Brenda Gantt Recipes Cabbage Casserole

Tender cabbage, creamy cheese, butter, and crushed crackers come together in Brenda Gantt Recipes Cabbage Casserole to create a rich, savory meal with a golden, crispy top. The crispy crust and the creamy inside provide for a satisfying tactile contrast. Its name accurately captures its homestyle appeal, which is based on Southern culinary customs and ideal for gatherings with family.

Ingredients:

• 1 medium head of cabbage, chopped
• 4 tablespoons butter, melted
• 1 cup sharp cheddar cheese, grated
• 1 cup crushed crackers
• 2 large eggs, beaten
• 1 cup whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper

How To Make Brenda Gantt Recipes Cabbage Casserole

1. Set the oven’s temperature to 175°C (350°F).
2. For around five minutes, sauté the chopped cabbage in two tablespoons of butter until it becomes tender.
3. In a large bowl, combine eggs, milk, salt, and pepper. Use a whisk to mix well.
4. Add the grated cheese and sautéed cabbage and stir. Stir until thoroughly coated.
5. After greasing a casserole dish, pour the mixture into it.
6. Combine the remaining melted butter with the crushed crackers, then evenly distribute them on top.
7. Bake for 30 to 35 minutes in a preheated oven, or until bubbling and brown.
8. Before serving, allow it to cool for five minutes.

Brenda Gantt Recipes Cabbage Casserole Recipe Tips:

• Bacon-Lover’s Cabbage Casserole. Add crispy, crumbled bacon for a smoky twist that enhances the casserole’s flavors. Cook six strips of bacon until crunchy, then chop them into small pieces. Sprinkle the bacon throughout the cabbage mixture for extra texture and flavor. Reserve a few crumbles to garnish the top before baking. The salty, savory bacon perfectly complements the creamy and cheesy base.
• Low-Carb Casserole with Cabbage. For a ketogenic variation, use almond flour or crushed pig rinds in instead of the crackers. For a deeper taste, use a mix of mozzarella and Parmesan cheese and heavy cream instead of whole milk. To cut down on calories, sauté the cabbage in olive oil rather than butter.
• Cheesy Casserole with Broccoli and Cabbage. A nutrient-dense take on the traditional dish is to add steamed broccoli florets to the cabbage. Evenly distribute one cup of cooked broccoli florets into the cabbage mixture. For a gooey, melty texture, use a combination of Monterey Jack and cheddar cheeses. The broccoli enhances the creamy base of the casserole by adding more fiber and a bright green color.

How To Store & Reheat Leftovers?

1. In The Fridge: Refrigerate leftovers in an airtight container for up to 3 days. Allow the casserole to cool completely before storing.
2. In The Freezer: Wrap the cooled casserole tightly with plastic wrap and foil. Freeze for up to 3 months for best quality.
3. To Reheat: Reheat in a 350°F oven for 15–20 minutes, or microwave individual portions until warmed through, stirring occasionally.

Brenda Gantt Recipes Cabbage Casserole Nutrition Facts

Protein: 60 grams from eggs and cheese.
Carbohydrates: 120 grams from cabbage and crackers.
Dietary Fiber: 16 grams from cabbage.
Total Fat: 96 grams from butter, cheese, and eggs.
Saturated Fat: 56 grams from butter and cheese.
Cholesterol: 660 milligrams from eggs and cheese.
Sodium: 2,400 milligrams from salt, cheese, and crackers.
Calcium: 800 milligrams from cheese and milk.
Vitamin C: 100 milligrams from cabbage.
Vitamin A: 700 micrograms from butter, milk, and eggs.
Iron: 6 milligrams from cabbage and crackers.

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