Creamy Cabbage Casserole with Ritz Crackers
This creamy cabbage casserole with a buttery Ritz cracker topping turns a plain head of cabbage into a cozy, satisfying meal. Ground beef and tender cabbage get folded into a rich, cheesy sauce, then baked under a golden blanket of crushed crackers.
It comes together in one skillet and one baking dish, so cleanup is painless, and the whole thing bakes while you set the table. The crunch on top against the silky filling makes every bite feel a little special.
What Makes This Casserole So Good
The cabbage sweetens as it cooks and gives the casserole real substance without feeling heavy. A mix of cream cheese and sharp cheddar makes the sauce velvety and tangy, not gloppy.
That cracker topping is the real payoff. Butter and Ritz crackers brown together in the oven and turn into crisp, salty shards that you will want to scrape off the top first. It balances the creamy base just right.
Ingredients
- 1 lb ground beef (85/15): a little fat keeps everything moist
- 1 medium yellow onion, diced
- 2 cloves garlic, minced: optional, but adds depth
- 1 small head green cabbage (about 1 1/2 lbs): cored and thinly sliced, roughly 8 cups
- 1 tsp salt, divided, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp garlic powder: skip if you are using fresh garlic
- 8 oz cream cheese, softened and cubed: cutting it into cubes helps it melt quickly
- 1/2 cup sour cream: full-fat gives the best texture
- 1/2 cup beef broth: or water
- 1 sleeve Ritz crackers (about 1 1/2 cups crushed): about 35 crackers
- 4 tbsp unsalted butter, melted
- 1 cup shredded sharp cheddar cheese: sharp cheddar gives a nice bite
Variations / Substitutions
- Ground turkey: swap the beef for an equal amount, adding a drizzle of oil if the meat is very lean.
- Spicy kick: stir in a pinch of cayenne or a few dashes of hot sauce with the sour cream.
- Different cheese: try Gruyère or smoked gouda for a deeper flavor.
- Shortcut sauce: replace the cream cheese and broth with one 10.5 oz can of cream of mushroom soup.
If you enjoy comforting, cheesy bakes, you might also like our Cheesy Broccoli Rice Casserole.
How to Make Creamy Cabbage Casserole with Ritz Crackers
Step 1: Brown the Beef and Onion
Set a large deep skillet or Dutch oven over medium-high heat. Add the 1 lb ground beef, the diced onion, and 1/2 tsp of the salt. Cook, breaking up the meat, until the beef is no longer pink and the onion turns translucent, about 6 to 8 minutes. If using garlic, stir in the 2 minced cloves now and cook for 30 seconds. Drain off any excess fat.
You are not looking for a hard sear here, just an even browning. The onion will soften and start to smell sweet, which builds the base flavor of the whole dish.
Step 2: Wilt the Cabbage
Transfer the beef mixture to a bowl and return the skillet to medium heat, no need to wipe it out. Add the shredded cabbage, the remaining 1/2 tsp salt, black pepper, garlic powder, and about 2 tbsp of the beef broth or water. Toss everything together and cook, stirring occasionally, until the cabbage wilts down to about half its original volume, roughly 5 to 7 minutes. The steam from the liquid will help it soften without browning.
The cabbage should still have a little texture, not turn into mush. You will notice it release its natural sweetness as it cooks down.
Step 3: Make It Creamy
Reduce the heat to low. Return the beef mixture to the skillet with the cabbage. Add the cubed cream cheese, sour cream, the remaining beef broth, and the shredded cheddar. Stir gently and continuously until the cream cheese fully melts and the sauce becomes smooth and coats everything, about 3 minutes. Taste and adjust the salt and pepper.
The sauce will look fairly loose at first but will tighten up as it bakes. If it seems too thick before you add the topping, stir in a splash more broth or water.
Step 4: Top with the Buttery Crumbs and Bake
Preheat your oven to 350°F (175°C). Pour the creamy cabbage mixture into a 9×13-inch baking dish and spread it into an even layer. In a small bowl, mix the crushed Ritz crackers with the melted butter until all the crumbs are evenly coated. Sprinkle the buttery crumbs across the top of the casserole. Bake, uncovered, for 20 to 25 minutes, until the filling is bubbling at the edges and the cracker topping is deep golden brown.
Let the casserole rest out of the oven for 5 minutes (the crackers stay crisp), then scoop generous portions onto plates. Serve right away while the top is still crunchy.
A Few Tips for the Best Cabbage Casserole
- Choose a firm, fresh cabbage. If the outer leaves look tired, peel them off until you reach the crisp inner leaves. The sweeter the cabbage, the better the casserole tastes.
- Full-fat cream cheese and sour cream are worth it. Lower-fat versions can make the sauce watery or cause it to split when baked.
- For an extra crunchy top, sprinkle a few additional crushed crackers over the baked casserole and set it under the broiler for a minute. Watch closely so the crumbs do not burn.
- If you want a little heat, add a pinch of cayenne or a few dashes of hot sauce to the cream sauce right before you spread it into the baking dish.
How to Store and Reheat Leftovers
- Refrigerate: cover leftovers tightly and store in the fridge for up to 3 days. The crackers will soften a bit but still taste great.
- Reheating: warm individual portions in the microwave, or reheat the whole dish in a 350°F oven for 15 to 20 minutes until heated through. To revive some crunch, scatter a handful of fresh buttered cracker crumbs on top during the last 5 minutes.
- Freezing: not recommended, as the creamy sauce and cracker topping tend to separate and become soggy.
What to Serve with This Cabbage Casserole
A crisp green salad with a sharp vinaigrette cuts through the richness of the sauce. Steamed green beans or simple buttered peas make a bright side. If you want to stretch the meal a little further, spoon the casserole over buttered egg noodles or serve it with crusty bread to catch every bit of the creamy filling.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Use the same amount of ground turkey, but add a drizzle of oil to the skillet since turkey is leaner and can dry out.
Can I make this casserole ahead of time?
You can assemble the filling and spread it in the baking dish, then cover and refrigerate for up to 24 hours. When you are ready to bake, add the cracker topping and increase the bake time by 5 to 10 minutes to heat everything through.
What other crackers work for the topping?
Saltines, Keebler Club Crackers, or any buttery round cracker give a similar crisp, golden result. Avoid whole-grain or seedy crackers that will not soften in the melted butter the same way.
Is there a way to make this gluten-free?
Swap the Ritz crackers for your favorite gluten-free buttery cracker and double-check that your cream cheese and broth are gluten-free. The rest of the recipe is naturally free of gluten.
Creamy Cabbage Casserole with Ritz Crackers Recipe
Ingredients
Method
- Brown the ground beef, onion, and 1/2 tsp salt in a large skillet over medium-high heat until the meat is no longer pink, about 6 to 8 minutes. Stir in the garlic if using, cook 30 seconds, then drain excess fat.
- Move the beef mixture to a bowl. In the same skillet over medium heat, cook the cabbage, remaining salt, pepper, garlic powder, and 2 tbsp of broth until wilted, about 5 to 7 minutes.
- Reduce heat to low, return the beef to the skillet, and stir in the cream cheese, sour cream, remaining broth, and cheddar. Cook, stirring, until the sauce is smooth and coats the cabbage, about 3 minutes.
- Preheat oven to 350°F. Spread the mixture into a 9×13-inch baking dish. Toss the crushed Ritz crackers with the melted butter and sprinkle over the top. Bake uncovered for 20 to 25 minutes until bubbly and golden. Rest 5 minutes, then serve.
