Vegetarian Recipes
Cabbage Casserole
Cabbage casserole is one of those old-fashioned Southern recipes that always hits the spot. It’s warm, creamy, and SO easy to throw together. In less than an hour, I’ve got a delicious side made from simple ingredients that’s perfect for busy weeknights, holiday dinners, or potlucks! You’ll notice I left out eggs in this casserole (who can afford eggs these days?!) and really played up the natural texture of the cabbage, truly making it the star of the show.
Easy Recipe for Cabbage Casserole
I’m a texture person. Anything mushy without any variation in texture just generally isn’t my thing. So, naturally, I love cabbage any way you prepare it; it’s amazing raw (in fact, it’s my veggie of choice for dipping in my white bean hummus!), it’s incredible cooked down (like in colcannon), and I LOVE it baked like it is here in this super easy, ultra-affordable cabbage casserole. The cabbage becomes tender with a slight bite, the buttery Ritz cracker topping adds crunch, and the rich cream sauce ties it all together with melty sharp cheddar for that extra cozy touch.
Cabbage Casserole Recipe
Equipment
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9×13” Casserole Dish
Ingredients
- 1 small head cabbage, chopped into bite-size pieces* $3.03
- 1 large yellow onion, diced (about 1.5 cups) $1.40
- 8 oz block sharp cheddar, grated (reserve 1/4 cup to sprinkle on top!) $2.24
- 2 Tbsp fresh parsley, minced $0.13
- 1 stick salted butter (½ a cup) $0.99
- ¼ cup heavy cream $0.35
- 1 cup vegetable broth** $0.09
- 2 tsp garlic powder $0.10
- 1 tsp onion powder $0.05
- 1 ½ tsp salt $0.02
- ½ tsp freshly cracked black pepper $0.11
- 1 tsp crushed red pepper flakes $0.10
- 2 sleeves of Ritz crackers, crushed (about ½ a cup) $0.86
Instructions
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Preheat your oven to 350°F. Chop the cabbage into bite-sized pieces, removing the stem and inner core.
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Dice the onion and shred the cheddar cheese.
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Add the cabbage, diced onion, fresh parsley, and all but ¼ cup shredded cheese in a greased 9×13” casserole dish.
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Gently toss them together to combine.
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Melt the butter over medium heat, whisking in the heavy cream, vegetable broth, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Simmer on low heat, whisking often, until foamy and cooked down by about 1/4.
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Pour the seasoned cream mixture over the top of the vegetables in the casserole dish.
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Top with the crushed Ritz crackers and remaining cheddar cheese.
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Bake in the preheated oven at 350°F for 45 min.
See how we calculate recipe costs here.
Notes
**We use Better Than Bouillon to make our broths at Budget Bytes to keep ingredient costs low.
Nutrition
how to make Cabbage Casserole step-by-step photos
Preheat your oven to 350°F and gather all of the ingredients.
Prep your ingredients: Chop one small head of cabbage (about 2 lbs.) into bite-sized pieces. Be sure to remove the tough stem and inner core.
Dice one large yellow onion into small pieces and shred an 8 oz block of sharp cheddar cheese.
Assemble the filling: Place the chopped cabbage, diced onion, 2 Tbsp minced fresh parsley, and all but 1/4 cup of the shredded cheese (set aside the reserved 1/4 cup shredded cheese for now) into a 9×13” casserole dish.
Toss everything together gently until well combined.
Make the creamy sauce: Over medium heat, melt 1 stick salted butter and whisk in the ¼ cup heavy cream, 1 cup vegetable broth, 2 tsp garlic powder, 1 tsp onion powder, 1 ½ tsp salt, ½ tsp black pepper, and 1 tsp crushed red pepper flakes. Reduce the heat to low and simmer, whisking often, until the mixture looks foamy and cooks down by about 1/4.
Make the casserole: Pour the seasoned cream and broth mixture over the veggies in your casserole dish.
Top with ½ cup crushed Ritz crackers, sprinkling them evenly over top.
Then, finish your homemade cabbage casserole off with the reserved 1/4 cup of shredded cheddar cheese.
Bake: Place the casserole dish into your preheated oven and bake at 350°F for 45 min. Serve and enjoy!
Prep it Ahead!
Just like my squash casserole recipe, this one can easily be prepped ahead to save you time on busy days. You can assemble the casserole (minus the Ritz cracker and shredded cheese topping), cover it, and store it in the fridge for up to 24 hours before baking. When you’re ready, let it come to room temperature while your oven preheats, top it with the crushed crackers and cheese, then bake as directed.
Serving Suggestions
I went with air fryer chicken drumsticks in the pictures here because they’re quick, crispy, and juicy—just the perfect match for this casserole. It also pairs wonderfully with grilled chicken breast or baked ham (especially for Easter!) Or, if you’re serving BBQ of any kind, this casserole makes the ideal creamy side to balance out all that smoky goodness!
Storage & Reheating
This creamy cabbage casserole makes great leftovers. Once cooled, store them in an airtight container for 3-4 days. You can also freeze this dish for up to 3 months, but do keep in mind cream-based sauces can separate once thawed. The cabbage and cracker crust will also become much softer. Reheat any leftovers in the microwave or in the oven at 350°F until heated through. Be sure to thaw any frozen cabbage casserole in the fridge overnight before reheating for the best results!
More Easy Cabbage Recipes
The post Cabbage Casserole appeared first on Budget Bytes.
Vegetarian Recipes
How to Make Crispy Hash Browns
Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉
“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”
Erin
Easy Recipe for Crispy Hash Browns
Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.
This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁
Crispy Hash Browns Recipe
Ingredients
- 2 large russet potatoes (about 2 lbs.)* $1.76
- 4 Tbsp cooking oil, or as needed** $0.16
- Seasoning salt to taste $0.05
Instructions
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Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
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Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
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Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
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Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
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If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.
See how we calculate recipe costs here.
Notes
**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.
***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.
Nutrition
How to Make Hash Browns step-by-step photos
Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.
Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.
Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.
Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.
Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.
While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.
Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.
Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.
Topping Ideas!
These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.
Serving Suggestions
On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.
Storage & Reheating
Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!
More Breakfast Potato Recipes
Our Crispy Hash Browns recipe was originally published 4/8/16. It was retested, reworked, and republished to be better than ever 3/20/25.
The post How to Make Crispy Hash Browns appeared first on Budget Bytes.
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