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Cabbage Casserole

Cabbage Casserole

This is a fantastic and easy way to use your fresh cabbage from the garden.
Course Side Dish
Cuisine American
Keyword baked cabbage, cabbage casserole, fresh cabbage
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Calories 74kcal


  • 1 Cabbage , cut into 6 wedges, with the core removed
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced into rings
  • 1 Tablespoon white sugar
  • 2 Tablespoons butter
  • One 28 ounce can whole tomatoes , drained and broken up
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1 cup shredded cheddar cheese


  • Preheat your oven to 350 degrees.
  • Place the cabbage wedges into a large pot, add about an inch of water to the pot, salt the water lightly. Cover the pot with a lid and cook the cabbage until it comes up to a boil. Boil for 10 minutes, then remove the pan from the stove. Drain the cabbage in a strainer.
    While the cabbage is cooking, place two Tablespoons of butter into a medium size saucepan over medium heat. Place the onion, green pepper and sugar in the pan. Cook the ingredients together until they are tender, stirring constantly. Stir the tomatoes, and salt and pepper into the pan. Remove the pan from the heat.
    Place the drained and cooked cabbage wedges into a greased 13x9 inch baking pan. Pour the tomato mixture over the cabbage. Sprinkle the grated cheese over the vegetables and bake 25 - 30 minutes or until heated completely through and cheese has melted. Serve immediately.


Calories: 74kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 536mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 156IU | Calcium: 78mg | Iron: 1mg