Overview: This baked cabbage casserole features tender cabbage baked under a creamy, rich sauce, finished with a generous layer of melted cheddar cheese and a crisp, buttery cracker topping. The dish delivers a balance of savory, creamy comfort and golden-baked crunch, making it an easy, hearty side dish for weeknight dinners and holiday tables alike.

Tender baked cabbage smothered in a creamy sauce, melted cheddar, and a golden, buttery cracker crunch.

If you ever watched the legendary Sanford and Son back in the 1970s, you’d recognize its timeless humor. Even in 2026, it remains a comedic masterpiece that will be enjoyed for generations to come. One of my favorite episodes is when Fred calls a young doctor to his home, thinking he’s having a heart attack. The doctor asks, “What did you eat?” Fred responds, “I had some day-old collard greens.” The doctor jokes, “Day-old collard greens won’t agree with Superman.” That scene always makes me laugh!

Inspired by that moment and in the spirit of Fred Sanford, I decided to use leftover cabbage from our Sunday’s dinner for my casserole. While it wasn’t collard greens, it’s still a healthy and tasty alternative—especially compared to using lasagna pasta. I hope you enjoy my recipe! Feel free to copy and paste it into your cookbook.

Fred Sanford’s Day Old Cabbage Casserole

1/2 pound lean Ground beef

1/2 onion/green peppers

one garlic stem

Tomato sauce/paste/chopped tomatoes (They do make low sodium options as well)

Garlic-parsley salt

Tumeric

A bowl of left-over Cabbage strained (Make sure this cabbage is in the freezer after eating days before)

Bread crumbs (You can use a small cup from Stove Top Stuffing box)

Olive oil

Shredded cheddar cheese

A 9×13-inch rectangular baking dish

Broccolli pieces (8 small pieces will help soak the sauce while baking)

In a large skillet, cook the ground beef until browned, breaking it apart as it cooks. Add chopped onions, garlic, green peppers, and seasonings including turmeric. Stir in chopped tomatoes, tomato sauce, and tomato paste. If you have spaghetti sauce, feel free to use it instead of the tomato paste and sauce. Let the mixture simmer for about 7 minutes.

Meanwhile, prepare your baking dish by lining it with olive oil or butter. Layer the bottom with broccoli pieces and bread crumbs.

Once the beef mixture is ready, partially thaw the frozen cabbage and spread half of it over the bread crumbs. Using a large spoon, spread the beef sauce evenly over the cabbage, then sprinkle with a layer of cheese. Repeat the process with the remaining cabbage, followed by the rest of the beef sauce and cheese, sealing the layers.

Bake in a preheated oven for 50 minutes, until the sauce has melded with the cabbage and cheese is melted and bubbly. Serve hot with some Chianti and enjoy your feast!

HERE IS TO YOUR HEALTH!

If you’re choosing between cabbage and lasagna noodles for a casserole, cabbage is generally the healthier choice, especially if you’re watching your blood sugar or trying to reduce refined carbohydrates.

Cabbage vs. Lasagna Noodles

	Cabbage	Lasagna noodles
Calories	Very low	Higher
Carbohydrates	Low	High
Fiber	Good	Usually lower
Blood-sugar impact	Much lower	Higher
Nutrients	Vitamin C, K, folate	Mostly carbohydrates
Fullness	Good because of fiber/volume	Good, but more calorie-dense