Best Cabbage Casserole With Ritz Crackers
Best Cabbage Casserole With Ritz Crackers
Cabbage casserole warmed my kitchen the first time I made it. The smell of buttered crackers and soft cabbage will make you smile. This dish mixes simple food into a warm, homey meal. It started as a way to use cheap ingredients and feed a family. Old cooks in small towns baked what they had on hand: cabbage, a little meat, creamy soup, and a buttery cracker top. That simple start made a beloved classic.
When you cut into this casserole, you get soft, sweet cabbage and a savory, rich filling. The Ritz crumbs on top give a golden, crunchy bite. The cheese under the crumbs melts into a smooth layer. The first spoon fills your mouth with warm, salty, slightly sweet, and creamy flavors. The smell is buttery and a little like roasted cabbage. The texture keeps you happy: soft layers with a crisp top.
This version uses easy steps and pantry items. You need a head of cabbage, simple canned soup, butter, and a sleeve of Ritz crackers. It cooks fast and feeds many. You will feel proud serving a dish that looks rich and tastes like comfort food. If you like casseroles like these, you may also enjoy a best chicken and rice casserole with a similar homey feel.
Read on to learn why this recipe stands out, how to cook it step by step, and tips to make it perfect every time.
Why make this recipe
- Simple pantry ingredients: You likely have most items in your pantry or can buy them cheap.
- Fast for weeknights: It takes about 45 minutes from start to oven to table.
- Budget friendly: Cabbage and canned soup cost less than meat-heavy meals.
- Crowd pleaser: It feeds many and stays familiar and comforting to most people.
- Great for beginners: The steps are easy and hard to mess up.
- Versatile: You can change meat, cheese, or spices to fit taste or diet.
- Textural contrast: The soft, creamy base and crisp Ritz topping make each bite interesting.
This version is better because it balances moisture and crunch. We pre-cook the cabbage slightly to remove extra water. We also brown the meat for flavor and use crushed Ritz mixed with butter for a golden, tasty crust. These small extra steps make the result richer and less soggy than some older recipes.
How to make Best Cabbage Casserole With Ritz Crackers
Start by browning meat and onions. Browning adds deep flavor by creating small browned bits called fond. These bits give a savory base. Next, we soften the cabbage. Cabbage holds water; cooking it a bit first shrinks it and concentrates its sweet flavor. We do not overcook it because we still want a little bite.
Then we combine the cooked items with a creamy binder—soup and milk. The binder holds the casserole together and makes it creamy after baking. Cheese adds fat and gives a smooth melt. The Ritz cracker topping adds crunch and buttery notes. We mix crushed crackers with melted butter so crumbs toast evenly and do not burn.
The oven melts cheese, dries the top slightly, and browns the cracker layer. Baking at moderate heat gives time for flavors to blend without drying the filling. Let the casserole rest for 10 minutes after baking so the filling sets and slices hold shape.
If you like other kinds of baked comfort food, try a hearty crockpot pierogi casserole with kielbasa for a different but just as comforting meal.
Ingredients
- 1 medium head cabbage (about 1.5 lb), shredded
- 1 lb ground beef or ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or cream of celery)
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 sleeve Ritz crackers (about 30 crackers), crushed
- 3 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1 teaspoon Worcestershire sauce (optional)
How to choose the best ingredients:
- Cabbage: Pick a firm cabbage with tight leaves and no brown spots. It should feel heavy for its size. Fresh cabbage tastes sweeter and holds shape better.
- Ground meat: Choose fresh meat with moderate fat for flavor. Ground turkey keeps it lighter.
- Ritz crackers: Use fresh crackers for the best crunch. Old crackers can taste stale.
- Cheese and soup: Use a good-tasting cheese and a full-flavor canned soup. If you prefer real ingredients, use a homemade white sauce.
Common substitutions:
- For vegetarian: Replace ground meat with 2 cups sliced mushrooms and 1 cup cooked white beans.
- For gluten-free: Use gluten-free crackers or crushed gluten-free corn chips.
- For dairy-free: Use dairy-free cream soup, plant milk, and dairy-free cheese.
Directions
- Preheat oven and prepare baking dish.
- Set oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Visual cue: The oven should reach temp before you put the dish in so the casserole cooks evenly.
- Brown the meat, onion, and garlic.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chopped onion and cook until soft and translucent (about 3–4 minutes). Add garlic and cook 30 seconds until fragrant.
- Add ground meat and break it into small pieces. Cook until no pink remains and meat has brown bits on the bottom (about 6–8 minutes).
- Visual cues: You should see small brown specks on the pan and smell a rich, roasted meat aroma.
- Shred and sauté cabbage.
- While meat cooks, core and shred cabbage into thin strips. Add cabbage to skillet with meat. Cook, stirring, until cabbage wilts and reduces by about half (6–8 minutes).
- Visual cues: Cabbage will turn from stiff and pale green to soft and slightly glossy. You will smell sweet, cooked cabbage and see less volume in the pan.
- Add soup, milk, cheese, and seasonings.
- Stir in cream of mushroom soup, milk, Worcestershire (if using), salt, pepper, and paprika. Mix until well combined. Remove from heat.
- Visual cues: The mixture should be thick and creamy, not watery. If it looks too loose, reduce milk by a few tablespoons next time.
- Transfer to baking dish and add cheese.
- Spoon the filling into the prepared dish. Sprinkle shredded cheddar evenly over the top.
- Visual cue: The cheese should cover the filling in a thin, even layer.
- Make the Ritz topping.
- Crush crackers by placing them in a bag and rolling with a rolling pin, or pulse in a food processor. Mix crumbs with melted butter until moistened.
- Visual cues: The crumbs should look damp but not soggy. Small chunks give a nice texture.
- Top and bake.
- Sprinkle cracker mixture evenly over cheese. Bake uncovered for 20–30 minutes or until bubbling and topping is golden brown.
- Visual cues: Bubbles around the edge, melted cheese under crumbs, and a light golden color on the crackers. The smell will be rich, buttery, and savory.
- Rest and serve.
- Let casserole rest 10 minutes before serving to set.
- Visual cues: The casserole firms up; a spoon will pull clean slices rather than a loose puddle.
How to serve Best Cabbage Casserole With Ritz Crackers
- Classic plate: Scoop warm casserole beside mashed potatoes and steamed green beans. The creamy potatoes pair well with the cabbage texture.
- Light side and drink: Serve with a crisp green salad and a glass of chilled dry white wine, like Sauvignon Blanc, or iced tea for a non-alcoholic choice.
- Comfort combo: Add a side of pickled beets or tangy coleslaw to cut through the richness.
- Family style: Serve in the baking dish on the table with a garnish of chopped parsley and extra crushed crackers in a small bowl.
- Plating tip: Use a warm plate, spoon a neat portion, and top with a small sprig of parsley and a few extra cracker crumbs for a professional look.
How to store Best Cabbage Casserole With Ritz Crackers
Short-term (fridge):
- Cool to room temperature for no more than two hours. Cover tightly with foil or place in an airtight container.
- Store in the refrigerator for 3–4 days.
- To reheat: Preheat oven to 325°F (160°C). Cover with foil and heat 15–20 minutes until warm. Remove foil for the last 5 minutes to re-crisp the topping.
Long-term (freezer):
- Assemble and cool fully. Wrap the dish tightly in plastic wrap and then foil, or transfer portions to freezer-safe containers.
- Freeze for up to 3 months.
- To thaw: Move to the fridge overnight. Reheat in a 325°F oven covered for 25–35 minutes until heated through; remove foil for last 10 minutes to crisp the topping.
Reheating tips to avoid dryness or sogginess:
- Avoid microwave reheating for large portions; it makes the topping soggy. For a single plate, microwave briefly and then toast in a hot oven or toaster oven to restore crispness.
- Add a splash of milk or a spoonful of cream when reheating if the filling seems dry.
Tips to make Best Cabbage Casserole With Ritz Crackers
- Salt the shredded cabbage lightly and let it sit 10 minutes before sautéing to draw out water. Squeeze excess liquid if it seems very wet.
- Brown the meat well. Don’t rush this step; it builds flavor.
- Don’t overcook cabbage while sautéing. Aim for tender-crisp so it does not turn mushy after baking.
- Mix the cracker crumbs with melted butter just before topping. Too wet crumbs will clump.
- Use a shallow baking dish for even baking and a crispy top.
- Let the casserole rest 10 minutes before serving so it sets and slices cleanly.
- If topping browns too fast, cover loosely with foil and continue baking until heated through.
Variation
- Make it Spicy: Add 1–2 chopped jalapeños and 1 teaspoon chili powder. Use pepper jack cheese for heat.
- The Healthy Version: Use ground turkey, low-fat cream soup or plain Greek yogurt, and whole-grain crackers or panko. Add extra vegetables like carrots and bell peppers.
- The Deluxe Version: Add 6 slices cooked and crumbled bacon, caramelize the onions before adding, and swap cheddar for Gruyère for a richer, nutty flavor.
- Vegetarian Option: Skip meat. Use 2 cups sliced mushrooms and 1 cup cooked lentils or white beans for protein. Use vegetable soup instead of canned cream soup.
- Low-Carb Version: Omit crackers and use a toasted almond flour and parmesan mix for the topping.
FAQs
Q: Why is my casserole watery? A: Cabbage holds water. Make sure to salt and squeeze some shredded cabbage or sauté longer to release moisture. Also reduce milk slightly or use a thicker binder. Bake uncovered to let water evaporate.
Q: Can I make this ahead of time? A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add the cracker topping just before baking so it stays crisp.
Q: Can I freeze this casserole? A: Yes. Freeze cooked or uncooked casserole up to 3 months. Thaw overnight in the fridge before baking or reheating.
Q: My topping turned soggy. How do I fix that? A: Add the cracker topping in the last 10–15 minutes of baking, or re-crisp in a hot oven or broiler for 1–2 minutes while watching closely.
Q: Can I replace Ritz crackers with breadcrumbs? A: Yes. Panko breadcrumbs give extra crunch. Mix with melted butter for best color and flavor. For gluten-free, use certified gluten-free crumbs.
Q: How do I reheat a single serving without losing crisp? A: Heat briefly in microwave, then finish in a hot skillet or toaster oven for a few minutes to restore crunch.
Q: Can I use other cheeses? A: Yes. Mild cheddar, Monterey Jack, or Gruyère work well. Strong cheeses like blue cheese will change the flavor profile.
Conclusion
This Best Cabbage Casserole With Ritz Crackers is cozy, simple, and full of texture. It brings soft, savory cabbage together with a rich, cheesy center and a golden, buttery crumb top. For a traditional take on cabbage casserole, see the Old-Fashioned version at Old-Fashioned Cabbage Casserole – Spicy Southern Kitchen. If you want a cheesy family recipe that leans on heritage flavors, check out My Grandma Neva’s Cabbage Casserole Is the Best Thing She Ever …. Try this recipe, tweak it to your taste, and enjoy a warm, satisfying meal that feels like home.
Best Cabbage Casserole With Ritz Crackers
Ingredients
Method
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until soft (3-4 minutes). Add garlic and cook for 30 seconds.
- Add ground meat and cook until browned (6-8 minutes).
- Core and shred the cabbage and add it to the skillet. Cook until cabbage wilts (6-8 minutes).
- Stir in the cream of mushroom soup, milk, Worcestershire sauce (if using), salt, pepper, and paprika until well combined. Remove from heat.
- Transfer the filling to the prepared baking dish and sprinkle shredded cheddar cheese on top.
- Crush the Ritz crackers and mix them with melted butter. Sprinkle evenly over the cheese.
- Bake uncovered for 20-30 minutes until bubbly and golden brown.
- Let the casserole rest for 10 minutes before serving.
