Creamy Cabbage Alfredo Bake

This creamy cabbage bake is a comforting casserole that brings together tender cabbage, savory ham, and a rich cheese sauce. It uses shredded cabbage as a base instead of pasta for a satisfying twist on a classic.

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The whole dish comes together in under an hour, making it a great option for a weeknight dinner. It’s baked until the sauce is bubbly and the topping is golden for a warm and hearty meal.

Essential Ingredients

• Cabbage: Green cabbage is the standard choice here, but Savoy cabbage would also work well and has a slightly more delicate texture.
• Ham: Use leftover baked ham or a cooked ham steak from the grocery store. Diced pancetta or cooked, crumbled bacon would also be good substitutes.
• Cheese: While Parmesan is classic, you could also use a blend of Parmesan and Gruyère or white cheddar for a different flavor.
• Stock: Chicken stock adds depth, but vegetable stock is a fine substitute if you prefer.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Cabbage and Oven: First, preheat your oven to 325°F and grease a baking dish. Bring a large pot of salted water to a boil, add the shredded cabbage, and cook for a few minutes to soften it. Drain the cabbage very well so your casserole isn’t watery.

Make the Creamy Sauce: While the cabbage drains, start the sauce. Cook the onion in a large saucepan until soft, then stir in the garlic. Sprinkle in the flour and cook for a minute before slowly whisking in the milk and stock. Let it simmer until it thickens into a sauce.

Combine and Assemble: Take the sauce off the heat and stir in the Parmesan cheese, salt, and pepper until smooth. Add the well-drained cabbage and the ham, and gently mix everything together. Pour this mixture into your prepared baking dish.

Top and Bake: For the crunchy topping, mix the breadcrumbs with melted butter and sprinkle it over the casserole. Bake it uncovered for about 20-25 minutes. It’s done when the sauce is bubbling and the top is golden brown.

Serving Ideas

This rich bake is a hearty meal on its own. For something fresh on the side, a simple green salad with a light vinaigrette dressing would be a nice contrast.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as the cream sauce can separate upon thawing. Reheat individual portions in the microwave until hot throughout.

FAQ

Why is ‘pasta’ in the name if there is none in it?

Some people use shredded cabbage as a low-carbohydrate substitute for pasta, and refer to the cabbage strips as ‘pasta’. This recipe is a baked casserole that uses cabbage in that style.

Why did my casserole turn out watery?

A watery result is usually caused by not draining the cabbage thoroughly after blanching. Let it sit in a colander for several minutes, and you can even gently press on it to remove excess moisture before adding it to the sauce.

Can I use something other than ham?

Yes, this dish is very flexible. You could substitute the ham with cooked, shredded chicken, browned Italian sausage, or sautéed mushrooms for a vegetarian option.

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📖 Recipe Card

Creamy Cabbage Alfredo Bake

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• Author: Emma Taylor
• Total Time: 50 minutes
• Yield: One 13x9-inch (33x23 cm) baking dish 1x

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Description

Tender cabbage and savory ham are baked in a rich, cheesy cream sauce and finished with a crisp breadcrumb topping.

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Ingredients

Scale 1x2x3x

• 8 cups shredded cabbage (from 1 medium head, about 2 lbs / 900g)
• 2 tbsp vegetable oil (30 ml)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour (15g)
• 1 ½ cups milk (360 ml)
• ½ cup chicken or vegetable stock (120 ml)
• ½ cup grated Parmesan cheese (50g), plus more for serving
• 12 oz cooked ham, diced or cut into strips (340g)
• ½ cup dry bread crumbs (60g)
• 2 tbsp unsalted butter, melted (30g)
• Salt and freshly ground black pepper to taste

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Instructions

1. Preheat oven to 325°F (160°C). Lightly grease a 13×9-inch (33×23 cm) baking dish.
2. Bring a large pot of salted water to a boil. Add the shredded cabbage and cook for 4-5 minutes, until slightly tender. Drain very well in a colander and set aside.
3. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
4. Sprinkle the flour over the onions and stir continuously for 1 minute.
5. Gradually whisk in the milk and stock until smooth. Bring the mixture to a simmer, stirring often, and cook until the sauce thickens, about 3-4 minutes.
6. Remove the pan from the heat. Stir in the Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
7. Add the drained cabbage and diced ham to the sauce, stirring gently to coat everything evenly.
8. Pour the mixture into the prepared baking dish and spread it in an even layer.
9. In a small bowl, combine the bread crumbs and melted butter. Sprinkle the mixture evenly over the cabbage. Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Let rest for 5 minutes before serving.

Notes

• For the smoothest sauce, add the milk and stock slowly while whisking constantly. This prevents lumps from forming.
• Shredding the cabbage about 1/4 to 3/8-inch thick gives it a pleasant, noodle-like texture. A mandoline slicer can make this step quick and uniform.
• You can assemble the casserole without the breadcrumb topping up to 1 day ahead. Cover and refrigerate. Add the topping just before baking and add 5-10 minutes to the bake time.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American