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A close-up of a serving of Cabbage Casserole with Ritz Crackers, featuring tender cabbage, crispy bacon, and golden cracker topping on a white plate.
Maryam

Creamy Cabbage & Beef Casserole with Ritz Cracker Topping

A truly comforting and hearty casserole featuring tender, seasoned cabbage, savory ground beef, and a rich, creamy cheese sauce, all crowned with a buttery, golden Ritz cracker topping. This dish offers a delightful blend of textures and classic flavors, perfect for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Classic
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage and Beef Mixture
  • 1 medium head Green Cabbage about 2.5 lbs, cored and chopped into 1-inch pieces
  • 1.5 lbs Ground Beef 80/20 lean recommended
  • 1 medium Yellow Onion chopped
  • 3 cloves Garlic minced
  • 1/2 cup Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
For the Creamy Cheese Sauce
  • 1/4 cup Unsalted Butter 4 tablespoons
  • 1/4 cup All-Purpose Flour
  • 2 cups Milk whole or 2%
  • 4 oz Cream Cheese softened, cut into cubes
  • 1 cup Sharp Cheddar Cheese shredded, divided
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the Ritz Cracker Topping
  • 1 sleeve Ritz Crackers about 35-40 crackers, finely crushed
  • 4 tbsp Unsalted Butter melted

Equipment

  • Large pot or Dutch oven
  • Large skillet
  • 9x13-inch baking dish
  • Whisk
  • Mixing Bowl

Method
 

Preparation & Cabbage Cook
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the chopped cabbage and cook for 8-10 minutes, or until tender-crisp. Drain well, pressing out any excess water, and set aside.
  3. While cabbage cooks, prepare the beef. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
  4. Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  5. Stir in the beef broth, Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a simmer and cook for 2-3 minutes to allow flavors to meld. Remove from heat and stir in the drained cabbage.
Make the Creamy Cheese Sauce
  1. In a separate medium saucepan, melt 1/4 cup (4 tablespoons) of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  2. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3-5 minutes.
  3. Reduce heat to low. Stir in the softened cream cheese until fully melted and smooth. Add 1/2 cup of shredded cheddar cheese, Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until the cheese is melted and the sauce is well combined.
Assemble & Bake
  1. Pour the creamy cheese sauce over the cabbage and beef mixture in the large skillet. Stir gently until everything is evenly coated.
  2. Transfer the entire mixture to your prepared 9x13 inch baking dish, spreading it into an even layer.
  3. In a small bowl, combine the crushed Ritz crackers with the 4 tablespoons of melted butter. Stir until the crackers are evenly coated.
  4. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the casserole, then evenly distribute the buttery Ritz cracker topping over the cheese.
  5. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cracker topping is golden brown and crispy. Let it rest for 5-10 minutes before serving.

Notes

For a vegetarian version, omit the ground beef and replace with sautéed mushrooms and a can of drained lentils. You can also add a pinch of red pepper flakes to the cheese sauce for a little kick. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.