Cabbage Casserole Recipe
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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 ❤
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was delicious! Made it per the instructions and we thoroughly enjoyed this dish with a nice crunch from the cabbage. Rather quick-like.
I’m so glad you enjoyed it, Beth! Thank you for the feedback.
It was delicious! Mine was very wet I might have to add more eggs and spices.
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!
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.
This is delicious!! I made no changes.
Thanks for your good feedback, Kim!
This has become our favorite “clean out the frig” recipe. Today it had shredded summer squash, mushrooms, leftover frozen mixed vegetables, shallots, scallions, herbs from the garden: parsley, dill, Marjoram. Plus all the bits and bobs of cheese ends: motz, gruyere, and Swiss. No cabbage today but we love it that way too!
Yum! That sounds amazing! I’m so glad you enjoyed it!
I made this tonight it was so good went by your reciepe but next time i want to try some cooked crumbled bacon and use pepper jack cheese you are one of my favorites love your site
Great idea! I’d love to know how you like it if you try that!
I do appreciate the nutrition info. I am cooking for a diabetic so the info is super helpful. Thanks so much.
I’m glad that’s helpful, Lynda! Thank you so much for sharing that with me.
Just love all your recipes- would love to see more of your heritage recipes, so many beautiful “old” recipes you have!! Thank you!!
Thank you for that wonderful feedback and suggestion.
This is the best cabbage pie recipe! Trust me, I’ve tried many and almost gave up. Lol. I added some green pepper because I had extra. It’s a great way to use up vegetables from the fridge.
Hi Ann, that is awesome feedback! Thank you so much for sharing that with us, I’m glad you found a recipe for cabbage casserole that you finally love!
Absolutely amazing! I love it. Only one question. May I use a Napa cabbage instead?
Thank you!
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi Natasha!
I tried Napa cabbage and it cooked grate! Kids love this pie.
I only used less eggs and more sour cream instead. It worked very tasty. Thank you .
So good to know that. Thank you for sharing that with us!
Hello, can you make this without the flour?
Hi Natasha, my whole family loved the cabbage casserole! It was delicious!! I substituted the sour cream with an equal amount of coconut milk and a dash of lemon juice – didn’t have sour cream in the fridge… Thank you for sharing the recipe! So easy to make…
I’m so glad you enjoyed this recipe! Thank you for that wonderful review! Don’t you love easy recipes?
Thanks so much for sharing this recipe. It takes me back to my childhood when my mum used to make something very similar to get me to eat my veg!!
You are most welcome, Lyn!
Is this served as an entree or side dish?
Hi Ann, The recipe serves 6 as a side. You can use it as a side or an entree.
We just love this recipe. So versatile and nutritious. I often use it for clean-out-the fridge leftovers. We have a large household so it’s easy to double or triple. Tastes good cold out of the fridge for a quick snack, transports well in a lunch tote.
Hello Tamela, thank you for your comments and feedback. Glad you loved this recipe!
I always have leftover cabbage after making bortsch and never know what to do with it. And this dish is a perfect solution! Made it today and loved it!
I’m so happy you enjoyed that Natalia!
This is a great recipe. Yummy on its own, plus its versatile. I have made this with raw cabbage as the recipe states, and with leftover sauteed cabbage and shredded carrots, both with delicious results. I have also added chopped up bacon (cooked in advance), from time to time. Definitely a favourite of mine.
Thank you so much for sharing that with us Bex! I’m happy you enjoyed that!
I was looking forward to trying this recipe and was not disappointed. I did make some changes as follows.
1/2 Cup of mayo-no sour cream
almond flour instead of reg
pkt of ranch dressing/dip mix instead of spices.
i didn’t incorporate the cheese but just used on top. This recipe is a keeper. Wonderful.
Thank you for sharing that with us Cissy. I’m so glad you enjoyed that!
More flavor? Do you want salty or peppery? Loads of Garlic? Isn’t traditional Ukie cooking rather heavy on the salt?
I looked at the recipe; I might leave out the corn starch and use less flour. Use fresh ground pepper (your mileage will vary), more dill, and garlic. I could also suggest using Hungarian buttermilk (or Bavarian buttermilk) instead of yogurt/mayo. Some mayonaisse can be rather bland. Personally I like Heinz mayo; it’s got a lemony tangy kick to it. Superb with french fries, BTW.
My mother was ukranian, and I learned to use spices liberally, esp pepper.
This was okay at the first eating, however the mozzeralla was flavorless and turned into a leathery cap. I replace the cheese with a monterey jack/gruyere mix upon reheating and it was AMAZING. Highly recommend using a more flavorful cheese. Will definitely make this again!
I also like jack and gruyere (which is slightly more expensive). Mozz can become…leathery. There my be some add’l Euro cheese selections at your higher-end stores.
Hello from Ukraine!
Natasha, what cup do you use? A metric one (250 ml)? Or the US one (almost 240 ml)? Or does it not play any role?
Just want to know for the future.
Thank you so much for sharing the recipes of scrumptuous dishes, including Ukrainian ones!
Hi Ivanka, I would go with the 240ml US measurement. On many of our recipes, if you click “metric” in the recipe card, it will show you the ingredient measurements in metric.
This is great, even for non-cabbage lovers! Delicious! Minor correction: I did find that 1 1/2 cup cheese is 6 ounces. Or 4 ounces of cheese is 1 cup. So not sure what amount you really meant, but more cheese is usually better, anyway!!! I used chives instead of green onion, and no dill. YUM!
Thank you for sharing that with us and for giving this recipe excellent feedback!
just finished this for dinner. we really liked it, its easy, and is a good way to use cabbage, which is popular in our family. served with pork pot stickers and would also be good with a ham! thanks for this, its a good one
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can we double the recipe? If yes, are there any new specifications for it to work out?
Hi Marly, You would double everything in the recipe. It may take slightly longer to cook.
Made this the other night. We’re lucky to have an amazing Italian market founded over100 years ago in our town (love Wegmans; avoiding Wegmans). They sell a 4-cheese blend I’d never purchased before. Mozzarella, Parmesan, Asiago & Reggiano. Wow.
And I bet you could substitute asparagus, Brussels sprouts, even potatoes. Or parsnips. Or any veggie you have on hand. A keeper for sure!
So nice to know that, Lauren. I’m glad that you were able to give this recipe a try!
Just finished half tomorrow’s dinner is ready! Wow. So good for “cuisine.” We have a great Italian market here so was able to get really fresh dill they also have a big nursery). As I didn’t want to go to a big store I picked up a four-cheese Italian blend they sell for the topping. I recommend it!! I added more dill (bc duh fresh dill in NY!) and used one green onion which is more than suggested. But I’ve heard you can grow new onions from the toot end so here how’s my windowsill experiment!!
Thank you so much for sharing that with me Lauren! I’m so glad you enjoyed this recipe!
Very nice, easy to prepare recipe that I made today for dinner. A few alterations based on previous reviews… I increased the dill & scallions. For the cheese, I used Comte, which gave a bolder flavor. Also added a teaspoon of grainy mustard to the egg mixture. Loved the puffy top over a very creamy bottom. Served the dish as a side to grilled bratwurst.
Thank you for sharing with us some tips, Tina. That is very useful information for othere who may want to make some changes too. I appreciate your comments and feedback!
Made this tonight and everyone loved it. Cut back on the dill because we used dried instead of fresh. Nice to find new recipes using cabbage.
I’m so glad you enjoyed it!
Hi Natasha,
I made this for lunch, with minor substitutions, as I didn’t have some of the ingredients. It was very tasty
I was wondering if you think it would work with shredded potato instead of cabbage?
Thank you.
Hi Rita, I have not tested that with shredded potato but it sounds like a wonderful idea. You may need to increase bake time with potatoes. If you experiment, let me know how you liked the recipe.
Is it possible to make ahead, say in the morning, and bake at night?
Hi Kate, I haven’t tried that but I would be concerned that the cabbage would get juicy from the salt in the recipe if kept unbaked overnight.
Any chance this could be made the night before and baked the next morning?
Hi Sherry, I haven’t tried that but I would be concerned that the cabbage would get juicy from the salt in the recipe if kept unbaked overnight.
This was delicious and simple, thank you! I didn’t have sour cream on hand so I used plain yogurt and it turned out great. Even the cabbage-hater in our house liked it
That’s amazing! Thank you so much for sharing that with me, Vee!
I read all these 5 star comments but was a bit disappointed when I made the casserole myself. It’s pretty bland, just not enough flavor for me. It needs something.
Hi Lana, I’m sorry you didn’t enjoy it. This has been a well-loved recipe by readers. Did you possibly change, substitute or omit anything? Also, make sure you don’t use too much cabbage or it may turn out bland if you don’t increase everything proportionally.
i’m with you on this Lana. something else needs to be added – no matter what everyone else says – glad i’m not the only one thinking this….
Hi Natasha:) Do the leftovers from this recipe keep/reheat well? I’m eager to try it out, since I absolutely adore cabbage (and it’s budget-friendly too!) but as I’m only cooking for myself, I wanted to ask how you might reheat the leftovers (although to be honest I’d probably eat this cold too lol!)
Hi Emily! It reheats well! I hope you love this recipe!
This recipe was fantastic! The grocery store only had red cabbage so I ended up buying a bag of pre-shredded green cabbage, and got distracted talking on the phone while making this (*facepalm*) so long story short I forgot to add the flour with the eggs and ended up just mixing it altogether with the cabbage in a bowl and then baking it off – and despite all that, it came out amazing!! This recipe is foolproof!
I’m so happy that worked our and you enjoyed that. Thank you for sharing that with us!
I really loved this! So surprised it wasn’t a hit with my hubby, since he’s the Slav in the family. All that man will eat is soup! SO frustrating! Lol…but I love all your recipes! Another one to bookmark. I think this would be a great dish to bring to a party.
Thank you so much for sharing that with me.I’m so glad YOU enjoyed it, Elizabeth!
Do you put cabbage in raw
Hi Candy, yes that is correct.
This is an evergreen favorite of mine! Have made it three times. Love that cabbage is at the center but it’s still so delicious and indulgent. Surely my Ukrainian fiancé loves it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made it as per recipe and we liked it. Next time I’ll add more green onions and about a teaspoon of sugar to the cabbage. Being of east European background we love cabbage and always added a bit of sugar to enhance flavor. Served this with kielbasa and it was a great accompaniment!
I’m so happy you enjoyed that. Thank you for sharing that awesome tip with us!
Does this freeze well?
Hi Jordyn, 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!
I tried freezing some wedges. The flavors were fine but the texture was a little spongey.
This turned out excellent – like a yummier, more creative take on a frittata. Plus, it allowed me to use the leftover cabbage I had in the fridge from the Lazy Cabbage Rolls I made a few days prior! Thank you for sharing these wonderful Russian/Ukrainian recipes with us!
That’s so great, Gina! Thank you for this wonderful feedback.
hello Natasha,made this casserole tonight and it came out perfect! Simple to make and quick to eat.We had it with a little dollop of sour cream on the side.Definitely reccomend,especially a good meal to make when it’s cold outside .
Thank you for sharing that with us, Veronika! I agree it is perfect for colder weather!
Green onions or ciboulette?
Hi Denis. this recipe calls for green onions 🙂
Oooo….how fancy. Can’t you just say chives? Lol.
Chives, while in the onion family, are different than Green Onions. Scallions and Green Onions are the same thing with different names. https://www.myrecipes.com/how-to/cooking-questions/what-are-chives-green-onions-scallions
I think this is a very simple dish. Was wondering if cooked shrimp, crab meat or cooked crawfish would make it even better?
A Louisiana gal!
Hi Renee, that sure sounds delicious! If you experiment, please let me know how it goes 🙂
I love your site. I’m not great at different dishes. Meat, rice & gravy and beans. Not a throw together kinda gal! lol Can’t wait to try the dishes I have found so far. Will let you know! Have a wonderful evening.
You also! Thank you Renee!
Thanks for the recipe! I made it and it was delious.
You’re welcome! I’m so happy you enjoyed it Isabel!
Love this recipe! Made this on Saturday morning for breakfast…reminds me of a healthy version of quiche (without the dough) but it was so good.I didn’t have cornstarch with me but I think it turned out really well! Thanks Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us!
dear natasha,
i just made this casserole, and it’s delightful! i was so nervous because i’d never made a casserole before, and i had to make a few substitutions since i didn’t have all of the ingredients. ie: for sour cream i used 1/4 cup full fat cottage cheese + a tiny bit of cream of tartar, and for fresh dill, i used a sprinkle of dry dill and basil.
i took a picture because i’m so happy with the way it looks and tastes! https://i.imgur.com/yPigUX2.jpg
thank you so much! have a wonderful day <3
Thank you for sharing that image with all of us! I’m so happy you enjoyed that and yes that looks fabulous! 🙂
Hi, Natasha
It’s me again. Just to let you know I just made this dish. Hubby had 3 big chunks of it 😉 So, for sure, this will be added in my must-do list. Thank you so much for sharing it!
Hi Maria! That’s so great! It sounds like you have a new favorite!
A little miscommunication between me and hubby, and we ended up having 3 giant cabbages in the fridge. Looked up some recipes, read reviews and decided yours looks and “tastes” the best. Clear step-by-step pictures, complete with mass conversion (I live in France) sure makes the recipe easier to follow. A little “problem” in the preparation as the weights are mentioned again, but this time no conversion, only to find out it was the whole ingredients lol. All in all, great recipe! And thank you for saving my cabbages! <3
I’m so happy you enjoyed it Maria!
Loved it. Had a mixture of cheddar and mozzarella in the house. Really nice side dish for meat eaters, and main dish for vegetarians.
I’m so glad you enjoyed it!
I don’t care for eggy flavor. Please let me know if the egg taste is covered up with this recipe.
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.
Delicious! Wouldn’t change a thing.
Great, I’m glad it is perfect for you! Thanks for sharing!
Hi there….could I just use self raising flour instead of the combination of flour, baking powder and corn starch? Thanks.
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 🙂
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
That’s great Pam! I’m happy to hear how much you both love the recipe. Thanks for sharing your great review!
I made this last night as a side dish with turkey meatloaf. Rave reviews! I have cooked/baked many of your recipes… always delicious!
I’m glad to hear that Cynthia! Thanks for sharing your excellent review!
I need to make your Cabbage Casserole recipe!! It looks delicious 🙂
It’s gotten rave reviews already! I hope you try it and tell me what you think Trina!
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.
I’m glad you enjoy the recipe Larissa! Thanks for sharing your review and recipe! 🙂
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.
My pleasure Tani! I’m glad you love the recipe. Thanks for sharing your fantastic review with other readers!
Thanks for sharing recipe. Delicious! Planning to make it again.
My pleasure! I’m glad you enjoy the recipe, thanks for sharing!
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!
Hi Vicki, I’m so happy you loved it 🙂 Thank you for sharing your amazing review! 🙂
Hi!
Can you state what cabbage you were using? Regular, Savoy, Napa, other?
Hi there, this is a regular green cabbage. I updated the recipe to specify 🙂
Hi Natasha, Can you make it ahead of time and bake it couple hours later??
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.
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.
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!
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?
Hi Vita, I have a couple of egg roll recipes posted but it’s been while since I made eggrolls 🙂 Thanks for the suggestion!
What exactly is a serving size or how many servings are there?
Just made this and love it!
I’m happy to hear how much you enjoy the recipe Patricia! The recipe serves 6 as a side.
What brand is your whisk? 🙂
Hi There, here is the one I’m using is by Zwilling (amazon affiliate link).
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..
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.
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”