Cabbage au Gratin With Cheddar Cheese

cabbage gratin
Brian Hagiwara/:Photolibrary/Getty Images
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
378 Calories
26g Fat
25g Carbs
14g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 378
% Daily Value*
Total Fat 26g 34%
Saturated Fat 13g 65%
Cholesterol 58mg 19%
Sodium 494mg 21%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 19%
Protein 14g
Calcium 394mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We're all familiar with potatoes au gratin, but there are other vegetables to use in this creamy, cheesy casserole, like cabbage. In this recipe, chopped cabbage is boiled and then combined with a pimento cheddar cheese sauce. The dish is then topped with a buttery, dill-flavored crunchy saltine cracker crust and baked until bubbling. When cooked, the cabbage loses its bitterness and takes on the flavors of the sauce, meaning those who aren't fans of cabbage may even go back for seconds.

You can use green or savoy cabbage for this au gratin, but it's best to avoid red cabbage as it will turn an unappealing shade of blue when cooked. The cracker crumb topping can be made with saltines, or for a cheesier taste, cheese cracker crumbs. Serve this cabbage casserole with a ham dinner, corned beef, or pork for a delicious and comforting meal. It is also a great side dish to add to your holiday menu.


  • 5 tablespoons butter, divided
  • 1 cup saltine or cheese cracker crumbs
  • 1 teaspoon dillweed
  • 1 small head cabbage (coarsely chopped)
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped pimientos
  • 1 cup (4 ounces) grated sharp cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Melt 3 tablespoons of the butter in a skillet; add the crackers and the dillweed. Saute until the mixture is lightly browned. Set aside.

  3. In a large saucepan, boil the chopped cabbage in about an inch of water just until tender, for about 12 minutes. Drain well and transfer to an 8-inch square baking dish.

  4. In the same saucepan that you boiled the cabbage, melt the remaining 2 tablespoons of butter over medium-low heat. Add the flour, stirring until well blended and slightly cooked, for 1 to 2 minutes. Slowly add the milk, stirring constantly.

  5. Continue cooking, stirring constantly, until the sauce thickens and begins to boil. Add the pepper, pimiento, and shredded cheese. Stir until the cheese is melted.

  6. Pour the cheese sauce over the cabbage and stir lightly to combine.

  7. Sprinkle the buttered cracker crumbs over the top of the cabbage. Bake at 350 F for 20 to 25 minutes, or until bubbly.

  8. Serve hot and enjoy.

Recipe Variation

You can change the flavor of this cabbage au gratin by swapping out half or all of the cheddar for another type of cheese. Gruyere pairs beautifully with the cheddar, or it can be used along with some Parmesan cheese. Gouda and Swiss cheese are also good choices.