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Scalloped Cabbage

Scalloped Cabbage

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This is a cabbage casserole that is just delicious. Great in place of a starch at a meal. Also good with ham, pork or any barbecued meat.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
  2. Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
  3. Bake in preheated oven for 30 minutes, or until golden brown and heated through.
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The first time I made this, I followed the recipe exactly. It was good but a little bland. The next time I made it, I changed things up a little. Instead of crackers, I used Italian seasoned bread crumbs mixed with shredded 6-cheese (Italian blend) and garlic powder. YUM! What a difference. This is the perfect thing to take to a potluck - it's different without being bizarre. Very, very good.


Very good. I used italian breadcrumbs in place of saltines. It was good but next time I will add cheese also.


Made this last evening as someone had given me a head of cabbage. If I make it again I will add shredded cheese.