Cabbage Casserole With Ritz Crackers

So, you’re looking for a dish that screams “I tried, but also I want to nap,” right? And maybe you’ve got a head of cabbage staring you down from the fridge, judging your life choices? Don’t worry, friend, I’ve been there. Let’s turn that humble cabbage into something so unbelievably comforting, so deliciously cheesy, and so ridiculously easy, that you’ll wonder why you ever doubted its potential. We’re talking about Cabbage Casserole with Ritz Crackers, and yes, it’s as epic as it sounds.

Why This Recipe is Awesome

Okay, let’s be real. Cabbage isn’t usually the star of the show, is it? More like the dependable supporting actor who always delivers. But in this casserole, it gets its moment in the spotlight, and oh boy, does it shine! Here’s the lowdown on why this dish deserves a permanent spot in your rotation:

• It’s Comfort Food Royalty: Think warm, cheesy, savory, with that perfect crunchy topping. It’s basically a hug in a baking dish.
• Seriously Easy: If you can chop and layer, you can make this. No fancy techniques, no obscure ingredients. It’s pretty much idiot-proof, even on a Monday.
• Budget-Friendly Bliss: Cabbage is cheap, ground meat is usually reasonable, and Ritz crackers are practically a pantry staple. Your wallet will thank you.
• Feeds a Crowd (or Your Ravenous Self): This casserole makes a decent-sized portion, perfect for family dinners, potlucks, or just ensuring you have amazing leftovers for days.

Ingredients You’ll Need

Gather your gladiators, er, ingredients! Here’s what you’ll need to transform that leafy green into a culinary masterpiece:

• 1 large head of green cabbage: The star! Chopped into bite-sized pieces. Don’t be shy, go for it.
• 1 lb ground beef (or pork/turkey): The meaty muscle. Lean is good, but a little fat never hurt anyone.
• 1 medium onion: Chopped. For that aromatic foundational flavor.
• 2 cloves garlic: Minced. Because everything is better with garlic, IMO.
• 1 can (10.5 oz) cream of mushroom soup: The creamy binder. Or cream of chicken, if that’s more your jam.
• 1/2 cup milk: Whole milk for extra richness, but whatever you have will work.
• 1 cup shredded cheddar cheese: The cheesy magic. Feel free to go wild with a blend if you’re feeling fancy.
• 1 sleeve (about 30) Ritz crackers: Crushed. The pièce de résistance! Don’t skimp, this is key.
• 4 tbsp butter: Melted. For mixing with those glorious crackers.
• Salt and pepper to taste: Seasoning is your friend. Don’t forget it!
• A dash of paprika or onion powder (optional): For an extra flavor kick, if you’re feeling spicy.

Step-by-Step Instructions

Alright, apron on (or not, we don’t judge), let’s get cooking!

1. Prep Your Veggies & Meat: First things first, get that cabbage chopped up. We’re talking bite-sized, ready for action. While you’re at it, chop your onion and mince your garlic.
2. Brown the Meat & Onion: In a large skillet or Dutch oven over medium-high heat, brown your ground meat. Drain any excess fat (unless you’re living on the edge). Toss in the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
3. Cook the Cabbage: In the same skillet (or a separate large pot), add your chopped cabbage with a splash of water (about 1/4 cup). Cover and steam for 5-7 minutes until slightly tender but still has a bit of a bite. You don’t want mushy cabbage, trust me. Drain any excess water.
4. Whip Up the Creamy Sauce: In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. Season with a pinch of salt, pepper, and your optional paprika/onion powder.
5. Assemble Your Casserole: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Spread half of the cooked cabbage evenly on the bottom. Top with the entire ground meat mixture. Pour half of the creamy soup mixture over the meat. Sprinkle with half of the shredded cheese. Repeat the layers: remaining cabbage, remaining soup mixture, and remaining cheese.
6. Cracker Crunch Time: Crush those Ritz crackers (a ziploc bag and a rolling pin work wonders!). In a small bowl, melt your butter and mix it with the crushed crackers until they’re all coated. Sprinkle this buttery, glorious cracker topping evenly over the cheese layer. This is where the magic happens, folks.
7. Bake to Golden Perfection: Pop that masterpiece into your preheated oven and bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cracker topping is beautifully golden brown.
8. Rest and Serve: Let it cool for 5-10 minutes before serving. This helps everything set and prevents you from burning your tongue in your eagerness. Enjoy!

Common Mistakes to Avoid

Nobody’s perfect, but we can learn from past mishaps. Here are a few pitfalls to sidestep on your journey to casserole nirvana:

• Mushy Cabbage Mania: Don’t overcook the cabbage initially! It’s going to bake more in the oven. You want it tender-crisp, not soup.
• Forgetting to Drain: Whether it’s the meat grease or the cabbage water, excess liquid can make your casserole watery. Drain, drain, drain!
• Skimping on Seasoning: Bland food is a tragedy. Taste as you go, especially the meat and sauce. Salt and pepper are your friends.
• The “Oh Shoot, No Ritz” Moment: Seriously, the Ritz crackers are non-negotiable for that signature buttery crunch. Don’t swap them out for regular breadcrumbs unless you’re truly desperate and willing to sacrifice some joy.
• Impatience is Not a Virtue: Don’t cut into it immediately after it comes out of the oven. A short rest helps the casserole set, ensuring beautiful, intact servings.

Alternatives & Substitutions

Feeling creative? Or just working with what you’ve got? No judgment here! Here are some ways to shake things up:

• Meat Swap: Not feeling beef? Ground turkey, pork, or even a spicy Italian sausage would be fantastic here. Vegetarians could try a plant-based ground “meat” or lentils!
• Cheese Choices: Cheddar is classic, but a Colby Jack, Monterey Jack, or even a sharp provolone could add an interesting twist. Got some Parmesan? Throw it in!
• Soup’s On (Different Flavor): Cream of chicken, cream of celery, or even a cheese soup can totally work instead of mushroom. Pick your poison!
• Cracker Options: While Ritz are supreme, if you’re in a pinch, buttery Club crackers or even saltines could pinch-hit. Just make sure they’re buttery!
• Add-ins: Want more veggies? Diced carrots, bell peppers, or even a handful of frozen corn could sneak in some extra nutrients and flavor.
• Spice It Up: A pinch of red pepper flakes with the garlic or a dash of hot sauce in the soup mixture will give it a nice kick.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! You can assemble the whole thing (without the Ritz topping) and refrigerate it for up to 24 hours. Add the cracker topping right before baking. Just remember to add 10-15 minutes to the bake time if you’re baking it from cold.
• What kind of cabbage should I use? Green cabbage is the standard here, but savoy cabbage would also work beautifully. Red cabbage might stain everything a bit, but hey, if you’re into that purple aesthetic!
• Can I freeze leftovers? You bet! Just note that the cracker topping might lose some of its crunch upon reheating. Freeze individual portions in airtight containers for quick meals.
• Is there a dairy-free option? You can certainly try! Use dairy-free milk, cheese, and a “cream of” soup alternative. For the Ritz, you’d need a vegan cracker and butter alternative. It won’t be exactly the same, but still tasty!
• Can I use margarine instead of butter for the topping? Well, technically yes, but why hurt your soul (and your taste buds) like that? Butter is king for that rich, crispy Ritz topping.
• How long do leftovers last in the fridge? If properly stored in an airtight container, your casserole will be delicious for 3-4 days.

Final Thoughts

So there you have it, your new go-to, surprisingly delicious, and ridiculously easy Cabbage Casserole with Ritz Crackers recipe! It’s proof that sometimes, the simplest ingredients make the most heartwarming meals. Go forth, conquer that head of cabbage, and bask in the glory of your culinary triumph. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!