This post may contain affiliate links. Read my disclosure policy.
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 ❤
This recipe is great, however, I made some changes:
1. I used sweet cream as I did not have sour cream,
2. I cooked my chopped cabbage, onions and celery in butter before adding the other ingredients;
3. I added a garlic/herb spice;
4. I did not put the cabbage in the bottom of the pie pan, I mixed everything together including the cheese (I used cheddar) and baked it.
The pie was fluffy and delicious and I served it with Salsa.
Sounds great! I’m glad the changes that you made worked well in this recipe. Thank you for sharing that with us!
I love cabbage, but this was not very good. It does not have much flavor at all. Very disappointed.
Hi Lori, I’m sorry you did not enjoy this recipe. Did you make any substitutions? Using fresh dill also helps enhance the flavor.
Crisp cooked bacon enfolded in the mixture would enhance the flavour. You also could try a 1/8 tsp of nutmeg within the mixture depending on the final amount for the finished casserole. Just go easy with the nutmeg at first and taste to see if you need more!
I tried this recipe yesterday. Did not turn out how I expected unfortunately.
The cabbage was not cooked through and the ingredients didn’t blend together well.
Natasha’s other recipes I tried went really well so I don’t know what happened with this one.
Hi Juli, I’m sorry you did not enjoy this recipe. Did you make any substitutions?
Hi Natasha! 69 year old retired grandma and am definitely cooking-challenged. However; I’ve made several of your recipes and all have turned out awesome! I made this tonight but I didn’t have fresh dill so I used 1 tbsp of dried dill. How much should I have used? This turned out really good! I had all the ingredients (except the fresh dill) and I highly recommend this as a side dish! Next time I might try 1/2 mozzarella and 1/2 cheddar. We used sour cream with it and I also made some ground chicken breast patties. Thanks for helping out this cooking-challenged old lady 🤩🤩🤩🤩
You’re welcome! You can cut down on the dried dill a bit next time since you’re not using fresh. Thanks for the review!
Tried this recipe last night and absolutely loved it! Forgot to take a picture but it turned out as beautiful as yours. Used cheddar and parmesan. Just wondering about reheating it in the oven the next night?
Sounds perfect, Candice! Reheating this will work too.
I made this last week and I am making it again for company! What a nice meal that is so incredibly easy to make. Your food blog is my automatic go-to!
Easy recipes are my favorite! I’m so happy you loved it also, Holly!
I love cabbage, came across this recipe, seemed quick and easy, bit dubious that the cabbage wouldn’t soften but it did to our liking! Used cheddar cheese, ( all that I had).
Well, verdict, a big hit, love it, thank you!! On my list as a favourite!!!
Hi Ann, good to know that you loved the end result. Thanks a lot for this review!
Hi Natasha, about to,try this summer it looks sooooo yummy. My question is I love cabbage and cook a lot. But I cook it for a long time and it still seems tough. Does the pre salting help because I thought it might take longer to,cook. TX. Val
Hi Val, if it’s finally sliced, it should be nice and tender following this process. I hope you love this recipe!
finely chopped cabbage and scrunching it with salt is key! WE LOVED THIS LAST NIGHT!!
Great to hear that, Nicole!
This was fine, a bit dry and bland to be honest. I followed the recipe to a tee. Not sure what went wrong.
Hi Jennifer, did you possibly add too much cabbage? If you do that, make sure to add the other ingredients proportionally or it will seem bland.
Does this freeze well after it’s been cooked? Has anyone tried to freeze it?
Hi Isabel, I honestly haven’t experimented with freezing this cabbage casserole so I can’t say for sure, but I think it’s worth experimenting. If you test it out, let me know how you liked it!
For anyone wondering about almond flour – I have made it 4 or 5 times that way and it works great. Lightly spoon the almond flour into your measuring cup. If you’re packing it in like it’s brown sugar you will be using too much almond flour.
That’s so great! I bet our readers will find this helpful! Thank you for sharing, Kohl!
Ibwould like to try thiscrecioe substituting almond flour for plain flour. Did you use the same measurement for the almond flour, 1/4c?
Thanks!
I made this and it’s now our favorite way to eat cabbage. I added some crumbled bacon. I forgot the dill so I sprinkled dried dill on top before I baked it and no one knew i forgot to add it with the ingredients. It tasted so good. Even the leftovers were good the next day.
Hello Linda, thank you for your review. I’m happy to know that you enjoyed this recipe for Cabbage Casserole, we appreciate this comment.
I made this and it’s now our favorite way to eat cabbage. I added some crumbled bacon. I forgot the dill so I sprinkled dried dill on top before I baked it and no one knew i forgot to add it with the ingredients. It tasted so good. Even the leftovers were good the next day.
Lovely to hear that, Linda. Thank you for sharing your experience trying out this recipe!
Hi,
Could I make this a day ahead and how would I go about it?
Hi Sam, 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.
As a rule, I do not comment before trying a recipe; however, your Page is first when searching for ideas. Have not been disappointed. I have saved and tried too many of your recipes to count. I recently had dental surgery so limited to soft foods for awhile and and I have adjusted a recipe just a tiny bit for this. Cabbage casserole is definitely on the menu for tomorrow. You are truly dedicated to your followers. Always enjoy how kind and helpful you are as you respond to reviews.
Thank you for your nice words and comments, Patricia. It helps inspire me to do better and create more content. I hope you’ll love the recipes that you will try!
Natasha, Thankyou for his recipe. I made this and chopped the cabbage fine 6 cups.when it was time for pie plate there was too much cabbage for 9in pan so I chose 10 in and it fit great. When cooked it was a bit bland and crispy in some areas. What did I I do wrong.
Hi Mary, did you possibly tightly pack the cabbage? Was it about 1/2 medium head of cabbage? It sounds like maybe too much cabbage.
Would purple cabbage work for this recipe?
Oops– I meant red– lookin’ like a novice 😛
I still call it purple because it’s totally purple. Ha ha! It it was up to me, I would call it purple. I haven’t tested this with purple/red cabbage but I think the color may be a little unpleasant.
This is absolutely delicious!
I’m so glad you enjoyed it!
I made this last night and it was delicious! Next time I would do as someone else suggested and use a stronger cheese, like Swiss. Oh, and maybe a bit of corned beef, with thousand island dressing on top?? Or Monterey Jack with chopped green chilies? Gouda cheese with sliced bratwurst inside? The possibilities are endless! But I followed your recipe and we loved it! Even good cold!
I’m so happy you enjoyed it, Marlene!!
What flour do you suggest to make it gluten free?
Hi Patty, I honestly haven’t tried this with almond/ gluten flour so it is difficult to advise on that but you might have better results replacing the all-purpose flour with gluten-free baking flour. If you test it out with the almond flour, let me know how it goes
This looks wonderful! I cook for a residential facility and we have a lot frozen cabbage in the freezer. What suggestions do you have for using it in this recipe?
Hi Yvonne, I haven’t tried this with frozen cabbage but I think it could work well. I would thaw it in the refrigerator before using.
Never knew you could freeze cabbage. I just keep it in the refrigerator. Thanks for info.
I just made this and it was tasty! I used cheddar cheese because that’s what I had, and I added browned ground beef on top of the cabbage.