Brenda Gantt Cabbage Casserole
This copycat version of Brenda Gantt’s cabbage casserole is full of creamy cabbage, tender onions, and gooey cheese topped with a crunchy buttery cracker topping. Ready in about 45 minutes with simple ingredients like green cabbage, cream of celery soup, sour cream, and sharp cheddar cheese. The buttery cracker topping bakes up golden brown and crispy on top of the creamy cabbage mixture. It’s the perfect comfort food that works as main course or side dish. Leftovers keep in the fridge for 3 to 4 days. It’s simple Southern comfort food at its best.
I love watching Brenda Gantt cook. She reminds me of my own Ma that would put together recipes, with simple ingredients, but all the love she poured into them made them taste so much better!
That, and a dose of real life with sarcasm too:) This recipe is one that is perfect for real life, real families, and real budgets. Very affordable, it feeds a crowd, and is delicious!
A simple head of cabbage (get in those extra vegetables) baked with a few more staple ingredients and you have very tasty dish. For me it’s the crispy, buttery cracker topping that really makes it. If everyone wouldn’t get mad at me, I would eat just that part!
Keep the Southern vibe going with these smothered green beans (because bacon!), this macaroni and tomatoes, and my cast iron cornbread. It’s perfect for soaking up all that extra sauce!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Green cabbage – I like to use green cabbage because it’s the cheapest but red cabbage or Napa cabbage will work great too!
- Onion – I prefer a sweet onion like Vidalia, and that’s what most Southern recipes use, but a Spanish or a yellow onion work great too. Red and white onions have a stronger flavor and a little more bite to them.
- Condensed chicken soup – Substitute cream of mushroom, cream of onion, or even cream of celery soup if you prefer.
- Mayonnaise – Duke’s is my favorite brand, and a Southern favorite. Kewpie (Japanese mayo) is also very rich and creamy. Don’t use Miracle Whip! It’s a “dressing” and doesn’t taste quite the same.
- Ritz crackers – You can use Saltines (but not as flavorful) or substitute Club crackers, Panko, or corn flakes.
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How To Make Brenda Gantt’s Cabbage Casserole
- Preheat the oven to 350º F and prepare a 9×13 dish with cooking spray. Spread chopped cabbage in the bottom of the dish and top with sliced onions.
- Sprinkle with salt and pepper. In a separate bowl, combine the cream of chicken soup, mayo, and melted butter.
- Spoon the mixture over the cabbage and onions and spread into an even layer with a spatula or back of the spoon.
- Mix topping ingredients together in a separate bowl and spread over casserole. Bake, uncovered, for 35-45 minutes or until the casserole is bubbly and the topping is golden brown. Remove and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers, in an airtight container, in the fridge for 3 to 4 days.
Reheating: Heat in the microwave, oven, or saucepan on medium heat until warmed through. You might need to add more cracker topping to fresh it up a bit. I prefer to use the oven because it does help get the topping back to it’s original crunchiness.
Freezer: I don’t recommend freezing the cabbage casserole. One of the great things about cabbage is that it has a lot of water in it. So when you freeze it, it releases a lot of water and the texture is not that great.
Variations
Condensed Soups:
- Cream of mushroom – adds an earthy flavor. Stir in some sliced mushrooms too.
- Cream of asparagus – great for a Spring version
- Cream of chicken – makes it more savory
- Cream of celery – gives it a more retro flavor
Cabbage:
- Green cabbage – the classic version
- Red cabbage – adds a bright color
- Napa cabbage – a little more delicate in texture and flavor
- Savoy cabbage – has a darker green color and the leaves are more textured
Cheese:
- Sharp cheddar – adds a great flavor
- Mild cheddar – lets the cabbage shine through more
- Monterey Jack – a little creamier and milder in flavor
- Swiss – adds a tangy, nutty flavor
Toppings:
- Ritz crackers – the classic and easiest way
- Club crackers – doesn’t get a golden brown but still yummy
- Panko breadcrumbs – a lighter topping still with some crunch
- Crushed cornflakes – my favorite subsitute
- French fried onions – a great option for adding more onion flavor
Size Matters
Adjust the baking dish to size of the head of cabbage.
- Small head: Use 2 quart baking dish (8×8 inch)
- Medium head: Use 2.5 quart baking dish (9×9 inch)
- Large head: Use 3 quart baking dish (9×13 inch)
Don’t worry too much about exact measurements. Cabbage is forgiving! Just use dish that fits comfortably without overflowing.
Cabbage Prep Tips
Rinse the cabbage first to remove any hidden dirt. It’s especially important in outer leaves. I also give the sliced cabbage a good rinse too, in case there is dirt between the layers.
How to cut cabbage:
- Remove outer leaves if damaged
- Cut in half through core
- Cut each half in half again (quarters)
- Cut out tough core from each quarter
- Slice into strips or chop into pieces
Size matters: Smaller pieces cook faster and more evenly. Aim for bite sized pieces.
Don’t throw away core! Save for making stock or compost.
Frequently Asked Questions
Yes! Green cabbage is classic, but red cabbage or Napa cabbage work great. Even savoy cabbage with its crinkly leaves is delicious.
No! Try cream of mushroom, cream of asparagus, or cream of chicken. All create different but delicious variations.
Assemble casserole without cracker topping, cover, refrigerate up to 24 hours. Add topping and bake when ready.
Cabbage releases water as it cooks. Make sure to cook until liquid reduces and thickens. Don’t skip the cream soup and sour cream—they help bind everything!
Absolutely! Crumbled bacon, diced ham, cooked ground beef, or smoked sausage all work great.
Don’t add topping until ready to bake. Store leftover casserole and topping separately if possible, or refresh with new crushed crackers when reheating.
Recipe Tips & Tricks
- Rinse cabbage first – Dirt can get trapped between the outer leaves.
- Size your dish – Small cabbage in 8×8, medium in 9×9, large in 9×13. Adjust to fit all the veggies.
- Any cabbage works – Green, red, Napa, savoy are all delicious. Each brings a different flavor and texture
- Soup variations – Cream of mushroom, asparagus, or chicken work instead of celery. Cream of cheddar is yummy too!
- Bite sized pieces – Smaller cabbage pieces cook faster and more evenly.
- Make ahead – Assemble without the topping, refrigerate for 24 hours, add the topping before baking.
This copycat Brenda Gantt cabbage casserole recipe is super easy to make, perfect for just about any occasion, and gives me those Southern comfort food vibes I crave all the time!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Brenda Gantt Cabbage Casserole Recipe
Ingredients
Cabbage Casserole
- 1 medium head green cabbage roughly chopped
- 1 large Vidalia or sweet onion sliced
- 10.5 ounces cream of chicken soup
- 1 cup mayonnaise
- ½ stick butter unsalted, melted
- 2 teaspoons salt
- 1 teaspoon black pepper
Cracker Topping
- ½ cup butter unsalted, melted
- 1 cup cheddar cheese shredded
- 30 Ritz crackers crushed, roughly one sleeve
Instructions
- Preheat oven to 350F.
- Spread rough chopped cabbage in the bottom of a a 9×13 pan.
- Top with sliced onions.
- Sprinkle with salt and pepper.
- Mix the cream of chicken soup, mayo, and melted butter in a separate bowl.
- Spoon and spread over the cabbage and onions.
- Mix topping ingredients together and spread over casserole.
- Bake for 35-45 minutes or until the casserole is bubbly and the topping is golden brown.
- Remove and serve warm.
Notes
- Rinse cabbage first: Dirt can get trapped between the outer leaves.
- Size your dish: Small cabbage in 8×8, medium in 9×9, large in 9×13. Adjust to fit all the veggies.
- Any cabbage works: Green, red, Napa, savoy are all delicious. Each brings a different flavor and texture
- Soup variations: Cream of mushroom, asparagus, or chicken work instead of celery. Cream of cheddar is yummy too!
- Bite sized pieces: Smaller cabbage pieces cook faster and more evenly.
- Make ahead friendly: Assemble without the topping, refrigerate for 24 hours, add the topping before baking.
Nutrition
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