Ingredients
- 1 large head of cabbage, chopped
- 1 cup shredded cheddar cheese (and more for topping!)
- 1 cup sour cream
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup breadcrumbs (optional for crunch)
- 2 tablespoons olive oil
Equipment Needed
- Large pot for boiling cabbage
- 9×13 baking dish
- Skillet
- Mixing bowl
- Spoon or spatula for mixing
- Knife and cutting board
Step-by-Step Instructions
To start, I begin by chopping the head of cabbage into bite-sized pieces. Then, I bring a large pot of water to a boil, adding a pinch of salt. Once the water is bubbling, I carefully add the cabbage and let it cook for about 5-7 minutes until it’s tender but still maintains a bit of crunch. This step is crucial for balancing the textures in the final casserole. Once the cabbage is ready, I drain it thoroughly to get rid of excess moisture. (See the next page below to continue steps…)