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Creamed Cabbage Casserole

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.

Oxmoor House SEPTEMBER 2006

  • Yield: 9 servings (serving size: 2/3 cup)
  • Cook time:1 Hour
  • Prep time:10 Minutes
  • Other:8 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 24%
  • Fat: 3.2g
  • Saturated fat: 1.6g
  • Protein: 6.6g
  • Carbohydrate: 16.1g
  • Fiber: 1.8g
  • Cholesterol: 10mg
  • Iron: 0.8mg
  • Sodium: 257mg
  • Calcium: 224mg

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Creamed Cabbage Casserole recipe