Brenda Gantt Cabbage Casserole Recipe

Cabbage casseroles have been part of Southern kitchens for many years, and this one holds a special place for me.

I’m a texture person, and anything too soft without contrast usually turns me away. That’s why I love cabbage the way Brenda Gantt prepares it. It stays tender but never dull.

I first tried this dish last January, about one year ago, and it took me right back to my grandma’s kitchen.

She cooked cabbage often, and the smell alone brings those days to mind. This casserole feels almost the same, yet it comes together with much less work.

Today I’m sharing this copycat Brenda Gantt Cabbage Casserole Recipe because it brought back so many childhood memories.

It’s the kind of food that feels warm and familiar. This is the kind of recipe you’ll want to make again and again for family meals.

Why You’ll Love This Homemade Brenda Gantt Cabbage Casserole

• Simple Preparation – You only need basic kitchen skills. The steps are straightforward and quick.
• Perfect Texture – The cabbage turns tender but never mushy. Every bite has a nice little crunch.
• Family-Friendly Favorite – Both kids and adults always ask for more. It’s a crowd-pleaser every time.
• Easy on Your Budget – It uses affordable, everyday ingredients. You probably have most in your kitchen right now.
• Flexible for Any Meal – Serve it as a hearty side or a main dish. It fits right in at any dinner.
• Great for Sharing – This casserole is ideal for potlucks or family gatherings. It travels well and feeds many.

Brenda Gantt Cabbage Casserole Ingredients

For the Cabbage Layer:

• 1 small head of cabbage (about 2 pounds) – Cut cabbage into thin, bite-sized pieces. Don’t chop it too fine or too chunky. You want pieces about 1 inch wide. If you can’t find a small cabbage, use half of a large one. Green cabbage works best, but Napa cabbage can be used as a substitute for a milder flavor.
• 1 medium to large onion – Cut it into thin slivers, not chunks. The onion adds sweetness as it cooks. Yellow onions are traditional, but sweet Vidalia onions work great too. White onions are fine if that’s what you have. Skip red onions—they’re too strong for this dish.
• ½ teaspoon salt – This pulls water from the cabbage and onion, helping everything cook down. You can use regular table salt or sea salt. Don’t skip this—it’s important for the texture.
• ½ teaspoon black pepper – Adds a little kick. Freshly ground black pepper tastes better, but pre-ground works just fine too.
• ½ stick butter (4 tablespoons), melted – This goes over the vegetables before baking. Use real butter, not margarine. The flavor is so much better. Salted or unsalted butter both work fine here.

For the Creamy Topping:

• 1 can (10.5 oz) cream of chicken soup – This creates the creamy sauce. Don’t add water or milk – use it straight from the can. You can substitute cream of mushroom or cream of celery soup if you prefer or need a different flavor.
• ½ cup mayonnaise – Regular mayo works best. Full-fat gives the richest flavor. You can use light mayo or even Miracle Whip if that’s your preference. Greek yogurt can substitute for a healthier version, but the taste will be tangier.

For the Crunchy Topping:

• 1 sleeve Ritz crackers or similar buttery round crackers (about 35-40 crackers) – Crush them up until they’re fine crumbs. Ritz crackers are traditional, but any buttery cracker works. Club crackers or even saltines can substitute in a pinch.
• 1 stick butter (½ cup), melted – This binds the cracker crumbs together. Again, use real butter for the best taste and texture. Unsalted or salted both work perfectly fine.
• 1 cup shredded sharp cheddar cheese – Sharp cheddar has the best flavor. You can use mild cheddar, Colby jack, or a Mexican blend as substitutes. Pre-shredded is convenient, but freshly grated melts better and tastes creamier.

Kitchen Tools You’ll Need

1. Large cutting board – For chopping vegetables safely
2. Sharp chef’s knife – Makes cutting cabbage easier
3. 9×13 inch casserole dish – Standard baking size works perfect
4. Small microwave-safe bowl – For melting butter quickly
5. Medium mixing bowl – To combine soup and mayo
6. Rubber spatula or spoon – For spreading and mixing
7. Measuring cups and spoons – For accurate measurements
8. Plastic bag or rolling pin – To crush crackers into crumbs
9. Aluminum foil – Optional, for covering during baking

How to Make Brenda Gantt Cabbage Casserole

Step 1 | Prepare the cabbage

Remove any damaged outer leaves. Cut the cabbage in half, remove the hard core, and slice it into strips about ½ to 1 inch wide. Separate the pieces and spread them evenly in a 9×13 casserole dish.

Step 2 | Slice and add the onions

Peel the onion and slice it into thin, long strips. Lay the onion evenly over the cabbage without mixing.

Step 3 | Season and add butter

Sprinkle the salt and black pepper evenly over the vegetables. Melt ½ stick of butter and drizzle it all over the dish so it’s evenly coated.

Step 4 | Make the creamy mixture

In a bowl, mix the cream of chicken soup and mayonnaise until smooth and fully combined.

Step 5 | Spread the creamy topping

Spoon the soup mixture over the vegetables. Gently spread it evenly across the top, covering all areas without stirring it in.

Step 6 | Prepare the cracker topping

Crush the Ritz crackers into fine crumbs. Mix them with the melted stick of butter until coated, then stir in the shredded cheddar cheese.

Step 7 | Add topping and bake

Preheat the oven to 350°F. Sprinkle the cracker mixture evenly over the casserole. Bake for 45–50 minutes, until the top is golden and bubbly. Let it rest for 5–10 minutes before serving.

Step 8 | Rest and serve

Remove the casserole from the oven and let it rest for 5–10 minutes. This helps the sauce thicken and makes serving easier. Scoop into generous portions and serve Brenda Gantt Cabbage Casserole Recipe warm.

Chef Tips

• Cut Cabbage the Right Size: Cut the cabbage into medium strips, not too fine. Very thin cabbage will break down too much and turn soft and watery instead of tender.
• Distribute Butter Evenly: Drizzle the melted butter evenly over the dish instead of pouring it in one spot. This helps every bite stay moist and flavorful.
• Crush Crackers Neatly: Crush the crackers while they’re sealed in the bag to keep things tidy. Press them gently before crushing so you get fine crumbs without big chunks.
• Watch the Oven Temperature: If your oven runs hot, check the casserole around the 35-minute mark. You want a golden topping, not too dark. Lightly cover with foil if it browns too fast.
• Rest Before Serving: Let the casserole rest for about 5 minutes after baking. This gives the sauce time to thicken and makes slicing and serving much cleaner.
• Save the Cabbage Core: Save the cabbage core for homemade vegetable stock. Store it in a freezer bag with other vegetable scraps until you’re ready to use it.

What to Serve with Brenda Gantt Cabbage Casserole

This casserole works well beside many comfort-style meals. I often serve it with baked chicken, meatloaf, or simple pork dishes.

You can also pair it with cornbread or soft dinner rolls to soak up the creamy layers. A fresh tomato salad or sliced cucumbers help balance the richness and add a crisp bite. When planning a full plate, think about contrast.

This dish fits right into weeknight meals and slower Sunday dinners. Once you place it on the table, it blends easily with familiar foods you already love serving at home.

Storage, Make-Ahead and Reheating Tips

Make-Ahead Instructions: You can assemble the entire casserole (with topping) up to one day before baking. Cover tightly and store in the fridge. You may need to add 5-10 minutes to the baking time since it will be cold.

Storage Tips: Keep leftovers in an airtight container in the refrigerator. They will stay good for 3 to 4 days.

Reheating Option: Reheat single portions in the microwave until warm. For a larger amount, place it in a covered oven-safe dish at 325°F until heated through. This helps keep the topping from getting soggy.

Freezing Option: Freezing after baking is not recommended. The cabbage and creamy sauce can become watery and separate when thawed. It is best enjoyed fresh or refrigerated for a few days.

Brenda Gantt Cabbage Casserole Recipe FAQs

1. What can I use instead of cream of chicken soup?

Cream of celery or cream of mushroom soup are the best substitutes. They will give a similar creamy texture.

For a homemade version, you can use a simple white sauce (butter, flour, milk, and seasonings) but the flavor will be slightly different.

2. My casserole is very watery. What happened?

This usually happens if the cabbage is packed too tightly or if it was very wet before baking. Salting the cabbage ahead of time and letting it drain can help.

Also, make sure you are using a small head of cabbage (about 6-7 cups chopped) as directed.

3. Can I add meat to this casserole?

Absolutely. Many people like to add cooked, crumbled breakfast sausage or browned ground beef. Simply cook the meat first, drain any excess fat, and sprinkle it over the cabbage layer before adding the onion.

4. Can I double this recipe?

Yes, to double it, use a very large roasting pan or two 9×13 dishes. You will need to increase the baking time. Check after 50 minutes, and keep baking until the center is bubbly and the cabbage is tender.

Continue to Content

Brenda Gantt Cabbage Casserole Recipe

Yield: Serves 8 people as a side dish or 4–5 people as a main dish

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 10 minutes

Brenda Gantt Cabbage Casserole Recipe made with tender cabbage, creamy layers, and a buttery cracker topping. A classic Southern comfort dish everyone loves.

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Ingredients

Cabbage Layer

• 1 small head green cabbage (about 2 pounds), chopped into 1-inch pieces
• 1 medium to large yellow onion, thinly sliced
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 tablespoons butter (½ stick), melted

Creamy Topping

• 1 can (10.5 oz) cream of chicken soup
• ½ cup mayonnaise
• Crunchy Topping
• 1 sleeve Ritz crackers (about 35–40 crackers), crushed
• ½ cup butter (1 stick), melted
• 1 cup shredded sharp cheddar cheese

Instructions

1. Remove any damaged outer leaves. Cut the cabbage in half, remove the hard core, and slice it into strips about ½ to 1 inch wide. Separate the pieces and spread them evenly in a 9×13 casserole dish.
2. Peel the onion and slice it into thin, long strips. Lay the onion evenly over the cabbage without mixing.
3. Sprinkle the salt and black pepper evenly over the vegetables. Melt ½ stick of butter and drizzle it all over the dish so it’s evenly coated.
4. In a bowl, mix the cream of chicken soup and mayonnaise until smooth and fully combined.
5. Spoon the soup mixture over the vegetables. Gently spread it evenly across the top, covering all areas without stirring it in.
6. Crush the Ritz crackers into fine crumbs. Mix them with the melted stick of butter until coated, then stir in the shredded cheddar cheese.
7. Preheat the oven to 350°F. Sprinkle the cracker mixture evenly over the casserole. Bake for 45–50 minutes, until the top is golden and bubbly. Let it rest for 5–10 minutes before serving.
8. Remove the casserole from the oven and let it rest for 5–10 minutes. This helps the sauce thicken and makes serving easier. Scoop into generous portions and serve warm.

Nutrition Information:

Serving Size: (Per Serving)
Amount Per Serving: Calories: 310Total Fat: 24gSaturated Fat: 12gCholesterol: 55mgSodium: 620mgCarbohydrates: 17gFiber: 5gProtein: 7g

This Brenda Gantt Cabbage Casserole Recipe brings simple ingredients together in the most wonderful way. It’s perfect for any time. It honors simple home cooking like Brenda does. Try it soon!