Brenda Gantt Cabbage Casserole
- Prep 15 min
- Cook 45 min
- Total 1 hr
- Serves 8
- Level Easy
About Brenda Gantt’s Cabbage Casserole
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who became a household name through her online cooking videos. Her warm, unfussy style and her signature line, “It’s gonna be good, y’all,” made simple pantry cooking feel doable for everyone. She cooks the way many families in the South always have: with staples like butter, mayonnaise, and canned soup, and without fuss.
This casserole is a good example. Cabbage is inexpensive, hearty, and easy to find year-round, and a creamy sauce turns it into something rich and comforting. The buttery Ritz topping brings a crunch that contrasts with the soft cabbage underneath. It’s often served to people who say they don’t like cabbage, and they usually ask for seconds.
The dish comes from a long tradition of Southern comfort food: vegetable casseroles baked with a creamy sauce and a crisp cracker or breadcrumb topping. That is why it turns up on holiday tables, at church suppers, and at potlucks. It travels well, feeds a crowd, and can be assembled ahead of time, which makes it a natural fit for Thanksgiving and Christmas dinner.
Watch How It’s Made
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Brenda Gantt Cabbage Casserole Recipe
Ingredients
Casserole
Cracker Topping
Kitchen Tools Needed
- Large mixing bowl
- 9×13 inch baking dish
- Sharp knife & cutting board
- Measuring cups & spoons
- Small bowl for the topping
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer the cabbage and onion. Rinse the cabbage and chop it into bite-sized pieces. Spread it in the baking dish and top with the sliced onion.
- Season. Sprinkle the salt and black pepper over the cabbage and onion.
- Mix the creamy sauce. In a separate bowl, stir together the cream of chicken soup, mayonnaise, and ½ stick melted butter until smooth. Spoon it over the cabbage and spread it into an even layer.
- Add the topping. In a small bowl, combine the crushed Ritz crackers, shredded cheddar, and ½ cup melted butter. Sprinkle evenly over the casserole.
- Bake. Bake uncovered for 35 to 45 minutes, until the casserole is bubbly and the topping is golden brown.
- Rest and serve. Let it rest for 10 minutes so it sets, then serve warm.
Sized for a large head of cabbage in a 9×13 dish. For a smaller head, use a 9×9 or 8×8 dish and scale the sauce down.
Nutrition Facts
| Calories | 530 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 20 g |
| Fat | 48 g |
| Fiber | 4 g |
| Sodium | 1,100 mg |
| Sugar | 7 g |
This is a rich side dish. Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Cabbage Casserole
Rich in Vitamin C
Cabbage is a good source of vitamin C, an antioxidant that supports the immune system.
Gut Health
Cabbage contains fiber and plant compounds that support healthy digestion.
Calcium Source
Cheddar cheese adds calcium, which supports bone health.
Satiety
The fat, protein, and fiber in this dish help you feel full longer, so a small serving goes a long way.
What to Avoid
Preparation Mistakes
- Don’t skip drying the cabbage. Rinsed cabbage that is still dripping adds extra water and can make the casserole soupy.
- Don’t crush the crackers to dust. Keep them coarse for a better crunch.
- Don’t under-bake. Wait for a golden top and bubbling edges for the best flavor and a thick sauce.
Storage Mistakes
- Don’t store it while hot. Cool it fully first to prevent condensation and a soggy topping.
- Don’t count on freezing. Cabbage releases water when thawed. If you freeze it, do so without the cracker topping and add fresh buttered crackers when reheating.
Dietary Considerations
- Contains Dairy (cheese, butter)
- Contains Egg (mayonnaise)
- Contains Gluten (crackers, soup)
- High in Sodium
Pro Tips for the Best Cabbage Casserole
- Chop small. Bite-sized pieces cook faster and more evenly than big chunks.
- Use full-fat mayonnaise. Duke’s is a Southern favorite. Avoid Miracle Whip, which tastes sweeter and different.
- Add a pinch of nutmeg. A little adds warmth to the creamy sauce.
- Let it rest. Ten minutes out of the oven helps the sauce set so it scoops cleanly.
- Toast the crackers first if you want extra crunch. Toss them with the butter and cheddar, then toast in a dry skillet for a couple of minutes before topping.
- Size your dish to your cabbage. Use a 9×13 for a large head, a 9×9 for medium, and an 8×8 for small.
What to Serve With Cabbage Casserole
Beverages
- Iced tea
- Chardonnay
- Lemonade
Side Dishes
- Fried chicken
- Mashed potatoes
- Cornbread
- Green beans
When to Serve
- Thanksgiving
- Christmas dinner
- Sunday supper
- Potlucks
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Cream of chicken soup | Cream of celery, mushroom, or cheddar soup | Each gives a slightly different flavor. |
| Mayonnaise | Half Greek yogurt, half mayonnaise | Adds tang. Use full-fat yogurt so the sauce stays creamy. |
| Ritz crackers | Club crackers, cornflakes, or panko | Crushed pork rinds make a low-carb topping. |
| Sweet onion | Yellow or Spanish onion | Slightly sharper flavor. |
| Green cabbage | Red, Napa, or savoy cabbage | Red cabbage will color the sauce. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Not ideal because cabbage releases water. If you must, freeze the base without the topping for up to 2 months and thaw overnight in the fridge.
Reheating
Oven at 350°F for about 20 minutes, adding fresh buttered cracker crumbs on top. Microwave individual servings.
Make ahead: assemble the casserole without the topping, cover, and refrigerate up to 24 hours. Add the topping just before baking.
Frequently Asked Questions
Yes. Assemble the cabbage, onion, and sauce layers, cover, and refrigerate for up to 24 hours. Keep the cracker topping in a separate bowl and add it right before baking so it stays crisp. Add 5 to 10 minutes to the bake time if the dish goes in cold.
Yes. Red, Napa, and savoy cabbage all work. Red cabbage turns the sauce a purple-pink color and tastes a little earthier. Napa is more delicate and may bake slightly faster.
Cabbage releases water as it bakes. Rinse it, shake or pat it dry before layering, chop it into bite-sized pieces, and bake the full 35 to 45 minutes until the sauce is bubbly and thick. Use full-fat mayonnaise, and let the casserole rest 10 minutes before serving.
Club crackers, crushed cornflakes, panko breadcrumbs, or French fried onions all make a good crunchy topping. Saltines work but have less buttery flavor. Crushed pork rinds are a low-carb option.
Not ideal. Cabbage holds a lot of water and releases it when frozen and thawed, which loosens the texture. Refrigerating leftovers for 3 to 4 days works best. If you do freeze it, freeze the baked casserole without the topping, thaw overnight in the refrigerator, and add fresh buttered crackers before reheating.
You can lower the carbs. Swap the Ritz crackers for crushed pork rinds or almond flour mixed with butter, and use a homemade cream sauce (cream cheese, heavy cream, and chicken broth) instead of condensed soup. Cabbage and cheese are naturally low in carbs. Check labels on store-bought products.
Reader Reviews
It’s gonna be good, y’all. Make it for your next family supper.
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