Savory Cabbage and Mushroom Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8

Looking for a comforting dish that's packed with flavor and easy to prepare? This Savory Cabbage and Mushroom Casserole fits the bill perfectly. With its earthy mushrooms and melty cheese, this casserole is sure to become a family favorite.

Why You'll Love This Recipe

  • Perfectly balanced flavors from earthy mushrooms and tangy cheese.
  • Great way to use seasonal cabbage in a new and exciting way.
  • Easy to prepare with simple ingredients you probably have on hand.
  • Ideal for a cozy weeknight dinner or as a hearty side dish.

Ingredients

1 medium head of cabbage
8 oz mushrooms, sliced
1 large onion, diced
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1/2 cup vegetable broth
1/4 cup breadcrumbs

Step-by-step Instructions

First off, preheat your oven to 350°F (175°C) so it's ready when you are. Chop up your cabbage into large chunks—think rustic, not too fine. Set it aside for now. Heat your olive oil in a large skillet over medium heat; this is where all the magic begins. Toss in your diced onion and let it sauté until it turns translucent—this usually takes about 5 minutes.

Next, stir in the minced garlic and sliced mushrooms. Keep them cooking until the mushrooms are tender, which should take another 5-7 minutes. Add in your cabbage along with salt, pepper, and thyme. Let everything cook for another 10 minutes or so, until the cabbage starts to soften a bit.

Once your cabbage is softened, pour in the vegetable broth. Give everything a good mix and let the flavors meld together for about 5 more minutes. Now it’s time to assemble. Grease a casserole dish and spread half of your cabbage mixture in a nice even layer. Sprinkle half of your mozzarella and Parmesan cheese over this first layer.

Layer the remaining cabbage mixture on top, followed by the rest of your cheeses. Finally, sprinkle breadcrumbs over the whole thing for that crispy finish. Pop it into your preheated oven and bake for 25-30 minutes until the top is golden brown and bubbly. Let it cool for a few minutes before serving, as it will be piping hot.

Tips & Tricks

  • Use a mix of mushroom varieties for a more complex flavor profile.
  • If you like a bit of spice, add a pinch of red pepper flakes with the seasoning.
  • For extra creaminess, mix in a touch of sour cream with the cheese layers.

Serving Suggestions

This casserole pairs beautifully with a simple green salad or some crusty bread to soak up the delicious juices. It also complements roasted meats if you're planning a larger meal.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes, you can assemble it ahead and refrigerate. Just add 10 minutes to the baking time if it's coming straight from the fridge.
Is there a way to make it vegan?
Absolutely! Use plant-based cheeses and swap out the Parmesan for nutritional yeast. Make sure your breadcrumbs are also vegan-friendly.
What if I don’t have vegetable broth?
You can use water in a pinch, but consider adding a bit more seasoning to compensate for the flavor loss.

Ingredients Explained

Cabbage is the star here, providing a mild sweetness and a wonderful texture when cooked. It's also quite nutritious, packed with vitamins C and K. Mushrooms add an earthy depth to the dish with their umami flavor, while onion and garlic offer a solid base of aromatics. Mozzarella cheese gives the casserole its gooey, melty goodness, and Parmesan cheese adds a sharp, savory note. Olive oil helps to sauté the vegetables, enhancing their flavors, while salt, pepper, and dried thyme bring everything together with a hint of herby warmth. Finally, vegetable broth adds moisture and depth, and breadcrumbs create a crunchy topping.

Simplified Instructions

1. Preheat your oven to 350°F (175°C).
2. Chop the cabbage into large chunks and set aside.
3. Heat olive oil in a large skillet over medium heat.
4. Add the diced onion and sauté until translucent, about 5 minutes.
5. Stir in the garlic and sliced mushrooms, cooking until the mushrooms are tender, approximately 5-7 minutes.
6. Add the cabbage, salt, pepper, and thyme, cook for another 10 minutes, until the cabbage starts to soften.
7. Pour in the vegetable broth and mix well, allowing the flavors to meld for an additional 5 minutes.
8. Transfer half of the cabbage mixture into a greased casserole dish, spreading it evenly.
9. Sprinkle half of the mozzarella and Parmesan cheese over the cabbage layer.
10. Add the remaining cabbage mixture, followed by the rest of the cheese.
11. Top with breadcrumbs for a crunchy finish.
12. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly.
13. Let it cool for a few minutes before serving.

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