Creamed Cabbage Casserole

This casserole is a hearty side dish, thanks to the buttery, crisp topping and the velvety cheese sauce that surrounds the cabbage.


9 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 1 Hours
Other: 8 Minutes

Nutritional Information

Calories 122
Caloriesfromfat 24 %
Fat 3.2 g
Satfat 1.6 g
Protein 6.6 g
Carbohydrate 16.1 g
Fiber 1.8 g
Cholesterol 10 mg
Iron 0.8 mg
Sodium 257 mg
Calcium 224 mg


8 cups (1-inch) diced green cabbage (about 2 heads)
1/3 cup all-purpose flour
1 (12-ounce) can evaporated fat-free milk
1 cup fat-free milk
2 garlic cloves, minced and divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup (1.3 ounces) shredded Gruyère cheese
Cooking spray
1 tablespoon butter
1/2 cup crushed reduced-fat round buttery crackers (about 11; such as Ritz)


1. Place cabbage in a large microwave-safe bowl; cover with water (about 8 cups). Cover bowl loosely with plastic wrap. Microwave at HIGH 8 1/2 minutes or until cabbage is tender; drain.

2. Preheat oven to 375°.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milks in a small saucepan. Stir with a whisk. Bring to a simmer over medium heat, and cook 2 minutes, stirring constantly with whisk. Remove from heat. Add 1 minced garlic clove, salt, pepper, and cheese to pan, and stir until cheese melts. Pour milk mixture over cabbage, tossing gently to coat. Pour cabbage mixture into an 11 x 7-inch baking dish coated with cooking spray.

4. Place butter and remaining minced garlic clove in a microwave-safe bowl. Microwave on HIGH 25 seconds or until butter melts; stir in crackers. Sprinkle crumb mixture evenly over cabbage mixture.

5. Bake at 375° for 45 minutes or until edges are golden and top is set. Let stand 8 minutes before serving.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
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