Next, in a skillet, I heat up some olive oil over medium heat and sauté the diced onion and minced garlic until they’re fragrant and translucent, about 3-5 minutes. The aroma that fills my kitchen is heavenly! Once the onions are soft, I gently fold in the drained cabbage along with the paprika, salt, and pepper. This step brings all of the flavors together, and trust me, you’ll want to inhale that mixture!
Now, let’s mix it all up! In a large mixing bowl, I combine the cabbage mixture with sour cream and a generous portion of cheddar cheese, stirring until everything is evenly coated. Transfer this luscious mixture to the greased 9×13 baking dish, evenly spreading it out. If you like a little crunch on top, I sprinkle the breadcrumbs and additional cheese for a lovely golden finish.
I pop the casserole into a preheated oven at 350°F (175°C) for about 25-30 minutes or until it’s bubbly and the top has that beautiful golden-brown crust. When I pull it out, the whole house smells amazing, and I simply can’t wait to dig in!
Pro Tips for Best Results
I tested this recipe three different ways to find the best balance of flavors. The first time, I skipped the sautéing step with the onions and garlic, and let me tell you, the flavors were just not the same! Sautéing adds depth to the dish, so don’t skip it!
Also, I experimented with different cheeses. While cheddar is a classic choice, you can mix it up with Monterey Jack or even a bit of cream cheese for an extra creamy texture. I loved the added punch from the sharper cheeses, but it depends on what you enjoy most!
Lastly, I discovered the importance of draining the cabbage. After boiling, I made the mistake of putting it straight into the mixing bowl without draining it properly. The result was a watery casserole, which wasn’t quite what I envisioned. So make sure to give that cabbage a good drain!
Common Mistakes to Avoid
One of the most common mistakes I encountered was not chopping the cabbage finely enough. When I left larger pieces, they took longer to cook and didn’t blend as nicely with the cheese. Aim for uniform, bite-sized pieces for even cooking and a more cohesive texture in the casserole. (See the next page below to continue…)