Go Back
+ servings
Southern Cabbage Casserole ~ This old-fashioned, creamy baked cabbage dish with crunchy topping is easy to assemble and perfect for holidays, potlucks, or Sunday dinners at home.

Southern Cabbage Casserole

This old-fashioned, creamy baked cabbage dish with crunchy topping is easy to assemble and perfect for holidays, potlucks, or Sunday dinners at home!
5 from 5 votes
Print Pin
Course: Side Dish
Cuisine: American, Southern
Keyword: casserole, dairy free, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 207kcal
Author: Holly Gray

Ingredients

  • Non-stick cooking spray
  • 5 tablespoons vegan butter divided
  • 10 cups green cabbage cut into bite-size pieces
  • 1 cup celery chopped
  • 1 cup yellow onion chopped
  • 2 teaspoons garlic minced
  • 2 tablespoons all-purpose flour
  • 12 ounces evaporated coconut milk
  • 1 cup vegan Parmesan cheese shredded and divided
  • 1/8 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup seasoned Panko breadcrumbs

Instructions

  • Preheat the oven to 350°F. Spray an 11x7-inch baking dish with non-stick cooking spray.
  • Into a large deep skillet over medium heat, add 2 tablespoons of butter. When the butter is melted, add the cabbage, celery, and onion. Cook, stirring frequently for about 10 minutes, until the cabbage is crisp-tender. Add the garlic and continue cooking for an additional 1 minute. Transfer the cabbage mixture to the prepared baking dish.
  • In a medium saucepan over medium heat, add 2 tablespoons of butter. When the butter is melted, whisk in the flour. Gradually pour in the evaporated milk, whisking constantly until smooth and slightly thickened, about 3 minutes.
  • Remove the saucepan from heat, then whisk in 1/2 cup Parmesan cheese, Worcestershire sauce, salt, and pepper. Pour the sauce evenly over the cabbage mixture.
  • Using a microwave, melt the remaining 1 tablespoon butter. Add the breadcrumbs and remaining Parmesan cheese. Stir until combined then sprinkle over the cabbage mixture.
  • Bake 25 minutes, until the casserole is bubbly and the breadcrumbs are lightly golden. Serve hot.

Nutrition

Calories: 207kcal | Carbohydrates: 16g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 639mg | Potassium: 366mg | Fiber: 3g | Sugar: 8g | Vitamin A: 677IU | Vitamin C: 35mg | Calcium: 311mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!