Description: A comforting and easy-to-make cabbage casserole that’s perfect as a side dish or a light meal. It combines tender cabbage with a creamy, cheesy batter, resulting in a flavorful and satisfying dish that even cabbage skeptics will enjoy.
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, finely sliced (about 1/2 medium head or 6 cups)
- 1/2 tsp salt
- 2 Tbsp fresh or frozen dill, chopped
- 2 Tbsp green onion, finely chopped, plus more for garnish
- 4 oz mozzarella cheese, shredded (about 1 1/2 cups)
Preparation:
Step 1: Prepare the Oven and Dish: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you’re ready to bake, leading to even cooking. Generously butter a 9-inch round pie dish. The butter prevents the casserole from sticking to the dish and also adds a subtle richness to the edges. Make sure to coat the bottom and sides of the dish thoroughly. You can also use a baking spray if preferred.
Step 2: Mix Wet Ingredients: In a medium mixing bowl, crack the 4 large eggs. Add the 1/4 cup of sour cream and 1/4 cup of mayonnaise. These ingredients form the base of the creamy batter. Whisk all the ingredients together vigorously until they are well blended and the mixture is smooth and homogenous. This ensures that the batter will have a uniform texture and consistency, contributing to a more evenly baked casserole.
Step 3: Combine Dry Ingredients: In a separate, small mixing bowl, combine the 1/4 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of cornstarch. The flour provides structure to the casserole, while the baking powder helps it to rise slightly, creating a lighter texture. The cornstarch acts as a binder, helping to thicken the batter and prevent it from becoming watery. Stir these dry ingredients together with a fork or small whisk until they are evenly distributed. This prevents lumps and ensures the baking powder is well incorporated. Gradually whisk this flour mixture into the egg mixture until smooth. Adding it slowly prevents clumping.
Step 4: Prepare the Cabbage: In another medium bowl, place the 1 pound of thinly sliced green cabbage. Finely slicing the cabbage ensures that it cooks evenly and becomes tender during baking. Sprinkle the cabbage with 1/2 teaspoon of salt. Salt helps to draw out moisture from the cabbage and soften it. Now, use your hands to scrunch and massage the cabbage for about 30 seconds. This process further breaks down the cabbage and makes it more pliable, enhancing its texture in the final casserole. Stir in the 2 tablespoons of chopped green onions and 2 tablespoons of chopped dill. The green onions add a mild, oniony flavor, while the dill contributes a fresh, herbaceous note that complements the cabbage perfectly. Mix everything together thoroughly to ensure the cabbage is evenly coated with the salt, green onions, and dill.
Step 5: Assemble the Casserole: Take the buttered 9-inch pie dish. Spread the cabbage mixture evenly over the bottom of the dish. This creates a solid base for the casserole. Make sure the cabbage is distributed uniformly to ensure even cooking. Pour the batter over the cabbage, ensuring it is evenly distributed. Use a spoon or spatula to gently spread the batter, making sure it seeps into all the nooks and crannies between the cabbage slices. This helps to bind the cabbage together and create a cohesive casserole. Sprinkle the top generously with the 4 ounces of shredded mozzarella cheese. The mozzarella adds a cheesy, melty topping that provides a delightful contrast to the tender cabbage and creamy batter. Make sure the cheese is evenly distributed for a consistent cheesy layer.
Step 6: Bake: Place the assembled casserole in the center of the preheated oven. Bake for approximately 35 minutes, or until the top is golden brown and the casserole is set. The baking time may vary slightly depending on your oven, so keep an eye on the casserole and check for doneness. The top should be a nice golden brown, and the filling should be firm to the touch. A toothpick inserted into the center should come out clean or with a few moist crumbs. Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. This allows the casserole to set slightly and makes it easier to slice and serve.
Why you will love this recipe:
This Easy Cabbage Casserole is a winner for several reasons. First and foremost, it’s incredibly simple to make, requiring minimal effort and readily available ingredients. Even beginner cooks can achieve delicious results. Secondly, it’s a great way to enjoy cabbage, a vegetable often overlooked. The creamy batter and melted mozzarella transform the humble cabbage into a flavorful and satisfying dish. Thirdly, it’s a versatile recipe that can be customized to your liking. You can add different cheeses, vegetables, or even cooked meats to create your own unique variation. It’s a perfect side dish for any meal, but it can also be enjoyed as a light lunch or dinner. Finally, it’s a comforting and budget-friendly recipe that will appeal to the whole family. The combination of textures and flavors makes it a truly enjoyable eating experience.
Serving Suggestions:
- Serve warm as a side dish with roasted chicken, pork, or beef.
- Enjoy as a light lunch or dinner with a side salad.
- Pair with a crusty bread to soak up the delicious sauce.
- Top with a dollop of sour cream or plain Greek yogurt for added tanginess.
- Garnish with extra chopped green onions for a pop of color and freshness.
Tips:
- For a richer flavor, use Gruyere or cheddar cheese instead of mozzarella.
- Add cooked bacon or sausage to the cabbage mixture for a heartier casserole.
- Experiment with different herbs, such as thyme or rosemary, for a unique flavor profile.
- If you don’t have sour cream, you can substitute plain Greek yogurt.
- To prevent the top from browning too quickly, cover the casserole with foil during the last 10 minutes of baking.
- For a spicier kick, add a pinch of red pepper flakes to the cabbage mixture.
- Make ahead: Assemble the casserole ahead of time and store it in the refrigerator until ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutritional Information (per serving): (Approximate)
- Calories: 250
- Protein: 15g
- Sodium: 400mg
Conclusion:
The Easy Cabbage Casserole is more than just a recipe; it’s a testament to how simple ingredients, when combined with care and creativity, can create a truly satisfying and delicious dish. This casserole transforms the often-underappreciated cabbage into a star, showcasing its versatility and potential. Whether you’re looking for a comforting side dish, a light meal, or a way to introduce more vegetables into your diet, this recipe is sure to please. It’s easy to customize, budget-friendly, and guaranteed to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to experience the magic of the Easy Cabbage Casserole. You won’t be disappointed!
Questions and Answers:
- Can I use a different type of cabbage?
- Yes, while the recipe calls for green cabbage, you can experiment with other varieties such as savoy or Napa cabbage. Keep in mind that different types of cabbage may have varying textures and cooking times, so adjust accordingly. Savoy cabbage, for example, is more tender and may require slightly less cooking time.
- Can I add meat to this casserole?
- Absolutely! Adding cooked bacon, sausage, ham, or shredded chicken can transform this casserole into a more substantial and hearty meal. Simply incorporate the cooked meat into the cabbage mixture before adding the batter. Adjust the seasoning to your preference.
- Can I make this casserole ahead of time?
- Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. This makes it a convenient option for busy weeknights or when you’re entertaining guests. When you’re ready to bake, simply remove the casserole from the refrigerator and bake as directed. You may need to add a few extra minutes to the baking time if the casserole is cold.
- What if I don’t have sour cream?
- If you don’t have sour cream on hand, you can substitute plain Greek yogurt. Greek yogurt will provide a similar tanginess and creaminess to the batter. You can also use crème fraîche as an alternative.
- Can I freeze this casserole?
- While technically you can freeze the cooked casserole, the texture of the cabbage and the batter may change slightly upon thawing. Dairy products, in particular, can sometimes separate after freezing and thawing. If you do choose to freeze it, allow the casserole to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.
