Ingredients
Scale
- 1 large head green cabbage (about 2 lbs / 900g), chopped into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 (1 oz) packet dry ranch seasoning mix (or 1 tsp garlic powder + 1 tsp onion powder + ½ tsp dried dill)
- ½ tsp salt
- ¼ tsp black pepper
For the topping:
- ½ cup panko breadcrumbs (or crushed pork rinds for keto)
- 2 tbsp melted butter
- Optional: extra shredded cheese or paprika
Instructions
- Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
- Sauté cabbage: In a large skillet, heat oil over medium heat. Add cabbage and onion; cook 8–10 minutes until cabbage is wilted and tender. Stir in garlic; cook 30 sec.
→ Alternatively, microwave cabbage with 2 tbsp water for 5–6 min to soften. - Make filling: In a large bowl, combine cooked cabbage mixture, cheddar, sour cream, mayonnaise, ranch seasoning, salt, and pepper. Mix well.
- Assemble: Spread into baking dish.
- Add topping: Mix panko and melted butter; sprinkle evenly over top.
- Bake 25–30 minutes, until bubbly and topping is golden.
- Rest 5 minutes before serving.
💡 Pro Tips:
– Add 1 cup cooked bacon or ground beef for a heartier version.
– Swap cheddar for Gruyère or Monterey Jack for flavor variation.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 6 | Calories: 220 | Net Carbs: 10g | Fats: 16g | Protein: 8g
Servings: 6 | Calories: 220 | Net Carbs: 10g | Fats: 16g | Protein: 8g