixture evenly over the cabbage.
- Bake until the casserole is bubbly and the breadcrumbs are golden, about 20-25 minutes.
- Serve.
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