This Brenda Gantt cabbage casserole recipe is a Southern comfort food side dish made with chopped raw cabbage, sliced sweet onion, a creamy mix of cream of chicken soup and mayonnaise, and a buttery Ritz cracker and cheddar topping.
You do not need to boil the cabbage first, because it softens in the oven as the sauce melts down through the layers. Bake it at 175°C (350°F) for about 45 minutes, until the top is golden and the edges bubble.
This is a written version based on the method Brenda Gantt shares, not an official recipe card from her. The finished dish suits a family dinner as a side or a simple main.
Brenda Gantt Cabbage Casserole Recipe At Galance
| Detail | Information |
|---|---|
| Recipe name | Brenda Gantt Cabbage Casserole |
| Course | Side dish or simple main |
| Cuisine | Southern American |
| Servings | 8 |
| Prep time | 15 minutes |
| Bake time | About 45 minutes |
| Resting time | 5 to 10 minutes |
| Total time | About 1 hour 10 minutes |
| Cooking method | Oven |
| Dish size | 9 by 13 inch (23 by 33 cm) baking dish |
What Makes Brenda Gantt Cabbage Casserole Special?
This casserole belongs to the Southern tradition of simple, creamy baked vegetable dishes made from pantry staples. Raw cabbage and onion go straight into the dish, so there is no pre cooking and no extra pan to wash.
The contrast is what people notice. The cabbage turns soft and creamy underneath, while the Ritz cracker and cheddar crust stays crisp and golden on top. It works well for Sunday dinners, holidays, and potlucks, because it can be assembled ahead and carried to the table in the same dish.
Brenda Gantt Cabbage Casserole Ingredients
The quantities below are for one 9 by 13 inch dish. If you are following a recipe for Brenda Gantt cabbage casserole from another source, check the mayonnaise, salt, and butter amounts, because they vary between versions. These measurements are used throughout this article.
Ingredients for the Cabbage Filling
- 1 small head green cabbage, about 700 to 900 g (1½ to 2 lb), roughly chopped
- 1 medium or large sweet onion, such as Vidalia, thinly sliced
- 1 can (10.5 oz or about 298 g) condensed cream of chicken soup
- ½ cup (120 ml) mayonnaise
- ½ stick (4 tablespoons or 57 g) butter, melted
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Ingredients for the Ritz Cracker Topping
- 1 sleeve Ritz crackers, about 100 g (3½ oz), crushed into small crumbs
- 1 stick (8 tablespoons or 113 g) butter, melted
- 1 cup (about 110 g) shredded sharp cheddar cheese
The soup, cheese, and crackers already contain salt, so taste the casserole before adding more at the table. Regular mayonnaise gives the creamiest result. Low fat versions have a different texture and can turn watery as they bake.
Equipment You Need
- 9 by 13 inch baking dish, or a similar 3 quart casserole dish
- Sharp chef’s knife and cutting board
- Two mixing bowls
- Measuring cups and spoons
- Spoon or silicone spatula
- Microwave safe bowl for melting the butter
A 9 by 13 inch dish suits a full small head of cabbage. For a very small cabbage, an 8 by 8 inch dish can work, but do not pack the cabbage tightly.
How to Make Brenda Gantt Cabbage Casserole
This cooking with Brenda Gantt cabbage casserole recipe is built on layers. The raw cabbage goes in first, followed by onion, butter, the creamy mixture, and finally the cracker topping. You do not stir the layers together, because the sauce moves down through the cabbage as it bakes.
Step 1: Preheat the Oven
Heat the oven to 175°C (350°F). Lightly grease the baking dish with butter or cooking spray.
Step 2: Chop and Layer the Cabbage
Remove any tough or damaged outer leaves. Cut the cabbage in half, cut out the hard core, and chop the rest into bite sized pieces. Do not shred it finely, because small chunks keep some texture after baking.
Spread the cabbage evenly in the dish. Do not press it down.
Step 3: Add the Sliced Onion
Slice the onion thinly and scatter it over the cabbage. Do not stir it in. The onion juices drip down into the cabbage as the casserole bakes.
Step 4: Season and Add Melted Butter
Sprinkle ½ teaspoon salt and ½ teaspoon black pepper over the cabbage and onion, spreading them across the whole dish rather than in one spot. Drizzle ½ stick of melted butter over the top, covering both the edges and the centre.
Step 5: Prepare the Creamy Sauce
In a bowl, stir the cream of chicken soup and ½ cup mayonnaise until smooth. Spoon it over the onion layer and spread it gently with the back of a spoon so it covers the surface. Do not mix it into the cabbage.
Step 6: Make the Cracker Topping
Crush the Ritz crackers into small crumbs, either in a bowl or in a resealable bag. In a second bowl, mix the crumbs with 1 stick of melted butter and the shredded cheddar until the crumbs are evenly coated. Sprinkle the mixture over the whole casserole, right to the edges.
Step 7: Bake Until Golden and Tender
Bake the casserole uncovered at 175°C (350°F) for about 45 minutes. It is ready when the topping is golden brown, the edges are bubbling, and a fork slides easily through the cabbage. If the topping browns before the cabbage is tender, cover the dish loosely with foil and keep baking.
Step 8: Rest and Serve
Let the casserole rest for 5 to 10 minutes so the creamy layer settles and the portions hold together when scooped. Serve warm.
Tips for the Best Brenda Gantt Cabbage Casserole
These points deal with the problems that most often affect this casserole.
- Use roughly chopped cabbage instead of finely shredded cabbage. Fine shreds go limp and release more water.
- Do not boil the cabbage or sauté the onion first. The recipe depends on both cooking in the oven.
- Keep the cabbage, onion, sauce, and topping in separate layers.
- Spread the butter and creamy mixture evenly so the corners do not turn out dry.
- Shred the cheddar yourself from a block. Pre shredded cheese contains anti caking starch and melts less smoothly.
- Bake uncovered so steam can escape and the topping crisps.
- Go by tenderness rather than the timer alone. Forty five minutes is a guide, and ovens vary.
What to Serve With Cabbage Casserole
The casserole is creamy and rich, so it pairs best with savory mains and familiar Southern sides.
Southern Main Dishes
- Fried chicken
- Baked ham
- Pork chops
- Meatloaf
- Roast turkey
- Barbecue
Other Southern Side Dishes
- Cornbread
- Fried okra
- Green beans
- Mashed potatoes
If you would like something fresh and tangy to balance the richness, this CAVA sumac cabbage slaw recipe makes a light contrast. For a starter while the casserole rests, you could serve this CAVA roasted eggplant dip recipe with warm bread.
Easy Variations for Cabbage Casserole
These changes are optional. The basic recipe above works without any of them.
Change the Cream Soup
- Cream of mushroom soup for an earthier flavour
- Cream of celery soup for a milder, old fashioned taste
- Cream of onion soup for stronger onion flavour
Try Different Cheese or Toppings
- Mild cheddar or Colby Jack in place of sharp cheddar
- Monterey Jack for a milder, meltier cheese
- Crushed butter crackers or saltine crackers in place of Ritz
- Panko breadcrumbs or crushed cornflakes for a lighter crunch
Sharp cheddar has the strongest flavour, so it stands up best to the creamy cabbage. Milder cheeses give a softer taste.
Add Meat or Extra Seasoning
- Cooked bacon or diced ham
- Cooked sausage or shredded chicken
- Garlic powder or paprika
- A small pinch of red pepper flakes
Add any cooked meat in a layer over the onion, before the creamy mixture. Keep additions modest so the cabbage stays the main flavour. Meat will also add salt, so taste before adding extra seasoning.
How to Prevent Watery Cabbage Casserole
Cabbage releases moisture as it cooks, so a few habits help.
- Use the right sized dish so the cabbage is not crowded or spread too thin.
- Do not add water or milk.
- Bake uncovered to let excess moisture escape.
- Continue baking until the edges bubble and the cabbage is tender.
- Let the casserole rest before serving.
A slightly loose sauce after baking is normal. It thickens as it rests.
How to Make Cabbage Casserole Ahead of Time
You can prepare the base a day ahead. Layer the cabbage, onion, seasoning, melted butter, and creamy mixture in the dish. Cover it tightly and refrigerate for up to 24 hours. Add the cracker topping just before baking so it stays crisp.
A cold casserole needs extra time. Cover it with foil for the first 20 minutes or longer so it heats through, then remove the foil, add the topping, and finish baking uncovered until bubbling and golden.
How to Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator to keep them fresh. When you are ready to eat, reheat them gently in the microwave or on the stove until heated through. Add a little water if the food seems dry.
Storing in the Refrigerator
Refrigerate leftovers within 2 hours of cooking. Store them in an airtight container at 4°C (40°F) or below and use within 3 to 4 days, in line with USDA guidance on leftovers and food safety.
Reheating the Casserole
Reheat single portions in the microwave for 1 to 2 minutes. Larger portions heat more evenly in a 160 to 175°C (325 to 350°F) oven. Whichever method you use, heat the food until it is steaming hot throughout, ideally 74°C (165°F). The topping softens in the fridge, so sprinkle a few fresh crushed crackers on top during reheating for crunch.
Can You Freeze Cabbage Casserole?
Yes, though the texture changes slightly because cabbage releases more water after freezing. Cool the casserole completely, wrap it tightly, and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Nutrition Information
The figures below are approximate estimates for one eighth of the casserole. They are not laboratory tested and will change with the brands and amounts of mayonnaise, cheese, butter, soup, and crackers you use.
| Nutrient | Approximate amount |
|---|---|
| Calories | 531 kcal |
| Carbohydrates | 20 g |
| Protein | 7 g |
| Fat | 48 g |
| Saturated fat | 18 g |
| Fibre | 4 g |
| Sugar | 7 g |
| Sodium | 1,372 mg |
This is a rich dish, and the sodium is fairly high because of the soup, cheese, and crackers. Using reduced sodium soup is one simple way to lower it.
Frequently Asked Questions
Can I Use Red Cabbage Instead of Green Cabbage?
Yes, but expect a stronger, earthier flavour and a deeper colour. Green cabbage is milder and turns especially tender when baked, so it suits this recipe better.
Can I Use Miracle Whip Instead of Mayonnaise?
Regular mayonnaise is the better choice. Miracle Whip is sweeter and tangier, so it changes the flavour of the casserole noticeably.
Can I Make Cabbage Casserole Without Mayonnaise?
Yes, but it will be less creamy and less rich. Sour cream is a possible substitute in the same quantity, though the result will taste tangier. We cannot promise it will match the original texture.
Can I Add Meat to Brenda Gantt Cabbage Casserole?
Yes. Cooked bacon, diced ham, cooked sausage, or shredded chicken all work. Use fully cooked meat and layer it before baking so it heats through with the casserole. Any recipe for cabbage casserole by Brenda Gantt can be adapted this way, though meat is optional.
Why Is My Cabbage Casserole Watery?
The usual causes are underbaking, an overcrowded or oversized dish, finely shredded cabbage, or low fat ingredients. Bake until the edges bubble and the cabbage is tender, use a 9 by 13 inch dish, and let the casserole rest before serving.
Can I Prepare the Casserole the Night Before?
Yes. Assemble everything except the cracker topping, cover it, and refrigerate for up to 24 hours. Add the topping just before baking and allow extra time because the dish starts cold.
How Do I Know When Cabbage Casserole Is Done?
Look for a golden topping, bubbling edges, and cabbage that is tender when pierced with a fork.
Final Thoughts
This Brenda Gantt cabbage casserole recipe shows how a simple head of cabbage can become a creamy Southern side dish with a crisp, buttery top. Keep the layers separate, bake uncovered at 175°C (350°F), and wait until the cabbage is tender and the topping is golden before you serve it.
If you enjoy trying new dishes at home, you may also like this zucca chips recipe from North Italia or this mollejas de res recipe. For more recipe ideas, visit the Gourmet City Seafood Buffet homepage.
