Ingredients

For the Casserole

• 1 medium green cabbage, chopped
• 2 tbsp butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp black pepper
• ½ tsp salt (or to taste)
• ¼ tsp paprika
• 2 tbsp chopped fresh parsley

Topping

• ½ cup shredded mozzarella
• ¼ cup cheddar cheese
• Fresh parsley for garnish

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 Instructions

Step 1: Prepare the Cabbage

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.
3. Bring a large pot of salted water to a boil.
4. Cook chopped cabbage for 5 minutes.
5. Drain well and set aside.

Step 2: Make the Cream Sauce

1. Melt butter in a skillet over medium heat.
2. Sauté onion for 3–4 minutes until soft.
3. Add garlic and cook for 30 seconds.
4. Stir in heavy cream and cream cheese until smooth.
5. Add mozzarella, cheddar, and Parmesan.
6. Season with Italian seasoning, paprika, salt, and pepper.
7. Stir until the cheese is fully melted.

Step 3: Assemble

1. Fold the cooked cabbage into the cheese sauce.
2. Pour the mixture into the prepared baking dish.
3. Sprinkle the remaining mozzarella and cheddar evenly over the top.

Step 4: Bake

1. Bake for 25–30 minutes.
2. Broil for 2–3 minutes until the top is golden brown.
3. Garnish with fresh parsley before serving.

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 Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Servings: 6

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 Nutrition (Approx. Per Serving)

• Calories: 390
• Protein: 16g
• Carbohydrates: 10g
• Fat: 32g
• Fiber: 3g
• Sugar: 5g

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 Nut Information

Contains Nuts: No nuts.

Allergens

•  Milk (cream, cream cheese, mozzarella, cheddar, Parmesan)
•  May contain gluten if using pre-shredded cheese with additives
•  Peanuts: No
•  Tree Nuts: No

Tip: Always check packaged cheese labels if serving someone with food allergies, as manufacturing facilities may process nuts.

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Q&A

Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Q: Can I freeze it?
A: Yes. Freeze after baking for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Q: Can I add protein?
A: Absolutely! Add cooked chicken, turkey, bacon, sausage, or ham.

Q: Can I use another cheese?
A: Yes. Gruyère, Monterey Jack, Gouda, or Swiss cheese work well.

Q: How do I keep the casserole from becoming watery?
A: Drain the cooked cabbage thoroughly and let it cool for a few minutes before mixing it with the cheese sauce.

Q: Is this recipe keto-friendly?
A: Yes. It’s naturally low in carbohydrates and fits well into a keto or low-carb diet