Cheesy Cabbage Casserole with Cracker Topping
A comforting and delicious cheesy cabbage casserole topped with a crunchy cracker crust, perfect as a hearty side dish or a vegetarian main.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
1 medium head green cabbage, cored and chopped (about 6 cups)
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup sour cream
1/2 cup whole milk
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 1/2 cups buttery cracker crumbs (about 45 crackers, crushed)
2 tablespoons unsalted butter, melted (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13 inch casserole dish with butter or non-stick spray.
Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 5 minutes until slightly tender. Drain well and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the chopped onion and cook for 5 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine the cooked cabbage, sautéed onion and garlic, shredded cheddar cheese, shredded mozzarella cheese, sour cream, whole milk, eggs, salt, black pepper, smoked paprika, and dried thyme. Mix well until all ingredients are evenly incorporated.
Transfer the mixture into the prepared casserole dish and spread evenly.
In a small bowl, mix the crushed cracker crumbs with 2 tablespoons melted butter until the crumbs are evenly coated.
Sprinkle the cracker topping evenly over the cabbage mixture in the casserole dish.
Bake uncovered in the preheated oven for 35 to 40 minutes, or until the casserole is set and the topping is golden brown and crispy.
Remove from the oven and let the casserole cool for 5 minutes before serving.