A long-held and well-loved casserole, made with chopped cabbage, onions, salt and pepper, and a classic southern combo of mayo and cream soup, topped with a buttery, cheesy cracker finish.

Cabbage Casserole

Any of y'all who have been around Deep South Dish for any length of time, know how much I love cabbage. I especially love the boiled or fried versions, which frankly, is what I make the most, even when my original intention when I bought a new head of cabbage was to write something new for the website!

What can I say?!

Scalloped Cabbage Casserole

Creamed cabbage, seasoned with bacon and onion and baked in a white sauce is a delicious and favorite southern dish.

Scalloped Cabbage

Love cabbage like me? Then I think you'll love this recipe for escalloped creamed cabbage. When I make this, I could eat the whole thing. Oh wait. Since my husband won't give cabbage a second look, I actually do always eat the whole thing! Okay, well, now... not all at once of course.

Cajun Cabbage au Gratin, also known in this area as Choux Glorieux, or Glorious Cabbage, is a casserole of cooked, chopped cabbage, made with The Trinity, milk moistened bread, cheese and finished with a bread crumb and cheese topping.

Cajun Cabbage Au Gratin Casserole

Had some cabbage on hand so decided to do an au gratin for y'all. If you're anywhere from around the lower Deep South area, you probably know this dish as Choux Glorieux, or Glorious Cabbage. I am happy that it is "casserole season," but I hate the way that casseroles photograph - the pictures just do not ever do justice to the dish - but don't let that lead you. Most casseroles are outstanding and this one is no exception.