If you’re looking for a cozy, comforting dish that won’t leave you feeling weighed down, my creamy cheesy cabbage casserole is about to become your new best friend. This recipe came about on one of those crazy weeknights when I needed something fast, filling, and packed with veggies that my kids would actually eat. The magic happened when I combined humble cabbage with rich, melty cheese and a surprise protein boost – and wow, did it become an instant family favorite!
Perfect for busy weeknights or meal prep, this casserole proves comfort food doesn’t have to be complicated or carb-heavy. The first time I made it, my husband went back for thirds and the kids begged me to put it in regular rotation. Now it’s our go-to when we want something satisfying that still fits our healthier eating goals.
Table of Contents
Table of Contents
Why You’ll Love This Creamy Cheesy Cabbage Casserole
This isn’t just another casserole—it’s the kind of dish that makes you do a little happy dance when you pull it out of the oven. Here’s why it’s become a staple in my kitchen:
- Crazy easy to make: Just sauté, blend, mix, and bake. Even on my most chaotic days, I can throw this together without breaking a sweat.
- Secretly healthy: Packed with protein and fiber but low-carb, so you get all the comfort without the guilt.
- Kid-approved magic: The creamy cheese sauce makes even cabbage irresistible to picky eaters (mine gobble it up every time!).
- Meal prep hero: Tastes even better the next day, making leftovers something to look forward to.
- Budget-friendly: Uses simple, affordable ingredients you probably already have in your fridge.
Trust me, one bite of that golden, bubbly top layer and you’ll be hooked just like my family was!
Ingredients for Creamy Cheesy Cabbage Casserole
Here’s everything you’ll need to make this cozy dish come together. I’m all about precise measurements – no guessing games here! These simple ingredients transform into something magical:
- 1 lb ground beef – 80/20 works great for flavor
- 1 medium onion, chopped (about 1 cup)
- 1 large head green cabbage, chopped into 1-inch squares (about 8 cups)
- 1 tbsp olive oil – for sautéing
- 1 cup full-fat cottage cheese – trust me, the fat matters!
- 1/2 cup sour cream – adds that rich tang
- 1 tsp garlic powder – quick flavor boost
- 1 tsp onion powder – doubles down on savory goodness
- 1 cup shredded cheddar cheese, divided – half in, half on top
- 1 large egg – the secret sauce thickener
Ingredient Notes & Substitutions
Let’s talk about the VIP ingredients! That full-fat cottage cheese is non-negotiable for me – it creates the creamiest sauce. In a pinch, ricotta works but it’ll be thicker. If you must go low-fat, add an extra tbsp of sour cream.
No cheddar? Any melty cheese like Colby Jack or Monterey Jack works. For a vegetarian twist, swap the beef for mushrooms or plant-based crumbles (just add a splash of Worcestershire sauce for depth). And if your cabbage seems huge, don’t worry – it shrinks like crazy when cooked!
How to Make Creamy Cheesy Cabbage Casserole
Alright, let’s get cooking! This creamy cheesy cabbage casserole comes together in just a few simple steps, but I’ll walk you through each one to make sure it turns out perfectly every time. The key is taking those extra few minutes to drain the cabbage and blend the sauce – that’s where the magic happens!
Step 1: Cook the Cabbage
First things first – grab your largest pot (this cabbage really shrinks down, but it starts out bulky!). Heat the olive oil over medium-high heat and add your chopped cabbage. Now here’s my secret: don’t stir it too much! Let those pieces sit for a minute to get some nice caramelized edges. After about 10-12 minutes, you’ll see it’s reduced by half and has some golden-brown spots – that’s flavor city right there!
Important: Drain any excess liquid from the pot before moving on. I tilt the pot and press the cabbage with a wooden spoon to really get it all out. A soggy casserole is no one’s friend.
Step 2: Brown the Beef
While the cabbage is cooking, get your ground beef and onions going in a separate skillet. Cook until the beef is nicely browned and the onions are soft – about 7-8 minutes. Again, drain off any extra fat (I just tilt the pan and use a spoon to scoop it out).
Step 3: Blend the Creamy Sauce
Here’s where things get exciting! Toss the cottage cheese, sour cream, egg, garlic powder, and onion powder into your blender. Blend until it’s completely smooth – about 30 seconds. You’ll know it’s ready when it looks like a creamy Alfredo sauce. This is what gives the casserole that luscious texture! If you love creamy sauces, check out my Chicken Alfredo Cottage Cheese Bake for another creamy favorite.
Step 4: Assemble and Bake
Preheat your oven to 375°F (190°C) if you haven’t already. In a large baking dish, mix together your drained cabbage, browned beef, that gorgeous creamy sauce, and half of your shredded cheese. Spread it all out evenly, then sprinkle the remaining cheese on top like a cozy blanket.
Bake for 25-30 minutes until it’s bubbly around the edges and golden on top. And here’s the hardest part – let it rest for 10 minutes before serving! I know it smells amazing, but this waiting time lets the sauce thicken up perfectly.
Tips for the Perfect Creamy Cheesy Cabbage Casserole
After making this dozens of times, I’ve picked up some key tricks:
- Drain, drain, drain! That extra liquid from the cabbage and beef will make your casserole watery if you skip this.
- Full-fat dairy is worth it – the sauce won’t be as creamy with low-fat versions.
- Let it rest – those 10 minutes make all the difference in texture.
- Blend the sauce smooth – no one wants cottage cheese lumps in their casserole!
- Broil for 2 minutes at the end if you want an extra-golden cheese crust (just watch it closely!).
Creamy Cheesy Cabbage Casserole That Kids Devour in 30 Minutes
A creamy and cheesy cabbage casserole that’s a perfect low-carb comfort food. Packed with protein and loved by kids, this dish is simple to make and will become a family favorite.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb Ground Beef
- 1 medium Onion, chopped
- 1 large head Green Cabbage, chopped into 1-inch squares
- 1 tbsp Olive Oil
- 1 cup Cottage Cheese (full fat is best)
- 1/2 cup Sour Cream (adds richness)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 cup Shredded Cheddar Cheese (divided)
- 1 Large Egg (crucial to set the sauce)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chopped cabbage and sauté for 10–12 minutes. The cabbage should shrink by half and start to brown. Drain any liquid remaining in the pot to avoid a soggy casserole.
- In a separate skillet, brown the ground beef and chopped onion until fully cooked. Drain any excess fat.
- In a blender, combine the cottage cheese, sour cream, egg, garlic powder, and onion powder. Blend until smooth and creamy.
- Preheat your oven to 375°F (190°C). In a large baking dish, mix the sautéed cabbage, browned beef, creamy sauce, and half of the shredded cheddar cheese.
- Sprinkle the remaining cheddar cheese on top. Bake for 25–30 minutes, or until the casserole is bubbling and golden. Allow to rest for 10 minutes before serving, so the sauce thickens up nicely.
Notes
- Use full-fat cottage cheese and sour cream for the best richness.
- Drain excess liquid from the cabbage to prevent a soggy casserole.
- Let the casserole rest for 10 minutes after baking to thicken the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg
Serving Suggestions for Creamy Cheesy Cabbage Casserole
This cozy casserole stands beautifully on its own, but I love pairing it with something crisp to balance the richness. A simple green salad with tangy vinaigrette is my go-to – the freshness cuts through the creaminess perfectly. On extra hungry nights, we’ll add some warm crusty bread to soak up every last bit of that cheesy sauce! If you are looking for more ways to use cottage cheese, you might enjoy my recipe for Cottage Cheese Garlic Rolls.
Storing and Reheating Creamy Cheesy Cabbage Casserole
This casserole keeps like a dream! In the fridge, it stays fresh for 3-4 days in an airtight container. I often double the recipe just to have leftovers – the flavors get even better overnight. For longer storage, freeze individual portions for up to 2 months (thaw in the fridge before reheating).
When reheating, I recommend the oven or toaster oven at 350°F until warmed through – about 15 minutes for fridge-cold portions. The microwave works in a pinch too, but the cheese won’t stay as creamy. Just stir halfway through and add a splash of milk if needed!
Nutritional Information for Creamy Cheesy Cabbage Casserole
Here’s the scoop on what you’re eating with this cozy dish – but remember, these are estimates since ingredients can vary. One serving (about 1/6th of the casserole) gives you around 350 calories packed with 25g protein and 4g fiber. It’s got 20g fat (9g saturated) from all that cheesy goodness, but only 12g carbs – perfect for low-carb days! Just keep in mind your exact nutrition may differ based on brands and how you measure.
Frequently Asked Questions
Q1. Can I use frozen cabbage instead of fresh?
Honestly, I wouldn’t recommend it. Frozen cabbage tends to release way too much water when thawed, and you’ll end up with a soggy casserole. Fresh cabbage gives you that perfect texture – just enough bite with lovely caramelized edges. If you’re in a real pinch, try thawing and squeezing out frozen cabbage with all your might before using, but fresh is definitely best!
Q2. How can I make this vegetarian?
Easy peasy! Swap the ground beef for mushrooms (baby bellas work great) or your favorite plant-based crumbles. I like to add a splash of Worcestershire sauce (check the label for vegetarian versions) or soy sauce to boost the umami flavor. The creamy cheese sauce carries this dish either way! If you enjoy vegetarian bakes, you might want to check out my Broccoli and Cauliflower Cottage Cheese Bake.
Q3. My sauce seems thin – what went wrong?
Did you drain the cabbage and beef really well? That’s usually the culprit. Also, make sure you’re using full-fat dairy and letting the casserole rest before serving – that resting time is when the magic happens! If it’s still too thin next time, try adding an extra egg or reducing the sour cream slightly.
Q4. Can I prep this ahead and bake later?
Absolutely! I often assemble everything (minus the top cheese) the night before, cover tightly, and refrigerate. When ready to bake, add the topping cheese and pop it in the oven – you may need to add 5-10 minutes to the baking time since it’ll be cold. The flavors actually get better with this overnight rest!
Share Your Thoughts
I’d love to hear how your creamy cheesy cabbage casserole turns out! Drop me a comment below with your favorite tweaks or how your family liked it. Happy cooking! You can also follow along with more recipe updates on our Facebook page.
