This classic Cabbage Casserole is pure comfort food — tender sautéed cabbage and onions folded into a creamy, cheesy sauce, then topped with buttery Ritz cracker crumbs and baked until golden and bubbling. It’s rich without being heavy, familiar without being boring, and the kind of dish that shows up at family dinners, potlucks, and holiday tables year after year. Simple ingredients, big payoff, and even better the next day.

Ingredients

• Butter, for greasing the baking dish
• 4 Tablespoons unsalted butter, divided
• 1 large onion, chopped
• 2 medium-large heads cabbage (about 2 1/2 pounds), shredded
• 1 sleeve Ritz crackers (32 crackers), crushed
• 8 ounces sharp cheddar cheese, shredded and divided
• 1 (10.5-ounce) can cream of celery soup
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Prepare the Oven and Dish: Preheat the oven to 375°F. Lightly butter a 2-quart baking dish and set aside.
2. Sauté the Cabbage: In a deep 12-inch sauté pan or Dutch oven over medium heat, melt 2 Tablespoons of the butter. Add the chopped onion and cook, stirring often, until softened, about 5 minutes.
   Add the shredded cabbage and cook, stirring frequently, until wilted and lightly browned in spots, about 10 minutes.
3. Make the Topping: While the cabbage cooks, crush the Ritz crackers into coarse crumbs (you should have about 1 1/2 cups). Transfer crumbs to a medium bowl.
4. Melt the remaining 2 Tablespoons butter and drizzle over the crumbs, tossing to coat. Add 1 cup of the shredded cheddar cheese and toss to combine. Set aside.
5. Assemble the Casserole: In a measuring cup, stir together the cream of celery soup and milk. Pour this mixture into the cabbage and stir to combine.
6. Stir in the remaining cheddar cheese, salt, and black pepper. Remove from heat.
7. Spread the cabbage mixture evenly into the prepared baking dish and top with the cracker crumb mixture.
8. Bake: Bake until bubbling and lightly browned on top, about 35 minutes. Let rest for 5 minutes before serving.