If you’re on the hunt for a comforting and delightful meal that feels like a warm hug, then you absolutely need to try this Cabbage Casserole with Egg, Dill, and Mozzarella Recipe. It combines the gentle sweetness of tender cabbage with the fresh pop of dill, the creaminess of eggs and sour cream, and the melty goodness of mozzarella cheese, all baked until perfectly golden. This dish is not only flavorful but also surprisingly simple, making it an ideal choice for weeknight dinners or cozy weekend feasts with family and friends.
Ingredients You’ll Need
All the ingredients in this casserole are humble pantry staples that come together in such a way to create an irresistibly tasty and beautifully textured dish. Each item plays a specific role, from the fluffiness of eggs to the aromatic brightness of dill, and the stringy stretch of mozzarella that ties it all together.
- 4 large eggs: These add structure and richness, helping the casserole set beautifully during baking.
- 1/4 cup sour cream: Brings a subtle tanginess and creamy moisture to the batter.
- 1/4 cup mayonnaise: Enhances creaminess and adds a slight depth of flavor.
- 1/4 cup all-purpose flour: The binding agent that gives the casserole a tender yet firm texture.
- 1/2 teaspoon baking powder: Adds gentle lift to keep the casserole light and airy.
- 1/2 teaspoon cornstarch: Helps absorb moisture and improves the overall consistency.
- 1 pound green cabbage (1/2 medium head or 6 cups finely sliced): The star of the dish, it’s tender, mild, and slightly sweet when cooked.
- 1/2 teaspoon salt: Essential for enhancing and balancing all the flavors.
- 2 tablespoons dill, fresh or frozen, chopped: Provides a bright, herbal note that lifts the casserole to another level.
- 2 tablespoons green onion, finely chopped, plus more to garnish: Adds a subtle onion flavor and a fresh crunch.
- 4 ounces mozzarella cheese (1 1/2 cups shredded): Gives the dish a gooey, melty, golden topping that’s pure comfort food magic.
How to Make Cabbage Casserole with Egg, Dill, and Mozzarella Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the casserole evenly. Grease a 9-inch round pie dish so the casserole won’t stick and will come out beautifully once it’s baked. Taking care of these steps early makes the rest of the process feel smooth and stress-free.
Step 2: Make the Batter
In a mixing bowl, whisk together the eggs, sour cream, and mayonnaise until smooth and well combined. This mixture is the creamy base that holds everything together, lending tenderness and rich flavor to your casserole. Taking your time here ensures a silky, uniform batter.
Step 3: Add Dry Ingredients
In a separate bowl, combine the flour, baking powder, and cornstarch. Stir these dry ingredients into the egg mixture until you’re left with a smooth and slightly thick batter. These ingredients create the perfect structure to keep the casserole light yet set firmly.
Step 4: Prepare the Cabbage
Place the finely sliced cabbage in a larger bowl and sprinkle it with salt. Using your hands, scrunch the cabbage gently to soften it and release some of its moisture. This step prevents a watery casserole and helps the cabbage cook more evenly. Then stir in the chopped green onions and dill, infusing freshness and a slight crunch into the mix.
Step 5: Assemble and Bake
Spread the cabbage mixture evenly across the greased pie dish. Pour the batter over the cabbage, spreading it gently to cover all the greens. Finally, sprinkle the shredded mozzarella cheese evenly on top, forming a golden, bubbly crust as it bakes. Slide your casserole into the oven and bake for about 35 minutes, until the top is beautifully golden brown and the casserole is set through to the middle.
How to Serve Cabbage Casserole with Egg, Dill, and Mozzarella Recipe
Garnishes
After baking, sprinkle the casserole with some extra finely chopped green onions or a pinch of fresh dill to add a pop of color and a fresh herbal note. A light drizzle of good quality olive oil or a dollop of sour cream can also elevate each serving wonderfully.
Side Dishes
This casserole pairs beautifully with light, crisp salads like a cucumber tomato salad or a lemony arugula salad to complement its creaminess. You can also serve it alongside roasted root vegetables or a simple garlic bread for a heartier meal.
Creative Ways to Present
For an impressive twist, cut the casserole into rustic squares and serve it topped with a fresh herb salad or even avocado slices for a modern touch. Another fun idea is to turn leftovers into savory hand pies or wraps, folding the chunks into warmed flatbreads for an entirely new meal.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be kept covered in the refrigerator for up to 3 days, making for an easy reheat dinner or lunch option. To keep it from drying out, cover it with foil or a tight lid.
Freezing
If you want to prepare in advance, this casserole freezes beautifully. Wrap it tightly in plastic wrap and foil, or store in an airtight container for up to 2 months. Thaw it overnight in the fridge before reheating for best texture.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through to preserve the crispy top. Alternatively, microwaving works for convenience, but you might lose some of the golden crust charm.
FAQs
Can I use a different type of cheese instead of mozzarella?
Absolutely! Mild cheeses like Monterey Jack or even a sharp cheddar can work well, depending on your personal preference, adding a different flavor profile while maintaining a melty texture.
Is fresh dill necessary, or can I use dried?
Fresh dill is ideal for its vibrant flavor and aroma, but if you only have dried dill on hand, use about one-third of the fresh quantity since it’s more concentrated.
Can I make this casserole vegetarian?
This recipe is already vegetarian as it doesn’t contain meat, but if you want to make it vegan, you’d need to substitute eggs, dairy, and cheese with vegan alternatives, which may alter the texture.
What can I substitute for mayonnaise?
If you prefer, you can use Greek yogurt or an additional portion of sour cream to keep the creaminess while reducing the fat slightly.
Will this casserole hold together well if I use red cabbage instead?
Red cabbage can be used and will give the casserole a lovely color, but it tends to be a bit firmer and less sweet, so you may want to soften it a bit longer before assembling to ensure tenderness.
Final Thoughts
There’s something truly comforting about a warm slice of Cabbage Casserole with Egg, Dill, and Mozzarella Recipe fresh from the oven. It’s simple, wholesome, and packed with flavor while being easy to prepare. Whether you’re cooking for a weeknight or want a cozy dish to share with loved ones, this casserole will quickly become one of your favorite go-to meals—give it a try and enjoy every delicious bite!
Print
Cabbage Casserole with Egg, Dill, and Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cabbage Casserole is a comforting, savory dish featuring tender green cabbage baked in a creamy batter with fresh herbs and melty mozzarella cheese. With a golden crust and a rich, fluffy interior, it serves as a perfect side or a light main for any meal. Ready in just 40 minutes, this casserole balances the mild sweetness of cabbage with the tang of sour cream and mayonnaise, enhanced by fresh dill and green onions.
Ingredients
Wet Ingredients
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup mayonnaise
Dry Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
Produce
- 1 pound green cabbage (about 1/2 medium head or 6 cups finely sliced)
- 2 tablespoons dill, fresh or frozen, chopped
- 2 tablespoons green onion, finely chopped, plus more to garnish
Dairy
- 4 ounces mozzarella cheese (about 1 1/2 cups shredded)
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C) and grease a 9-inch round pie dish to prevent sticking and ensure even cooking.
- Make batter: In a mixing bowl, whisk together 4 large eggs, 1/4 cup sour cream, and 1/4 cup mayonnaise until the mixture is smooth and creamy.
- Add dry ingredients: In a separate bowl, combine 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon cornstarch. Gradually whisk these dry ingredients into the egg mixture until you achieve a smooth, homogenous batter.
- Prepare cabbage: Place 1 pound of finely sliced green cabbage in a large bowl. Sprinkle with 1/2 teaspoon salt and gently scrunch or squeeze the cabbage to soften it and release some moisture. Stir in 2 tablespoons chopped dill and 2 tablespoons finely chopped green onion to infuse fresh flavors.
- Assemble and bake: Spread the softened cabbage mixture evenly in the prepared pie dish. Pour the prepared batter over the cabbage, spreading it evenly to cover the cabbage. Top with 1 1/2 cups shredded mozzarella cheese. Bake in the preheated oven for 35 minutes until the casserole is golden brown and set in the center.
Notes
- Scrunching the cabbage with salt helps soften its texture and releases excess water, preventing a watery casserole.
- You can substitute dill with fresh parsley or thyme for a different herb flavor.
- Use a non-stick spray or butter to grease the pie dish for easier cleanup.
- Let the casserole rest for a few minutes after baking to set before slicing and serving.
- For added texture, sprinkle some breadcrumbs or grated Parmesan cheese on top before baking.
