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

Scale

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)

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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.