Cabbage Casserole III

6 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
4.0/5 (1)
“De chou” (day shoo) is the Cajun word for cabbage. Beats MawMaw’s childhood nick name of “cabbage head,” don’t you think? This comforting cabbage casserole combines tender boiled cabbage with onion, bell pepper, garlic, butter, cheese, and bread crumbs for a satisfying side dish.

Ingredients

6 servings
  • 1 head cabbage
  • 1 large onion, chopped
  • 1/2 cup bread crumbs
  • 2 cloves garlic, chopped
  • 1/2 block butter
  • 1/2 cup bell pepper, chopped
  • 1/4 cup half and half cream
  • 1/4 pound grated cheese (plus extra for topping)
  • salt and pepper to taste

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a casserole dish.
  2. Boil cabbage in salted water for 15-20 minutes until tender. Drain well in colander and chop into bite-sized pieces.
  3. While cabbage is boiling, sauté onions, bell pepper, and garlic in butter over medium heat until softened, about 5-7 minutes.
  4. Add chopped cabbage to the sautéed vegetables and smother (reduce heat and cook) together for 5-10 minutes, stirring occasionally, until flavors blend.
  5. Remove from heat. Stir in cheese and bread crumbs, mixing well. Season with salt and pepper to taste.
  6. Transfer mixture to prepared casserole dish and sprinkle additional cheese over the top.
  7. Pour cream evenly over the top and bake for 15 minutes at 350°F until cheese is melted and bubbly.

Common Problems and Solutions

Q: Why is my cabbage casserole watery?

A: Make sure to drain the boiled cabbage very well in a colander, pressing out excess water if needed. Watery cabbage will make the whole casserole soggy.

Q: Can I prepare this ahead of time?

A: Yes! Assemble the casserole up to the baking step, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if putting it in the oven cold.

Tips and Techniques

Don’t overcook the cabbage in the boiling step—it should be tender but not mushy since it will cook more in the oven. You can use any melty cheese you like; cheddar is traditional but Monterey Jack or a blend works well too.

Ingredient Substitutions

  • half and half cream: whole milk or evaporated milk
  • bread crumbs: crushed crackers or panko
  • butter: olive oil or vegetable oil

Equipment Needed

  • Large pot for boiling cabbage
  • Colander
  • Large skillet for sautéing
  • Casserole dish

Historical Context

The Cajun French “de chou” (day shoo) for cabbage shows how the French language influence persists in Louisiana kitchens, even when families no longer speak French fluently.