Search thousands of recipes reviewed by home cooks like you.

Scalloped Cabbage

Scalloped Cabbage

  • Prep

  • Cook

  • Ready In

GRAMMYROSE

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

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

AngelaLG
42
3/26/2008

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.

BARBIE0492
38
10/14/2003

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

Elizabeth
23
8/29/2006

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