Brenda Gantt Cabbage Casserole Recipe

If you’re used to making traditional cabbage casserole, your first step is probably to boil the cabbage, right? However, this Brenda Gantt Cabbage Casserole Recipe takes a different approach because Brenda skips that step entirely. Instead, the raw cabbage pieces go straight into the baking dish, and the entire method depends on it.

As the cabbage bakes, the salt draws out its moisture, while the sauce on top slows evaporation. Starting with boiled cabbage means the pieces are already soft. After 47 minutes in the oven, they can easily turn into mushy strings. Boiling also means having an extra pot and colander to wash.

I recommend using a 9×13-inch baking dish because it spreads the cabbage out in a thin, even layer, allowing it to cook evenly. Mine is a chipped Pyrex dish I picked up at an estate sale. A smaller dish tends to pile the cabbage too high, leaving the center crunchy even after baking.

Don’t Let the Mayonnaise Fool You

Mayonnaise is the ingredient that makes some people hesitate. Some readers might even close the page as soon as they see it. Brenda’s sauce combines canned cream of chicken soup, mayonnaise, and melted butter.

Once baked, these ingredients blend together to create a rich, creamy sauce. The vinegar also mellows during the 47-minute baking time, so the casserole doesn’t taste anything like a sandwich.

I once tried making this recipe with a flour-and-milk roux instead. Even someone who hates cabbage went back for a second serving and asked what kind of chicken I had added to the casserole.

There was no chicken in the dish itself. The cream of chicken soup was simply doing its job that well.

Ingredients for Brenda Gantt Cabbage Casserole

1 small head green cabbage (about 1¾ pounds), chopped into 1-inch pieces: Green cabbage holds its shape. It survives 47 minutes of heat, so the center never collapses. Pick a heavy head with tight, squeaky leaves. Cut out the core, since it stays woody. A head this size chops down to roughly 9 cups.

1 large Vidalia onion, sliced into thin half-moons (about 1½ cups): It adds sugar that balances the salty soup. Bland Farms is the Vidalia brand I look for in spring. Slice pole to pole, and keep the cuts thin, because thick ones stay raw at the edges.

A yellow onion works in place of Vidalia. Toss the slices with ½ teaspoon sugar to make up the lost sweetness.

1 can (10.5 ounces) condensed cream of chicken soup: Campbell’s is the can I buy. The soup binds the sauce, so it clings to the cabbage instead of running off. Stir it alone for 20 seconds to loosen it. Cream of mushroom soup works well too. It turns the sauce a shade darker and earthier, thanks to the mushroom base.

¾ cup mayonnaise: Duke’s is my pick, since it has no added sugar and a firm tang. Its oil and egg carry heat evenly and keep the top layer from drying out. Stir the jar before scooping. Full-fat sour cream can replace half the mayo, about 6 tablespoons. The sauce gets tangier and slightly thinner.

4 tablespoons (½ stick) unsalted butter, melted, for the sauce: Land O’Lakes unsalted lets me control the salt. The soup already brings plenty. Butter loosens the sauce so it spreads. Cool it for 2 minutes first, so it does not thin the mayo.

1¼ teaspoons kosher salt: Salt starts the water release that steams the cabbage. Diamond Crystal is the brand in my cabinet. Shake it from 6 inches up for even coverage. Table salt is denser, so measure a scant ¾ teaspoon instead.

¾ teaspoon freshly ground black pepper: Pepper cuts the richness of the mayo and soup. Grind it right over the onions. A medium grind gives small bites of heat, while fine dust vanishes into the sauce.

1 sleeve Ritz crackers (about 30 crackers), crushed by hand: These crackers are crunchy. Their built-in butter and salt brown fast. Crush them in a zip-top bag until the pieces look like peas, not dust. Store-brand round crackers work in place of Ritz. They run less buttery, so add 1 extra tablespoon of butter.

6 tablespoons unsalted butter, melted, for the topping: It coats every crumb. The topping then fries in the oven instead of drying out. Toss with a fork until no dry pockets remain. Buy two sticks of butter in all. The wrapper greases the dish later.

1 cup (4 ounces) sharp cheddar, freshly shredded: Cabot sharp has a bite that holds up against the sauce. Block cheese melts smoother than bagged, which carries anti-caking starch. Use the large holes of the grater so the strands brown.

Colby Jack gives a milder, stretchier top. Pepper jack adds slow heat.

Required Kitchen Equipment

1. 9×13 baking dish: Glass or ceramic works
2. Cutting board: Large and steady
3. Chef’s knife: Sharp, 8-inch
4. Medium mixing bowl: For the sauce
5. Rubber spatula: Spreads sauce evenly
6. Zip-top bag and rolling pin: Crushes crackers by hand
7. Box grater: For block cheese
8. Wire rack: Cools the dish

How to Make Brenda Gantt Cabbage Casserole

1. Heat and Prep: Set an oven rack in the middle and heat to 350°F. Unwrap the sauce butter and rub the wrapper over the bottom and sides of a 9×13 dish. A middle rack keeps the topping from scorching. Brenda’s version skips greasing. 

I still do it, since baked-on sauce at the corners once took 15 minutes of soaking to scrub off.

2. Chop the Cabbage: Quarter the cabbage, cut out the core, and chop into 1-inch pieces. Spread them in the dish. A serrated knife cuts the core out cleanly. The pile looks huge, near 9 cups. It sinks about half in the oven.

3. Add the Onion: Scatter the onion half-moons over the cabbage. Do not stir. The onions should sit on top, where steam softens them. Overlap the slices lightly rather than piling them. Thin slices leave the layer looking lacy, not clumped.

4. Season: Sprinkle 1¼ teaspoons kosher salt and ¾ teaspoon black pepper over the onions. The salt should look like a light frost.

5. Mix the Sauce: Stir the soup, mayonnaise, and 4 tablespoons cooled melted butter in a medium bowl. Use a rubber spatula until no streaks remain. A fingertip taste should read salty and tangy. The sauce should look like thick, glossy frosting. Cold mayo leaves streaks, so pull it out 20 minutes early.

6. Spread the Sauce: Drop the sauce over the onions in spoonfuls. Spread it to the walls of the dish with the back of a spoon. Do not stir it in. The layer should sit about ¼ inch thick. Bare cabbage at the edges scorches, so push the sauce all the way to the glass.

7. Build the Topping: Toss the crushed crackers, cheddar, and 6 tablespoons melted butter with a fork. Pile the mix over the sauce and press lightly. My food processor turned the crackers to paste once. Hand-crushed pieces stay crumbly.

8. Bake: Bake uncovered for 47 to 50 minutes, rotating the dish at 30 minutes. Pull it when the top is deep gold and the edges bubble. A knife should slide through the center with light resistance. 

My sister hurried me for 40 minutes once, and the bottom cabbage was still crunchy. Another 8 minutes fixed it. Should the topping darken before 35 minutes, tent the dish loosely with foil.

9. Rest: Set the dish on a wire rack for 10 minutes. The sauce thickens as it cools, so squares cut clean. The bubbling slows to a lazy blip, and the topping crackles under a spoon.

Alternative Cooking Methods

A 6-quart slow cooker requires no oven. Simply layer all the ingredients as directed, cover, and cook on low for about 4 hours. Do not add the topping to the slow cooker. Instead, toast the buttered crumbs and cheddar in a skillet for about 4 minutes, then sprinkle them over the top before serving.

For a quicker option, use a Dutch oven on the stovetop. Sauté the onion in the sauce butter for 4 minutes, add the cabbage, and gently fold in the soup and mayonnaise. Cover and cook over medium-low heat for about 20 minutes, stirring twice during cooking.

The slow cooker requires less attention but adds about 3 hours to the cooking time and produces softer cabbage. The stovetop method saves approximately 27 minutes, but the dish will have a creamier, more blended texture rather than distinct layers, with a skillet-toasted topping.

Chef Tips for Brenda Gantt Cabbage Casserole

1. Pooling Liquid: Liquid in the corners means very juicy cabbage. Tilt the dish and spoon off 2 tablespoons before cutting.

2. Greasy Top: An oily sheen on the crumbs means too much butter. Blot with a paper towel and use 5 tablespoons next time.

3. Sulfur Smell: A strong cabbage odor signals overbaking. Pull the dish for 50 minutes and buy a fresher head.

4. Bland Bottom Layer: Flat-tasting lower cabbage means the salt stays on top. Toss half the cabbage with a pinch of salt before adding the rest.

5. Soft Crown: A limp topping after resting needs 90 seconds under the broiler. Watch it closely.

6. Pale Top: A pale crown after 47 minutes points to a cool oven. Many run 25°F low, so check with an oven thermometer.

How I Customize This Brenda Gantt Cabbage Casserole

Smoked Sausage: Brown ¾ pound sliced smoked sausage for 5 minutes and scatter it over the onions. It turns a side into a supper. I serve it with cornbread.

Beef and Tomato: Brown 1 pound ground beef with 2 minced garlic cloves and 2 tablespoons tomato paste. Layer it under the onions. The paste adds savory depth, and a green salad balances it.

Bacon Crown: Crumble 6 crisp bacon slices into the topping and cut the cheddar to ½ cup. The bacon fat adds smoke. I bring this one to cookouts beside burgers.

Mushroom Soup Version: Use cream of mushroom soup and add 1 cup sliced cremini to the onions. The sauce turns earthy.

Pepper Jack Heat: Swap in pepper jack and stir a scant ¼ teaspoon cayenne into the sauce. The warmth builds slowly. Fish dish is my pairing.

Panko Parmesan Top: Replace the crackers with 1 cup panko tossed in butter, plus ½ cup grated Parmesan. The crunch turns drier and sandier. Roast chicken suits it.

What I Serve With Brenda Gantt Cabbage Casserole

Southern-style sides complement this dish best. I prefer simple accompaniments, as the casserole already provides plenty of buttery richness. Turkey and scallops bring their own saltiness and crunch, while the tender cabbage serves as a cool, creamy counterbalance.

For a lighter meal, paprika-seasoned baked chicken thighs are an excellent choice. Sliced tomatoes sprinkled with a pinch of salt help cut through the richness of the sauce. Pickled okra adds a sharp, tangy bite, while cucumber salad dressed with rice vinegar offers a similarly refreshing contrast.

Cast-iron skillet cornbread is my go-to starch. Butter beans provide additional protein, while papaya juice refreshes the palate between bites. Buttered sweet corn rounds out the meal, making it a perfect summer plate to enjoy with vanilla ice cream.

How I Store Brenda Gantt Cabbage Casserole

Allow the casserole to cool for 30 minutes before covering it, as trapped steam can make the topping soggy. Leftovers can be stored in the refrigerator for 3 to 4 days. I recommend using glass containers with snap-on lids because glass does not retain the smell of cabbage.

Cut the casserole into squares before storing and arrange them in a single layer. Stacking the squares can press the crumbs into the sauce, making the topping soggy. Place a sheet of parchment paper over the top before sealing the container to keep the lid clean.

To reheat, place the casserole in a 350°F oven for 15 minutes, uncovered, or until the center reaches 165°F. You can also microwave individual squares for 90 seconds, but the topping will soften. To restore some of its crispness, sprinkle 2 tablespoons of fresh buttered crumbs over the top and bake for an additional 4 minutes.

I do not recommend freezing this casserole. The mayonnaise-based sauce may separate after thawing, and the cabbage can release excess moisture. Finally, write the baking date on the container lid with a marker, and discard any leftovers after 4 days.

Brenda Gantt Cabbage Casserole Recipe FAQs

1. Is it gluten free?

No. Ritz crackers and condensed soup both carry wheat. Use gluten-free crackers and a gluten-free condensed soup instead. Read labels, since brands change formulas. Crushed gluten-free pretzels also work for the crunch, though the topping runs saltier.

2. How can I cut the sodium?

Buy reduced-sodium cream of chicken soup and halve the added salt to ⅔ teaspoon. Sodium drops noticeably, and the bake time stays the same. Cheddar adds sodium too, so pick a lower-sodium block.

3. Can I use bagged coleslaw mix?

Yes. Two 14-ounce bags equal about 1¾ pounds. The carrot shreds add color and a little sweetness. Fine shreds cook faster, so check at 38 minutes. Skip any dressing packet.

4. Can I use red or Napa cabbage?

Red cabbage bleeds a purple tint into the sauce and stays firmer. Napa is softer and sheds more water, so cut the salt to 1 teaspoon and expect a looser sauce. Savoy also works and cooks softer.

5. Can I bake it in a cast-iron skillet?

Yes, in a 12-inch oven-safe skillet. Butter the pan first. Cast iron browns the edges darker, so start checking at 40 minutes. Do not leave squares sitting in the pan, since hot iron keeps cooking the bottom.

6. Does a metal pan change anything?

Yes. Metal heats faster than glass, so the bottom browns sooner. Check at 40 minutes and expect a crisper edge along the walls. A dark metal pan browns fastest, so lower the oven to 325°F.

7. Can I use light mayonnaise?

It works, but the sauce runs thinner. Light mayo often swaps oil for starch and sugar. Full-fat mayo in a smaller amount holds the sauce better. Skip fat-free versions, which often break into a watery layer.

Bake it on a cool evening, set out cornbread, and watch the corner squares vanish first. Those edges collect the most crunch. The Vidalia slices turn jammy underneath, and that sweetness is what the crumbs need.