Dishes Baked with Love

Brenda Gantt’s Cabbage Casserole

Brenda Gantt’s Cabbage Casserole, even if you are not familiar with her recipes, makes you feel you know her. Creamy cabbage, onions, and cheese, topped with a crunchy, buttery cracker topping. This is warm and inviting Southern style cooking at its finest. Simple ingredients, easy to make.

Serving removed from a casserole dish of cabbage casserole

No fuss cooking, so you can fuss over your family, smothering them with love, or fuss over guests with a good load of Southern hospitality!

Brenda Gantt’s Cabbage Casserole

If comfort food is defined by certain dishes, then Brenda Gantt’s cabbage casserole fits the bill. A simple head of cabbage prepared in a baking dish, with a few easy other ingredients. All you need is a preheated oven, and patience to wait about 45 minutes.

Then this simple cabbage mixture turns into good old Southern style soul food. Which is another way of saying it fills you up with warm good time homey feelings, then sends you off with a smile on your face.

If you love cabbage like I do, check out this Bierock Casserole!

Are stuffed cabbage and cabbage casserole the same thing?

In a lot of ways, stuffed cabbage recipes and cabbage casseroles have a lot in common. The ingredients include cabbage, onions, meat, etc. But there is a major difference to truly appreciate.

Because it makes all the difference. Ask yourself…

Do you feel like stuffing a bunch of cabbage leaves into nice little pockets of stuffed cabbage leaves? Then carefully laying those into a pot to cook, hoping leaves don’t split and spill…

If not, then making a casserole is the way to go! All you need is to layer the ingredients in and bake it. Then spoon out and serve. May not look as cool, but it sure tastes just as good!

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ingredients for Brenda Gantt cabbage casserole

Ingredients Needed

  • Green cabbage (You can use red or Napa)
  • Sweet onion (I like Vidalias but any sweet onion will do)
  • Condensed chicken soup (You can also use mushroom, onion, or celery soup)
  • Mayonnaise (Duke’s is my favorite)
  • Butter (Use unsalted)
  • Cheddar cheese (Pepper Jack works great too)
  • Ritz crackers (Substitute Panko or corn flakes)
  • Salt & Pepper (A dash of garlic powder is great too)

How to make Brenda Gantt’s Cabbage Casserole

  1. Preheat oven to 350 F. Prepare a 9×13 dish with cooking spray.
  2. Spread chopped cabbage in a 9×13 pan. Top with sliced onions.
  3. Sprinkle with salt and pepper.
  1. Mix the cream of chicken soup, mayo, and melted butter. Spoon and spread over the cabbage and onions.
  2. Mix topping ingredients together and spread over casserole.
  3. Bake for 35-45 minutes or until the casserole is bubbly and the topping is golden brown.
  4. Remove and serve warm. Enjoy.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Freshly baked Brenda Gantt cabbage casserole

Do you cover cabbage casserole when baking?

Although some casseroles benefit from covering at least partially during the baking, do not cover a cabbage casserole. No need. In fact, you do yourself a favor by not covering it.

Covering cabbage casserole just holds in too much moisture. The cabbage turns to mush as a result. So let this bake uncovered. It also helps keep that top nice and crunchy.

What goes well with Brenda Gantt cabbage casserole?

A cabbage casserole is versatile. You can serve it as a topping on hot dogs. Or you serve it as a main course or side dish. It tastes great cold too, so I suppose you could even get away with calling it a salad too.

However, if you serve cabbage casserole as your main course, then here are sides I can recommend from my sister site: Leftovers Then Breakfast.

How to store/reheat

There are options for leftovers, and trust me, you will love the leftovers! The flavors blend and balance and everything just tastes even better. You can refrigerate or even freeze if you prefer.

Freezing is not quite as ideal, because the texture of the cabbage isn’t quite as good after freezing. But no worries, it still tastes great.

You can heat it up in the microwave, on the oven, or in a sauce pan on medium heat.

In the fridge, it lasts 3-4 days. In the freezer, about 3o days is optimal. Just make sure to cover tightly in either case – Preferably in an air tight glass or plastic container.

Also, you can add more fresh ground crackers or cereal to the top when you reheat if you have some handy.

A forkful of cabbage casserole

Best Casserole Tips

  • If you have a small head of cabbage make it in a 2 quart baking dish (8×8).
  • You can use any type of cabbage, even red cabbage or Napa cabbage if you like.
  • Make sure to rinse your cabbage first.
  • Other types of condensed cream soups work for variations. For example, cream of mushroom, or cream of asparagus.

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

Brenda Gantt cabbage casserole recipe

This comforting cabbage casserole is the perfect way get some extra veggies in your meals!

Yield: 8

Brenda Gantt Cabbage Casserole

cabbage casserole in white dish with plate

Brenda Gantt's Cabbage Casserole is creamy cabbage, onions, and cheese, topped with a crunchy, buttery cracker topping.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


Cabbage Casserole

  • 1 medium or large head green cabbage, roughly chopped
  • 1 large Vidalia or sweet onion, sliced
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup mayonnaise
  • ½ stick butter, melted
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Cracker Topping

  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 cup shredded cheddar cheese
  • 1 sleeve (roughly 30) Ritz crackers, crushed


    1. Preheat oven to 350F.
    2. Spread rough chopped cabbage in the bottom of a a 9x13 pan.
    3. Top with sliced onions.
    4. Sprinkle with salt and pepper.
    5. Mix the cream of chicken soup, mayo, and melted butter in a separate bowl.
    6. Spoon and spread over the cabbage and onions.
    7. Mix topping ingredients together and spread over casserole.
    8. Bake for 35-45 minutes or until the casserole is bubbly and the topping is golden brown.
    9. Remove and serve warm.
    10. Enjoy.


  • If you have a small head of cabbage make it in a 2 quart baking dish (8x8).
  • You can use any type of cabbage, even red cabbage or Napa cabbage if you like.
  • Make sure to rinse your cabbage first.
  • Other types of condensed cream soups work for variations. For example, cream of mushroom, or cream of asparagus.

Recommended Products

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 389Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 47mgSodium: 1093mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 7g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

Craving More Casseroles? Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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  1. Barbara Taylor says:

    Kids coming to eat tomorrow so I’m going to try it out on them. Look great!!!!

    1. I’m excited! Let me know if they like it!

  2. Does any one know if I can prepare the cabbage casserole and put it in fridge overnight and bake the next morning???? I love the cabbage casserole!!

    1. You can prepare it ahead of time. Leave off the crunchy topping. Tightly wrap and place in the fridge overnight. Remove from the fridge about 15-20 minutes before baking and top with topping. Bake as instructed:) Enjoy!

  3. Absolutely delicious! The only change I made was to cut back on the mayo to 3/4 cup in order to save on fat content. I plan to try this recipe with different varieties of cheese. I love, love your recipes, Brenda!

  4. Betty Krantz says:

    This casserole is so good! I made it gluten free by preparing my own cream soup and using funyuns instead of crackers for that extra crunch and onion flavor!

  5. I made this today with less Mayo, less butter, and no cheese. It was delicious! I also used a mix of green and red cabbage.

    1. So glad you liked it! I think I will try it with a mixture of red and green next time I make it.

  6. Judy Hunziker says:

    I made this casserole for Christmas dinner it was so good and was a big hit

    1. I’m so glad you liked it!

  7. Could I cut up rolled smoked sausage and put in it? My husband saw me cutting up the cabbage and ask if I would cook the sausage with it.

    1. You sure can!!

  8. Janet Brasher says:

    I made this today and was very impressed! It was delicious just like your recipe! I changed nothing !!!! Love it !

    1. Thank you so much!!

  9. Deborah Meeks says:

    The actual recipe per Brenda Gantt’s video shows 1/2 cup mayo (not 1 cup), 1/2 teaspoon of salt (not 2 teaspoons), 1/2 teaspoon pepper (not 1 teaspoon). Also the 1/2 stick of butter is drizzled over the the cabbage and onions (not included with soup and mayo) although I doubt that would change the flavor of the finished product. Making this today!

    1. Julie Kiel says:

      I would think it would be rather dry & flavorless w/o the extra mayo, butter & salt & pepper. Cabbage is actually almost flavorless w/o seasoning. I even added some garlic, seasoning salt & celery seed. I used the whole stick of butter & 1 cup of mayo. Delicious!!!!

    2. Mavis says:

      That’s exactly the way I made it; followed a You Tube video Brenda made. The lesser amount of mayo was perfect, and this dish is delicious!

      1. So glad you like it!

  10. Lisa Engle says:

    I followed Brenda Gantt’s video first time around & it was very good. Added prepackaged jalapeño & cheddar sausages cut into 2″ lengths & mixed in with cabbage.
    Second time around I got creative & used cream of asparagus soup, bite-size cubed top sirloin & asparagus spears, mixing steak & asparagus spears in with cabbage. Instead of cheddar cheese, I used mozzarella. This was by far, one of my best creations! I’m not much of a cook & her video intrigued me because it looked so easy. The steak & asparagus with mozzarella cheese was incredible! Took a photo but there’s nowhere to upload it. My cabbage casserole looked as good as it tasted! Thank you!

    1. Love all the additions to make it a full meal!

  11. Sally Berry says:

    I use a whole onion with lots of garlic and sautéed them, also shredded about 8 carrots and added to cabbage. I have shared this casserole dish with a lot of friends, family and neighbors, most of them have asked for the recipe all said they loved it.

    1. Who knew the humble cabbage could be so delicious?!?!

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