Cabbage Casserole Recipe

Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com

This savory Cabbage Casserole is a cozy winter treat. The consistency is similar to a quiche with a creamy cabbage center, fresh herbs and an irresistible crust. The golden cheesy crust takes this over the top with a slight cheese pull when it’s hot and fresh out of the oven.

We serve this with a hefty dollop of sour cream. My husband eats slices like he does pizza which makes me all giddy because it’s just a glorious slice of vegetables – YES!!

This cabbage casserole pie is everything I love about Ukrainian and Russian recipes – using simple, basic, inexpensive ingredients to make something completely delicious. 

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My Mom found this recipe idea on Youtube and made it for a family dinner. Everyone was smitten and we adopted it quickly!

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Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com

Cabbage Casserole Ingredients:

4 large eggs
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp corn starch
1 lb or 6 cups (1/2 of a medium head) regular green cabbage, finely sliced
1/2 tsp salt (we use sea salt)
2 Tbsp dill (fresh or frozen), chopped
2 Tbsp green onion, finely chopped, plus more to garnish
4 oz mozzarella cheese (1 1/2 cups shredded)

For Metric Measurements, Click the “Metric” link in the print-friendly recipe below

Cabbage Pie Photo Instructions:

1. Preheat oven to 375˚F and butter a 9″ pie dish.

2. In a medium mixing bowl, add: 4 eggs, 1/4 cup sour cream and 1/4 cup mayonnaise and whisk to combine.

3. In a 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.

4. 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.

5. Spread cabbage mixture over the bottom of your 9″ pie dish and pour the batter evenly over the top. Sprinkle the top with shredded mozzarella and bake on the center rack at 375˚F for about 35 minutes or until top is golden brown.

I love how it poofs up out of the oven and the filling is just as tempting as the crust. MMMM mm!

Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com

Print-Friendly Cabbage Casserole Recipe

Cabbage Casserole Recipe

4.92 from 24 votes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com

This savory cabbage pie is loaded with cabbage and herbs and the batter makes it almost quiche-like. The golden cheesy crust takes this over the top with a slight cheese pull when it's hot and fresh of the oven.

Author: Natasha of NatashasKitchen.com
Skill Level: Side Dish
Cost to Make: Russian-Ukrainian
Calories: 220 kcal
Servings: 6 people

Ingredients

  • 4 large eggs
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp corn starch
  • 1 lb green cabbage (1/2 medium head or 6 cups finely sliced)
  • 1/2 tsp salt
  • 2 Tbsp dill fresh or frozen, chopped
  • 2 Tbsp green onion finely chopped, plus more to garnish
  • 4 oz mozzarella cheese (1 1/2 cups shredded)

Instructions

  1. Preheat oven to 375˚F and butter a 9" round pie dish.

  2. In a medium mixing bowl, add 4 eggs, 1/4 cup sour cream and 1/4 cup mayo and whisk until blended.

  3. In a small mixing bowl, stir together 1/4 cup flour, 1/2 tsp baking powder and 1/2 tsp corn starch. Whisk flour mixture into batter until smooth. 

  4. Place thinly sliced cabbage into second medium mixing bowl and sprinkle with 1/2 tsp salt. Scrunch cabbage for 30 seconds to soften then stir in 2 Tbsp green onion and 2 Tbsp dill. 

  5. Spread cabbage mixture over bottom of greased 9" pie dish and pour batter evenly over the top. Sprinkle top with shredded mozzarella and bake on the center rack at 375˚F for about 35 min or until top is golden.

Nutrition Facts
Cabbage Casserole Recipe
Amount Per Serving
Calories 220 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 132mg 44%
Sodium 435mg 18%
Potassium 238mg 7%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 9g 18%
Vitamin A 9%
Vitamin C 34%
Calcium 17.1%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

We hope you all love that nutrition label ⬆. We’re so excited for it because there has been a flood of requests for nutrition info. We’ll be working on adding these to our 700+ other recipes (one at a time) which will take a while, but if it makes your life easier, I am on it!! 🙂 Please note, the serving size is towards the top of the print-friendly recipe and the nutrition label shows values “Per Serving”

I hope you all love this cabbage casserole pie. It’s tasty, super easy and quick to make; my kind of recipe! If you try this, I’d love to hear from you in a comment below. Have a delicious week my friends!

Love, Natasha ❤

Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Andrea Driscoll
    June 11, 2018

    I don’t care for eggy flavor. Please let me know if the egg taste is covered up with this recipe. Reply

    • Natasha
      June 12, 2018

      Hi Andrea, I haven’t noticed any overly eggy flavor. It does have an egg based batter but I wouldn’t say it’s overly eggy. Reply

  • Granee
    April 9, 2018

    Delicious! Wouldn’t change a thing. Reply

    • Natasha's Kitchen
      April 9, 2018

      Great, I’m glad it is perfect for you! Thanks for sharing! Reply

  • Pauline
    March 17, 2018

    Hi there….could I just use self raising flour instead of the combination of flour, baking powder and corn starch? Thanks. Reply

    • Natasha
      natashaskitchen
      March 17, 2018

      Hi Pauline, I haven’t tried that substitution so it is difficult to guess but it sounds like it could work. I don’t believe self rising flour has corn starch in it though – so you would be missing that component. If you experiment, let me know how it goes 🙂 Reply

  • Pam
    March 16, 2018

    Made this for supper. My husband is on his 3rd slice. The only thing I did different was I added garlic and browned turkey sausage. Very filling and flavorful and 7 SP if on weight watchers. Definitely making again Reply

    • Natasha's Kitchen
      March 17, 2018

      That’s great Pam! I’m happy to hear how much you both love the recipe. Thanks for sharing your great review! Reply

  • Cynthia
    March 12, 2018

    I made this last night as a side dish with turkey meatloaf. Rave reviews! I have cooked/baked many of your recipes… always delicious! Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m glad to hear that Cynthia! Thanks for sharing your excellent review! Reply

  • Trina Flynn
    March 7, 2018

    I need to make your Cabbage Casserole recipe!! It looks delicious 🙂 Reply

    • Natasha's Kitchen
      March 7, 2018

      It’s gotten rave reviews already! I hope you try it and tell me what you think Trina! Reply

  • Larissa
    March 5, 2018

    I made this dish for my breakfast all last week. It was so good and filling. I ended up telling a couple members of my family about it so they could make it too. Reply

    • Natasha's Kitchen
      March 5, 2018

      I’m glad you enjoy the recipe Larissa! Thanks for sharing your review and recipe! 🙂 Reply

  • Tani
    March 2, 2018

    I made this today for breakfast after craving it everyday since you posted this, didn’t have green onion so I sautéed regular onion, and didn’t have the cornstarch, also I probably used a little more salt, it turned out delicious.. satisfied my cravings.. such an easy but yummy dish. Thanks again. Reply

    • Natasha's Kitchen
      March 2, 2018

      My pleasure Tani! I’m glad you love the recipe. Thanks for sharing your fantastic review with other readers! Reply

  • Lk
    March 2, 2018

    Thanks for sharing recipe. Delicious! Planning to make it again. Reply

    • Natasha's Kitchen
      March 2, 2018

      My pleasure! I’m glad you enjoy the recipe, thanks for sharing! Reply

  • Vicki
    February 28, 2018

    Absolutely delicious, made this last night with 4 cups of cabbage (because thats all I had) and we loved it. We also enjoyed the leftovers for lunch today, it was just as good cold as hot! Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Vicki, I’m so happy you loved it 🙂 Thank you for sharing your amazing review! 🙂 Reply

  • February 28, 2018

    Hi!

    Can you state what cabbage you were using? Regular, Savoy, Napa, other? Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi there, this is a regular green cabbage. I updated the recipe to specify 🙂 Reply

      • natalie
        March 15, 2018

        Hi Natasha, Can you make it ahead of time and bake it couple hours later?? Reply

        • Natasha
          natashaskitchen
          March 15, 2018

          Hi Natalie, the salt will soften the cabbage and cause it to release more liquid as it stands – for that reason, I don’t think it is a good option to make it ahead before baking. It does reheat well though. Reply

  • Heather from Sacramento, California
    February 27, 2018

    Hi Natasha, I enjoy your blog- especially your Ukranian and Russian recipes. I would like to know what this recipe is called in Ukranian.
    I made it for dinner tonight and my family and I really enjoyed the dill. My only change was to substitute Gruyere cheese for the mozzarella because that is what was in my kitchen. But even with the stronger flavored cheese, this was really good. My husband commented that you know it’s good when he DIDN’T feel the need to douse it with hot sauce, like he does just about everything else!
    Thanks for sharing it. Reply

    • Natasha's Kitchen
      February 28, 2018

      You’re welcome Heather! I’m happy to hear how much you and your family enjoy the recipes. Thanks for following and sharing your fantastic review! Reply

  • Vita
    February 27, 2018

    Thanks for the recipe! Was delicious. I served it for breakfast for geusts paired with breakfast sausage and kolbasa to complete the meal. Love that you have recipe of all kinds even more healthier and keto friendly. Would you sometime consider posting an easy egg rolls recipe? Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi Vita, I have a couple of egg roll recipes posted but it’s been while since I made eggrolls 🙂 Thanks for the suggestion! Reply

  • Patricia
    February 27, 2018

    What exactly is a serving size or how many servings are there?
    Just made this and love it! Reply

    • Natasha's Kitchen
      February 27, 2018

      I’m happy to hear how much you enjoy the recipe Patricia! The recipe serves 6 as a side. Reply

  • I.F.
    February 27, 2018

    What brand is your whisk? 🙂 Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi There, here is the one I’m using is by Zwilling (amazon affiliate link). Reply

  • Kathy
    February 26, 2018

    I have made this twice. Sorry but I threw the first batch in the trash and think maybe I used TOO much cabbage. Tonight I made again and used less cabbage (4 cups) and let it soften longer. I also added garlic, crushed red pepper flakes and old bay seasoning. It is a beautiful presentation and much more flavor then first try. However unless I put a ton of sour cream on I don’t feel this dish. Sorry it is probably just me. Love your recipes but this one is just not a winner. Maybe I did something wrong.. Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Kathy, when we make it per the recipe, we love the simplicity of the flavors and feel they work well together. It could be the modifications? It will definitely seem more bland if there is too much cabbage. Also, you don’t want it to stand and soften for too long or it will release more liquid. I hope that’s helpful. Reply

  • Louanne
    February 26, 2018

    As soon as I saw this recipe, I immediately added cabbage to my grocery list. I made it last night, and because I’m on weight watchers, I made some changes to fit into my points. It is so delicious, Natasha! I still have half of a cabbage, so I’m making it again to bring to my office for our breakfast meeting. I tagged you on Instagram with a photo. Reply

    • Natasha's Kitchen
      February 26, 2018

      Awesome! I’m glad to hear how much you enjoy the recipe and I look forward to seeing your photo! Thanks for sharing your wonderful review! Reply

  • Jeanne
    February 26, 2018

    Delicious! Made this as a side with chicken. Brought leftovers for work. Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m glad you enjoy the recipe Jeanne! Thanks for sharing your great review! Reply

  • LarryC
    February 24, 2018

    Hi Natasha. Years ago, an old girlfriend (a Ukie) told me about her father’s cabbage pie. He didn’t shred the cabbage but laid out in layers using cabbage leaves, whole, and he used heavy cream as a filling. I was skeptical but after one bite, her father gave me a half-pie, such was the smile on my face.

    It is odd as I was thinking to search for cabbage pie recipies this weekend! Reply

    • Natasha's Kitchen
      February 24, 2018

      I’m glad the recipe brings back fond memories Larry! Please let me know what you think when you decide to make it! Reply

  • Cristina Sanchez
    February 24, 2018

    Hi Natasha, this dish looks delicious, I want to make it, but I am not sure what kind of cabbage you use, I know 2, the green cabbage and the savvoy cabbage that is more crispy.
    Can you tell me wich one I have to use? Thank you!!!! Reply

    • Natasha
      natashaskitchen
      February 24, 2018

      Hi Cristina, it is just the plain green cabbage 🙂 I haven’t tried with savvoy cabbage so I can’t say for sure how that substitution would work. If you test it out, let me know how it goes 🙂 Reply

      • Cristina Sanchez
        February 28, 2018

        Hi Natasha, I made this cabbage casserole last night, I used the plain green cabbage, this dish was delicious, I say it was because is gone, my family loved it!! Thank you again for your wonderful recipes. My family already know you, even my 12 years old grandaughter has made some of your recipes, and she joined your youtube channel!!! Blessing for you and your beautiful family!!! Reply

        • Natasha's Kitchen
          February 28, 2018

          My pleasure Cristina! I’m happy to hear how much you and your family enjoy the recipes. Thanks for following and sharing your excellent review! God Bless 🙂 Reply

  • Lina
    February 24, 2018

    This looks delicious! Can it be prepared the night before and baked for lunch the next day? Reply

    • Natasha
      natashaskitchen
      February 24, 2018

      Hi Lina, I haven’t tried that so I’m not 100% sure how that would affect the overall texture or if the cabbage would get too juicy sitting overnight before baking. I think it could work but I can’t say for sure without testing first. Reply

  • Cheryl
    February 23, 2018

    Do you have experience using almond flour? Trying for gluten & low carb so I want to use almond flour. Reply

    • Natasha
      natashaskitchen
      February 23, 2018

      Hi Cheryl, I honestly haven’t tried this with almond flour so it is difficult to advise on that but you might have better results replacing the all-purpose flour with a gluten free baking flour. If you test it out with the almond flour, let me know how it goes 🙂 Reply

  • Bara Dale
    February 23, 2018

    Followed the recipe and it looked attractive and appetizing . However, something was missing. It tasted bland. I will try it again using sautéed onions, more salt and pepper, butter pads and perhaps more sour cream. Reply

    • Natasha
      natashaskitchen
      February 23, 2018

      Hi Bara, I am always happy to help troubleshoot! With this one, it is important to use the correct proportions of ingredients. For example, too much cabbage will make it more bland if other ingredients are not increased proportionally. Also, if the cheese is used over the top, it normally isn’t necessary to add butter pads since some of the oils from the cheese go into the casserole and the cheese also seals in the moisture in the casserole while it is baking. I hope that helps! 😉 Reply

  • Jo-Anne
    February 22, 2018

    Was delicious! Reply

    • Natasha's Kitchen
      February 22, 2018

      Yes!! I’m glad you like it Jo-Anne! Thanks for sharing! Reply

  • Elizabeth A Rhyneer
    February 22, 2018

    Thank you, this looks great and will be a great Sunday Breakfast. Reply

    • Natasha's Kitchen
      February 22, 2018

      My pleasure Elizabeth! Please let me know what you think! Reply

  • Nataliya
    February 22, 2018

    Made the cabbage casserole last night and it was delicious, it was easy to make and everybody loved it. Thank you Natasha I enjoy your recipes.👍🍴 Reply

    • Natasha's Kitchen
      February 22, 2018

      You’re welcome Nataliya! I’m glad to hear that everyone loves the recipe. Thanks for sharing your wonderful review! Reply

  • Louise Wolfer
    February 21, 2018

    Will be making this again and again. So yummy. Enough left for breakfast tomorrow. Company took a copy of the recipe home.
    ~blessings Reply

    • Natasha's Kitchen
      February 22, 2018

      I’m so glad to hear that Louise! Thanks for sharing your excellent review! Reply

  • Debi LaPorte
    February 21, 2018

    Just found this today and made it tonight. It is wonderful. I love cabbage in any form but had never heard of cabbage pie. Thank you for this fabulous, yummy, easy treat! Reply

    • Natasha's Kitchen
      February 22, 2018

      You’re welcome Debi! I’m glad you love the recipe. Thanks for sharing your wonderful review! Reply

  • Lana
    February 21, 2018

    I made this with milk instead of sour cream cause had no sour cream. Will it be ok? I used almost a whole head of cabbage and it turned out a lot lol. Wanted to use it all up. Still cooking in the oven now. Hope it will taste good 🙂 Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Lana, I haven’t tried it with milk so I’m not sure. It might not hold together and well. I hope you doubled everything using a whole head of cabbage since it will need the extra batter to hold together. I hope it works out well for you 🙂 Reply

  • Sylvia
    February 21, 2018

    Made this this evening and it was excellent! Used one of those small shredded cabbage packages they sell in the grocers with both purple and regular green cabbage and shredded carrots. Colour was excellent. I cut back on the cheese topping and it was nonetheless great! Reply

    • Natasha's Kitchen
      February 21, 2018

      Awesome! I’m glad you love the recipe. Thanks for sharing your wonderful review with other readers Sylvia! Reply

  • Amanda Roberts
    February 21, 2018

    I just made this recipe & it was quite yummy! …very different & full of flavor. I didn’t have any fresh dill so I used dry dill & it tasted great.
    I will make this again but I’m going to brown some spicy sausage with sautéed onion & sprinkle it over the cabbage before adding the liquid mixture.. I just needed some meat!
    But it was a neat & yummy recipe! Very easy to make! Thanks Reply

    • Natasha's Kitchen
      February 21, 2018

      You’re welcome Amanda! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Paula Beaird
    February 21, 2018

    My husband has to have meat. Suggestions? Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Paula, I haven’t experimented that way but it would probably work best to use a ground meat and brown it on the skillet then mix it in after the batter or you can put it on the bottom of the dish like a crust before adding the cabbage mixture maybe? Let me know if you experiment. 🙂 Reply

  • Anya
    February 21, 2018

    I made it last night and it came out so delicious! Thank you! Reply

    • Natasha's Kitchen
      February 21, 2018

      You’re welcome Anya! I’m glad you enjoy them, thanks for sharing! Reply

  • Polina
    February 20, 2018

    My husband loathes both sour cream and mayo with all his heart. Since they taste similar, I can likely replace the sour cream with Greek plain yogurt. Can I do the same replacement with the mayo? I’m sure it will taste different, but would that cause problems with how the recipe cooks/sticks together? Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Polina, I honestly haven’t tested that substitution so it is difficult to guess how that would affect the recipe. The batter should help it to keep together still since there are eggs in the batter. If you test it out, let me know how you like it. I think it’s worth experimenting 🙂 Reply

    • Laura ~ Raise Your Garden
      February 21, 2018

      If you try this Polina, will you say how it went for you? I can’t stand mayo either!!! My Russian grandmother would have loved this =) Reply

  • Lisa Lively
    February 20, 2018

    This looks so good! I don’t like mayonnaise though. Do you know if I can just leave it or maybe replace it with double the sour cream? Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Lisa, I haven’t tested that substitution so I can’t say for sure but it might need a little more seasoning since mayo would add more flavor than sour cream. I think it’s worth experimenting if you are trying to avoid mayo. Reply

      • Lisa Lively
        February 21, 2018

        I just made this recipe and it was delicious! I left out the mayonnaise and doubled the sour cream. I also left out the dill and doubled the green onions. And I added a bag of “real bacon pieces” to give it extra flavor. This is a keeper! Thanks for sharing. Reply

        • Natasha's Kitchen
          February 21, 2018

          You’re welcome Lisa! I’m glad you love it. Thanks for sharing your great review! Reply

  • Olya
    February 20, 2018

    So the whole casserole has 220 calories? 1 egg has 70 calories so just in eggs were hitting 280 calories. Is it missing the seriving size? Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Olya, the serving size is towards the top of the print-friendly recipe card. There are 6 servings in this recipe and the nutrition label will always show the counts “per serving” Reply

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