A delightful twist on a classic Southern baked cabbage dish, enhanced with a creamy and cheesy touch.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Grease a 2-quart casserole dish with a small amount of butter.
Use a paper towel to evenly spread the butter.
Boil the cabbage in salted water for about 10 minutes until tender.
Cut the cabbage into manageable pieces for even cooking.
Drain the cabbage and let it cool slightly, then chop it finely.
Letting the cabbage cool makes it easier to handle.
In a mixing bowl, whisk together the eggs, 3 tablespoons of butter, heavy cream, salt, and pepper.
Ensure the butter is melted for a smoother mixture.
Combine the chopped cabbage with the creamy mixture and transfer it to the prepared casserole dish.
Mix thoroughly to coat the cabbage evenly.
Mix the remaining butter with breadcrumbs and sprinkle over the cabbage mixture. Top with shredded cheddar cheese.
Distribute the topping evenly for a consistent crust.
Bake in the preheated oven for 30 minutes until golden and bubbly.
Check halfway through to ensure even browning.
Let the dish cool for a few minutes before serving.
Cooling slightly helps the flavors settle and makes serving easier.
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