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:
Dijon Pork Chops with Cabbage and Apples
A Simple Supper with Sausage, Cabbage, and Sweet Potatoes
Garbure: French Meat and Vegetable Soup
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Here’s the printable:
Crunchy Cabbage Casserole
Ingredients
- 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
Instructions
- 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!
Diane W says
Hi Kevin! I made your Crunchy Cabbage Casserole with baked pork schnitzel and yesterday for a day-after St. Patrick’s day supper. I cut the recipe in half and made it in an 8×8 baking dish. I baked it for 30 minutes (because the dish is smaller) and then 10 minutes with a panko/butter topping. It was golden and delicious! I will make it again. I enjoy your videos so much, and look forward to seeing what you will do next. Thank you!
Kevin Lee Jacobs says
Hi Diane – I’m so glad! Great idea to use panko/butter for the crispy topping. Thanks for watching the videos!
Anne says
Hi Kevin
I can’t wait to try this casserole! I might crush potato chips on top. In my family we mix sour cream and horseradish to eat on the corned beef. We call it the Gourmet sauce!
Kevin Lee Jacobs says
Hi Anne – Let me know how the potato chip topping works out. And three cheers for horseradish!
Amen Kahwajy says
Violently fling.
Genius adverb.
A d I am going with the garlic/parmesan croutons I make.
Kevin Lee Jacobs says
Hi Amen – Let me know how the dish works out for you!
Sandy Martinez says
YESSSS!!! YESSS!!! YESSS!!!….Oh Kevin…you know how to turn me on!
I LOVE CABBAGE, can you tell:)
Whew, I need a tissue…
Thanks Kevin.
Kevin Lee Jacobs says
Hi Sandy – Impossible to have too many cabbage recipes. So glad you enjoy the vegetable as much as I do!
kathleen Passie says
Sounds so yummy! Would be great with Fried cod ,, sort of fish and chips without the “chips”.. Will make this week!
Linda says
I’m curious, Kevin, if you use the Instant Pot enough times
to warrant getting one? I remember some time ago you tested one
but I think the verdict was still out.
Do you like the results or can you do just as well using the stove and/or oven?
Suzanne says
I have enjoyed your entries on cooking, gardening, decorating,…….
Thank you for the information; I shared your page with my garden club
Suzanne says
Corrected email
Roxanne Loehrig says
Back to the store for more cabbage! This is right up my alley. I think I might use some Funyuns for my crunch topping. Your blog continues to be an inspiration! Congrats on 12 years!
Kevin Lee Jacobs says
Hi Kathleen – Yes, would be great with fried cod.
Hi Linda – The Instant Pot was a game-changer for me. When used as a pressure cooker, the IP produces super-tender roasts. I also love it for bone broths.
Hi Suzanne – Thank you for sharing my work!
Hi Roxanne – I think Funyuns would make a terrific topping for this casserole!
Nancy says
That looks simple and delicious…thanks!
And Happy Blog Anniversary too.
Kevin Lee Jacobs says
Hi Nancy – Thank you!
Barb says
Hi Kevin,
Add one more layer. In a red bowl mix 3 tablespoons of whole grain mustard with 2-3 cups cooked and cubed Corn Beef. Corned Beef should be a middle layer.
By the way, Linda was inquiring as to the instant pot. Love it, love it, love it!! I made two corned beef briskets Sunday and they were the best corned beef I’ve ever had. I wouldn’t want to be without mine.
Congrats on the 12 years, keep up the good work.
Andi Stewart says
This is absolutely over the moon delicious. Tonight I’m making it again and adding cheese on top and then the onions…think it will be yummy too! Thanks so much for another “keeper” for my recipe box!
Jersey Shore Amy says
I made a “half portion” this week in an 8×8 pan, and loved the combo of potatoes and tender cabbage (and used 4 TB of butter!), but thought dish was bland. What additional spice should I try next time I make it? I used buttered panko breadcrumbs for the topping to avoid a special trip to the store just for the crunchy onions. And it was a great topping!
Rhonda E Strahler says
I made this but added a layer of thinly sliced smoked sausage in the middle. It was divine!
Margaret Califano says
Kevin, I tried this dish paired with baked red snapper, and it was divine! Fairly easy, too – thanks!
Kevin Lee Jacobs says
Hi Andi – I’m so glad!
Hi Jersey Shore Amy – Dish won’t be bland if you top it with store-bought crispy friend onions. I did that, and oh, my. One bite and I was hooked!
Hi Rhonda – The meat addition sounds scrumptious.
Hi Margaret – Nice to hear from you! Red Snapper plus this casserole sounds like a perfect pairing!
Vicky says
Ham would be deelish in this too. Pinned. Thank you!
Carol says
I love this cabbage and potato pairing. Melts in the mouth scrumptious. I always enjoy the comments/suggestions of others. I think I’ll try the panko/butter topping today as I don’t want to make a trip to the store for French fried onions which I’ve used in the past.