Can I make this casserole vegetarian?

Yes, simply remove any meat and ensure you use vegetarian cheese.

How can I make it gluten-free?

Use gluten-free breadcrumbs or omit them altogether for a different texture.

Yes, it freezes well. Just make sure to cool it completely before freezing

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Preheat the oven to 350°F (175°C).
In a large pot, boil the chopped cabbage until tender, about 5–7 minutes, then drain.
In a large mixing bowl, combine the cooked cabbage, shredded cheese, sour cream, and cream of mushroom soup. Season with salt and pepper.
Pour the mixture into a greased casserole dish.
In a small bowl, mix breadcrumbs with melted butter and sprinkle over the casserole.
Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
Serve warm as a side dish or main course.

For a meatier option, feel free to add ground turkey or sausage. You can also substitute Greek yogurt for sour cream for a healthier option.