Recipe Background
Aunt Cara's casserole is creamy with a crunchy top and savory aroma.
Aunt Cara's Famous Cabbage Casserole delivers a comforting blend of tender vegetables and a creamy sauce that balances richness with the subtle bite of cracked black pepper. The cabbage, softened with onions and celery, releases a sweet earthiness that pairs beautifully with the nutty parmesan cheese. As it bakes, the kitchen fills with a cozy, savory aroma, reminiscent of family gatherings and warmth.
A rich, smooth sauce blankets the shredded cabbage, transforming it into a luxurious bite that's at once creamy and hearty. The breadcrumb topping adds a satisfying crunch, creating a contrast to the silky casserole layers underneath. Achieving the perfect sauce is key—whisk the flour and butter until they meld into a smooth paste to avoid lumps, ensuring your final dish has the ideal silky texture.
While the casserole bubbles in the oven, anticipation builds. This dish invites conversation and brings people together—an unspoken promise of good times and full bellies. It's a versatile casserole that stands equally well alone or alongside a main course, warming both heart and soul with each serving.
Ingredients
- 5 tablespoons salted butter divided
- 1 medium head cabbage shredded
- 1 cup celery chopped
- 2 medium yellow onions chopped
- 1 clove garlic chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups evaporated milk
- Worcestershire sauce to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup parmesan cheese grated, divided
- 1/3 cup dry breadcrumbs
Directions
- Preheat the oven to 350 degrees F.
- Lightly coat a 3-quart baking dish with cooking spray.
- In a large skillet over medium heat, melt 2 tablespoons of the butter.
- Add the cabbage, the celery, the onions, and the garlic to the melted butter and cook, while stirring often, until tender, about 10-15 minutes.
- Transfer the cabbage mixture to the prepared baking dish.
- In a medium saucepan over medium heat, melt 2 tablespoons of the remaining butter.
- Add the flour to the melted butter and cook, while whisking constantly, until it becomes smooth and thick, about 1 minute.
- Gradually add the evaporated milk to the butter mixture, while whisking constantly, until fully incorporated and any clumps are broken up.
- Continue to cook the evaporated milk mixture, while whisking constantly, until it forms a thick, smooth sauce, about 3 minutes.
- Transfer the sauce mixture from the heat.
- Add the Worcestershire sauce, the salt, the black pepper, and 1/2 cup of the parmesan cheese to the sauce mixture and whisk to combine.
- Pour the sauce mixture over the cabbage mixture in the baking dish.
- In a microwave-safe bowl, add the remaining butter and microwave it on high power until it is melted, about 30 seconds.
- Add the breadcrumbs and the remaining parmesan cheese to the melted butter and stir until combined.
- Sprinkle the breadcrumb mixture over the cabbage mixture in the baking dish.
- Bake until the casserole is bubbly and the breadcrumbs are golden, about 20-25 minutes.
- Serve.
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