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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 ❤
I made no changes. It was amazing! I suspect some complaints may originate from chopping the cabbage too coarsely.
That could be the case but we’re glad to hear that you enjoyed it!
Made this for dinner tonight.
It was delicious! Thank you for the recipe.
You’re welcome, Julia. So glad that you loved it!
Very good cabbage casserole to use up leftover head cabbage. I used a cake pad as pie plate seemed to small. It was done cooking in 1/2 hour at 375. We like it as leftovers also. Thanks for all your trusted recipes.
You’re welcome, Ana. We’re glad that you liked it!
Scrumptious! Beautiful brown bottom, slices perfectly and tender. Only a few minor changes for my taste….used savoy cabbage that is more tender and added creole seasoning for kick.
Thank you!! Can’t wait to make it again.
No worries, thanks for sharing! Glad that you enjoyed our Cabbage Casserole Recipe!
This was my second time making this recipe with a similar outcome as the first time. The batter mixture doesn’t seep down into the cabbage like I think it’s probably intended to, so I didn’t end up with a very “quiche-like” pie and the cabbage seemed a bit dry.
HI Roer, I wonder if that could be due to slicing the veggies too thick?
I love your pie dish! What brand is it? I plan on making this soon!
Hi Laura, you can find it in my amazon shop by clicking on “shop” at the top of the page. It’s a 9” deep pie dish. 🙂
Brilliant recipe! I love how the corn starch, baking powder, starch ( I used rice flour) make the pie consistency! I also added potatoes and bacon.
I’m so glad you loved the recipe, Arlene. Thank you for sharing.
Our family loves this recipe! Do you think making in muffin tins would work for appetizer portions?
Hi Sandy, great to hear that! I haven’t experimented with that to advise. If you try that, we’d love to know how it goes!
Natasha this was amazing! I only added one thing but I feel like it really adds a special touch: small cubes of kielbasa sausage. We also served it with a vinaigrette of red wine vinegar, dijon, small amount of evoo drizzled over the top. Will be putting this into regular rotation!
Hi Sara! That’s wonderful. Thank you for sharing that with us. That sounds amazing!
Hi Natasha! I just pulled this out of the oven a little bit ago and this is absolutely divine! I didn’t have sour cream so I did 1/4 cup milk and squeezed a little less than half a lemon to it and that was my substitute. I added half a tablespoon salt, added a quarter of a onion for flavor, and did 1 tablespoon dill ( I was afraid the dill would be overpowering) and used Mexican cheddar jack shreds instead of the mozzarella. Cook time I pulled out 8-10 min earlier because it browned and was pretty firm to the touch. I didn’t want to over bake. I let it cool for about 10 min before slicing and omg….it was heaven. I am fasting for lent and will be a vegetarian for the next 40 days. I will def be making this at least once a week. So comforting and delicious. Your recipes never disappoint. Thank You!
Hi Renee! Thank you so much for sharing. I’m glad you loved the recipe.
I just wanted to come on here and tell you how addicted I am to this recipe. I’ve made it another time after I posted my previous comment and now I am making two, one for my household and another for my sister, she was ranting and raving about it. For those who are hesitant- don’t think twice this is a easy comforting delicious recipe. Natasha I can eat it all in one sitting it’s so good! Thank you again!
Hi Renee! That’s amazing. I’m so glad you love this. I appreciate the feedback and review. Thank you for coming back to share that with us. 🙂
That is so kind of you to come back and leave another review. Thank you. I appreciate your feedback. 🙂
Love this dish – have made it 3 times now. Only change i make is no dill because I don’t like it.
Great accompaniment to any protein or as a main for vegetarians like myself.
I’m so glad you enjoyed it, Allie! Thank you so much for sharing that with me.
I did not have fresh dill but used 6 tsp dry dill instead. Still way too much and over powering. What is the correct substitution for fresh to dry dill?
Hi Sue, a general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.
thank you for your recipe I love cabbage I going to try this
I made this dish for breakfast. My husband and I absolutely loved it!
I’m so happy you enjoyed that. Thank you for sharing that with us, Alexandra!
I love this recipe! My husband enjoys it so much! I stick to the recipe exactly other than adding a couple of extra eggs!
Hi Holly! So glad to hear that! Thank you for sharing.
I love this recipe!! I made some cabbage rolls and had some extra cabbage leftover so was looking for a recipe to use it in. I wondered how it would be in this since the cabbage was already somewhat cooked for the cabbage rolls, but it turned out soooo good! I didn’t need as much cabbage as recipe called for but just chopped enough to mostly cover my pie plate, then poured the batter over top. No changes to the batter, but I did add some sautéed onion and ham which added some extra flavor. Then seasoned with a little dried dill, garlic, salt, pepper, and paprika. I didn’t have mozzarella, so I used a shredded cheddar cheese blend and Monterey Jack that I had. I also added a tiny bit of Parmesan to the batter. I will definitely be saving this for an easy make ahead breakfast for the week. Once it comes to room temperature I store in my fridge for 3-4 days (if it lasts that long!)
Hi Haley! Thank you for the feedback. So glad you enjoyed the recipe.
I enjoyed this recipe. It was a fresh twist on cabbage, and I really enjoyed the dill. I think I had too much cabbage, though. It was mounded high and the mayo/sour cream mixture didn’t mix through all the cabbage and get as creamy as I thought it would. I’d make it again and use less cabbage.
Thank you for the feedback, Roger. 🙂
This was very good. I made 1/2 recipe and it was just right for my pie plate. Used chives (from my garden) and dry dill weed. Added Parmesan and cheddar along with mozzarella. I did massage salt into my thinly sliced cabbage, which I think helps soften & flavor it (think sour kraut). Good way to use up my 1/2 head cabbage. Thanks, I have enjoyed your site and your recipes are great with wonderful cooking tips and instructions.
That’s great, Annette! I’m so glad you enjoyed this recipe. Thank you for sharing.
Made this recipe last night, and followed your recipe exactly. But I used grated cheddar cheese and chopped leek. Absolutely delicious. I will be making this recipe often, Thank you so much for the recipe Natasha.
Sounds delicious! Thanks for sharing, Marjorie. 🙂
03 August 2022
Made it last night.it was so delicious!
I di not measure any ingredients. I added the following;
Half a large white Cabbage, much more than a pound.
I put in a whole onion,
4 green hot peppers some deseeded,
mixed herbs,
I used all the sour cream,
I added the dill to the mixture
and I put quite a lot of Cheddar Cheese into the mixture,
and as you suggested the Mozzarella on top.
Thank you for your guidance and the basic recipe, which I added to.
I am looking forward to trying many more.
Thank you again Natasha, I would never have thought of making a cabbage pie. What a pleasant surprise, I will definitely be making it again.
Thank you so much for sharing that with me, Patti!