AuGratin Cabbage

I love cabbage. It is the Pa Dutch and Eastern European influence of the Coal Region that introduced me to this lovely veggie as a child.  I love it in cold dishes and I love it cooked. Add cheese and buttery crumbs to the mix and I cannot wait for this casserole to come out of the oven. It consists of a smooth, creamy, cheesy sauce tossed with par-boiled cabbage then topped with buttery crumbs and baked until browned and bubbling. It is a wonderful way to use up that partial head of cabbage in the veggie bin.

For an extra cheese kick, use finely crushed cheese crackers like Goldfish or Cheez-its for the topping crumbs. Either give the cracker a whirl in the food processor until fine, or place the crackers in a zip lock bag and pound with a rolling pin.  Shake the bag periodically to move the larger un-crushed pieces around and repeat until all the pieces are finely crushed.

AuGratin Cabbage

Recipe by A Coalcracker in the KitchenCourse: Entree, SidesCuisine: Eastern European, Coal Region, Pa. DutchDifficulty: Easy


  • Approximately 4 cups shredded Cabbage, medium shred (about 1/2″)

  • 3 Tablespoons flour

  • 3 Tablespoons butter

  • 1/2 teaspoon salt

  • pepper to taste

  • 1-1/2 cups whole milk

  • 1 cup shredded sharp cheddar

  • 1/2 cup finely crushed crackers OR bread crumbs (Goldfish, Cheez-it, Ritz, Keebler Club crackers, etc)

  • 2 Tablespoons melted butter


  • Cook cabbage in a small amount of lightly salted water with a pinch of sugar added. Do not overcook, should be tender-crisp. Drain water from cabbage well. Set aside.
  • Melt 3 T butter in sauce pan, add flour, salt and pepper. Stir and cook, stirring constantly, for 2 minutes to cook the flour. Add in milk gradually. Cook until thickened.
  • Remove from heat. Stir in cheese until melted and smooth.
  • Alternate layers of cabbage and sauce into a greased casserole.
  • Melt 2 Tablespoons butter and toss with the 1/2 cup crumbs of your choice until well coated.
  • Sprinkle top of casserole evenly with crumbs.
  • Bake at 350 degrees for 25 – 30 minutes or till bubbling and crumbs are browned.


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