A comforting side-dish casserole featuring ribbons of cabbage and sweet onion that look like noodles and sweet corn in an umami-rich mushroom-laden herb cream sauce, topped with toasted bread crumbs and cheese. It’s a delightful way to actually ENJOY eating your veggies. You might even find that your brain embraces the cabbage as “noodles”. While the cabbage “noodles” have a mild flavor and a soft texture, there’s still a bit more chew factor than soft noodles, but still delightful.
In the South, they know this. Cabbage Casserole is a thing, I’m told. I took that idea and ditched the cream-of-soup cans, replacing with sauteed mushrooms in a super easy creamy sauce.
For those who are watching their carbs, this is a really awesome dish! The only carbs are from the breadcrumbs on top, and if you use whole grain sourdough breadcrumbs (or gluten free … or whatever keto version of bread crumbs you are into), then the whole dish is absolutely perfect both taste-wise AND health-wise. Yes, there is a bit of lactose from the cheese, but I know there are substitutes for those as well, so it feels to me like this dish should be available to pretty much everyone, regardless of whatever diet plan you’re following at the moment.
How did this recipe come to be?
It’s almost the end of April. I still had over half of the cabbage I bought for St. Patrick’s Day (which ended up being Easter dinner instead). I started wondering what to do with it. The other day I went to Costco and had a sudden craving for mushrooms so I dashed into their chilled veggie room to grab me a big pack of their Baby Bella mushrooms. It’s a LOT of mushrooms, but they are such good quality, I told myself I could just saute them all up and revel in them just like that.
That’s not exactly what happened with the mushrooms, though, once I got them home. Something reminded me of the cabbage, patiently waiting. And my brain got to thinking: hmmm … mushrooms and cabbage. What could I do with that? … and the answer came to me: a casserole! with corn. Because sweet corn sounded like just the perfect thing to round out this combo. And so I had to try it. And a new casserole was born. And it was beautiful. (Or at least as beautiful as a healthy veggie casserole can be … )
Traditionally, I’m not much of a casserole kinda girl, but the isolation from COVID has really gotten to me and I’m just craving more comfort food. So while spring is taking its time attempting to turn into something that actually feels like spring, let’s rejoice in some comfort food that’ll feed our souls and also feed the body some of the good nutrients it needs.
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Creamy Mushroom, Corn & Cabbage Casserole
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: About 6 servings 1x
- Category: Side dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 Tablespoon grass fed butter or olive oil, divided
- 1 small onion, peeled and sliced thin
- 3 cups cabbage sliced into “noodles”, roughly chopped
- 8 oz. baby bella mushrooms, sliced
- 2 – 4 cloves garlic, peeled & chopped
- Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning) & freshly ground pepper, to taste
- 1 cup leftover corn or frozen, thawed
- 4 oz. Greek cream cheese or Neufchatel
- 1/2 – 1 teaspoon dried sage or a few fresh sage leaves, chopped
- 1 small rosemary sprig, chopped fine
- 1/2 teaspoon Italian Seasoning
For the topping:
- Small pat of butter
- 1/2 cup whole wheat or gluten free breadcrumbs
- A pinch of each: granulated garlic and Italian Seasoning
- 1.5 oz. finely shredded grass-fed cheese
Instructions
- Preheat oven to 350 F. and spray an oven-proof casserole or serving pan with cooking spray. Heat a frying or saute pan over medium heat and add 1/2 Tablespoon of the butter. Add the onion and cabbage and saute until the cabbage “noodles” are tender.
- Remove the cabbage mixture from the pan and add the rest of the butter. Add the garlic and stir until fragrant, then stir in the mushrooms. Sprinkle with the seasonings, then cover and cook, uncovering to stir occasionally, until the mushrooms are soft. Stir in the corn. There should be some juices collecting in the bottom of the pan. If not, add a splash of white wine or water.
- Add the cream cheese in small chunks and stir, smashing the cream cheese chunks as needed, until the cheese has melted and a nice sauce has formed. Add the herbs and seasoning, then stir in the cabbage mixture. Taste and adjust seasonings to your preference.
- Pour the mixture into the prepared pan. In a small frying pan, smear a pat of butter all over the bottom to give it just a light coating, then add the breadcrumbs and seasonings and stir until lightly browned, toasted and fragrant. Pour the crumbs into a bowl and toss with the cheese, then sprinkle over the casserole.
- Bake at 350 F. for about 20 – 25 minutes or until the cheese is melted and casserole is nicely browned on top. Serve and enjoy!
Notes
© Copyright 2021, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
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