Like carrots and potatoes, cabbage is one of the unsung heroes of the kitchen. They’re available all year round, they’re inexpensive, and they are nutritious too! This creamy, cheesy Cabbage Casserole is a great way to make use of this super versatile vegetable.
It’s a popular recipe, rich in flavor, and you’ll find it in most Southern cookbooks in America. With a few pantry staples and a head of cabbage, you can make a satisfying, cheap side dish that will make even the pickiest of eaters happy.
Simply shred the cabbage, add the creamy filling, and bake until golden! An easy family favorite that combines all the delicious flavors of stuffed cabbage rolls with a lot less time and effort!
Unlike cabbage rolls, this easy recipe brings the flavor without the hassle. You simply shred the cabbage and mix it with salt. Whisk together the filling ingredients until smooth, and mix with the shredded cabbage. Top with cheese and bake. As easy as 1, 2, 3.
You can stretch this dish even further by adding cooked rice, sauteed ground beef (or chicken, or turkey), or other veggies. Vegetables that release a lot of moisture (like spinach or mushrooms) must be cooked beforehand and squeezed to remove the moisture before adding it to the filling.
To make the topping more crispy, you can add crushed cracker crumbs or Panko bread crumbs with the cheese.
Although you can use purple cabbage, it’s not recommended as the color tends to look a bit unappealing after it's cooked.
This is a vegetarian and keto-friendly version, but you can also add meat like ham, bacon, or ground pork (cooked).
Other delicious additions: sauteed Brussels sprouts, caramelized onions, shredded carrots, or sundried tomatoes.
Instead of mozzarella, you can use feta cheese, cheddar, gouda, or even ricotta! Cheeses like cheddar will be more flavorful.
This Cabbage Casserole will keep well in the fridge for up to 4 days. Reheat in the oven or microwave.
Preheat oven 180C (350F). Shred cabbage using mandoline or a sharp knife.
Add salt and massage cabbage with salt until it gets softer.
In a separate bowl whisk eggs with mayonnaise, sour cream, flour, cornstarch, baking powder and scallions.
Use a wooden spoon to spread cabbage in a ceramic baking dish.
Pour the batter over the shredded cabbage.
Mix with a wooden spoon to make sure that batter covers cabbage evenly. Then sprinkle with mozzarella.
Bake for 50 minutes. Allow to cool down slightly before slicing and serving.
If you don’t have sour cream or mayonnaise, you can use plain yogurt (unsweetened).