- Eggs 4 large • 130 kcal
- Sour cream 1/4 cup
- Mayonnaise 1/4 cup
- All-purpose flour 1/4 cup
- Baking powder 1/2 tsp • 156 kcal
- Corn starch 1/2 tsp
- green cabbage 1 lb. or 6 cups (1/2 of a medium head) regular , finely sliced
- Salt 1/2 tsp (we use sea salt) • 1 kcal
- Green onion 2 Tbsp , finely chopped, plus more to garnish
- Mozzarella cheese 4 oz (1 1/2 cups shredded)
This cabbage, herb and cheese fusion is inspired by a Russian and Ukrainian side dish. The batter gives it a quiche-like texture, and the crust crisps up to become golden and cheesy while in the oven.
It’s quick to prepare, and is gorgeous served with sour cream, or even with fries.
Preheat oven to 375˚F/170C/gas mark 5, and butter a large, deep pie dish.
In a medium mixing bowl, add 4 eggs, 1/4 cup sour cream and 1/4 cup mayonnaise and whisk to combine.
In a separate small mixing bowl, stir together 1/4 cup flour, 1/2 tsp baking powder and 1/2 tsp corn starch. Whisk this flour mixture into the batter until smooth and set aside.
Place thinly sliced cabbage into a second medium mixing bowl and sprinkle with 1/2 tsp salt. Scrunch the cabbage for 30 seconds to soften it then stir in 2 Tbsp green onion and 2 Tbsp dill.
Spread cabbage mixture over the bottom of your pie dish and pour the batter evenly over the top.
Sprinkle the top with shredded mozzarella and bake on the center rack for about 30-35 minutes or until top is golden brown.