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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.
My Mom found this recipe idea on Youtube and made it for a family dinner. Everyone was smitten and we adopted it quickly!
P.S. We have included Amazon affiliate links below for tools needed to make this recipe.
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!
Print-Friendly Cabbage Casserole Recipe
Cabbage Casserole Recipe
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
- Preheat oven to 375˚F and butter a 9" round pie dish.
- In a medium mixing bowl, add 4 eggs, 1/4 cup sour cream and 1/4 cup mayo and whisk until blended.
- 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.
- 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.
- 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 Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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 ❤
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.
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!
What substitutes did you make for WW? I’m on it too. Thank you
Delicious! Made this as a side with chicken. Brought leftovers for work.
I’m glad you enjoy the recipe Jeanne! Thanks for sharing your great review!
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!
I’m glad the recipe brings back fond memories Larry! Please let me know what you think when you decide to make it!
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!!!!
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 🙂
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!!!
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 🙂
This looks delicious! Can it be prepared the night before and baked for lunch the next day?
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.
Do you have experience using almond flour? Trying for gluten & low carb so I want to use almond flour.
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 🙂
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.
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! 😉
Was delicious!
Yes!! I’m glad you like it Jo-Anne! Thanks for sharing!
Thank you, this looks great and will be a great Sunday Breakfast.
My pleasure Elizabeth! Please let me know what you think!
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.👍🍴
You’re welcome Nataliya! I’m glad to hear that everyone loves the recipe. Thanks for sharing your wonderful review!
Will be making this again and again. So yummy. Enough left for breakfast tomorrow. Company took a copy of the recipe home.
~blessings
I’m so glad to hear that Louise! Thanks for sharing your excellent review!
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!
You’re welcome Debi! I’m glad you love the recipe. Thanks for sharing your wonderful review!
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 🙂
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 🙂
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!
Awesome! I’m glad you love the recipe. Thanks for sharing your wonderful review with other readers Sylvia!
Is the bagged cabbage a coleslaw mix? I bought a bag and it is chopped pretty fine. Will that work as well as a head of cabbage?
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
You’re welcome Amanda! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers!
My husband has to have meat. Suggestions?
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. 🙂
I made it last night and it came out so delicious! Thank you!
You’re welcome Anya! I’m glad you enjoy them, thanks for sharing!
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?
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 🙂
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 =)
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?
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.
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.
You’re welcome Lisa! I’m glad you love it. Thanks for sharing your great review!
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?
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”