I served this Crunchy Cabbage Casserole as a side dish for supper last Sunday, and Fox and I both thought it was divine. What’s not to love about layers of cabbage, onion, and potato that are baked, until practically sweet, beneath a tangle of crispy (store-bought) French fried onions? Don’t make me beg you to try this easy recipe:
What goes well with Crunchy Cabbage Casserole? A pressure-cooked and therefore super-tender Corned Beef Brisket! To watch me prepare this dynamic duet, just tap the “play” arrow above.
Main ingredients for Crunchy Cabbage Casserole
• Cabbage. Use a small head of common green, or fancy-leaved ‘Savoy’ cabbage (red cabbage is too strong-tasting for this casserole). Finely shred the cabbage with a sharp knife.
• A large onion. Cut this into 1/8-inch-thick half-moons.
• Potatoes. Use 3 medium-large red potatoes. Red potatoes are low in starch, which means they will hold their shape during cooking. Peel and then slice the potatoes into 1/8-inch-thick rounds.
• A Crunchy Topping! I’ve tested this casserole with both French fried onions (sold as “Crispy Onions”) and crushed pork rinds. The former topping was out-of-this-world delicious, while the latter provided a gentle crunch and plenty of zing. You might enjoy seasoned croutons — either store-bought or homemade — for your own, unique version of the casserole.
Crunchy Cabbage Casserole: The Photographic Step-By-Step
Ready to cook? Shred the cabbage…
Peel and cut the onion into half-moons…
And peel and cut the potatoes into thin rounds. Phew. Time for a nap!
Violently fling half of the cabbage into a 9×13 baking dish.
They layer on the sliced onions…
And the potatoes.
Season the potatoes with salt and pepper.
Layer on the remaining cabbage, onion, and potatoes, and then drizzle 6 tablespoons of melted butter over the top and dust with salt and pepper.
Tightly cover the baking dish with a lid or a sheet of aluminum foil. Bake, covered, at 400°F until the potatoes are perfectly tender when pierced with a fork — about 40 minutes.
Then remove the lid, and scatter the French fried onions (or crushed pork rinds) over the top!
Bake, uncovered, until the crispy fried onions (or whatever) become extra-crisp — about 10 minutes. Don’t let the topping burn!
Serve while hot. As mentioned earlier (and as illustrated in the video up top), Mr. Fox and I enjoyed the casserole as a side dish for a Corned Beef Brisket dinner. You might like to serve your own Crunchy Cabbage Casserole alongside a hamburger. It’s the kind of side dish that goes with just about everything!
Other cabbage dishes you might like to try:
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Here’s the printable:
Crunchy Cabbage Casserole
- vegetable spray for greasing the baking dish
- 1 small head cabbage finely shredded
- 1 large onion peeled and cut into 1/8-inch-thick half moons
- 3 medium-large red potatoes peeled and cut into 1/8-inch-thick rounds
- Kosher salt and freshly-ground black pepper to taste
- 6 tablespoons butter (salted or unsalted) melted
- 3.5 ounces French fried onions store-bought
- Center the oven rack and preheat the oven to 400°F. Lightly grease a 9x13 baking dish.
- Scatter half of the cabbage into the baking dish, then layer on half of the onions and potatoes. Lightly season the potatoes with salt and pepper. Then layer on the remaining cabbage, onion, and potatoes. Drizzle the melted butter over the top, and dust with salt and pepper.
- Tightly cover the baking dish with a lid or a sheet of aluminum foil. Bake in the preheated oven until the potatoes are tender when pierced with a fork -- about 40 minutes.
- Remove the lid and sprinkle on the French fried onions. Bake, uncovered, until the topping crisps and colors slightly -- about 10 minutes. Serve while hot!