This Baked Cabbage Casserole is one of those comforting, wholesome dishes I like to turn to when I need something hearty but still packed with vegetables. It’s layered with tender cabbage, potatoes, and bright vegetables, all held together with a rich, cheesy, egg-based mixture that bakes to golden perfection. Topped with a creamy yogurt-dill sauce, it’s a flavorful dish that’s great for any time of year.
Why You’ll Love This Recipe
I love how this casserole manages to be both simple and satisfying. It’s packed with vegetables, full of comforting textures, and has just the right amount of richness from the eggs, cheese, and creamy topping. Whether I serve it as a vegetarian main dish or a flavorful side, it always impresses. Plus, the ingredients are budget-friendly and easy to find.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium cabbage, shredded
1 large onion, diced
1 red bell pepper, diced
2 medium potatoes, grated
3 large eggs
1 cup whole milk
4 tablespoons all-purpose flour
2 tablespoons olive oil, plus extra for frying
3 medium tomatoes, sliced
1 cup hard cheese (cheddar or mozzarella), grated
1 small bunch fresh dill, chopped
Salt and black pepper to taste
1 teaspoon paprika
1 teaspoon dried garlic
½ teaspoon dried rosemary
1 teaspoon Italian herbs
2 tablespoons plain yogurt or sour cream
1 tablespoon mayonnaise
1 medium cucumber, grated
1 clove garlic, minced
1 tablespoon fresh dill, chopped
Directions
I start by preheating the oven to 375°F (190°C).
In a pan, I sauté the diced onion and red bell pepper in olive oil until softened.
Then, I combine the shredded cabbage and grated potatoes in a large bowl and season with salt, pepper, paprika, dried garlic, rosemary, and Italian herbs.
I add the sautéed vegetables to the cabbage mixture and mix everything well.
In a separate bowl, I whisk the eggs, milk, and flour together until smooth, then pour it over the vegetable mix and combine thoroughly.
I grease a baking dish with olive oil, then spread half of the mixture into the dish and layer it with tomato slices. I sprinkle some grated cheese and fresh dill on top.
I add the rest of the mixture and repeat the tomato, cheese, and dill layers.
The casserole goes into the oven for about 40–50 minutes, or until it’s golden and cooked through.
While it bakes, I prepare the sauce by mixing yogurt or sour cream with mayonnaise, grated cucumber, minced garlic, and fresh dill.
Once the casserole is done, I let it rest a few minutes before serving it with a generous spoon of the dill yogurt sauce.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 20 minutes Cook time: 50 minutes Total time: 1 hour 10 minutes
Variations
I sometimes swap the cabbage with shredded zucchini for a different texture.
For a spicier version, I add chopped jalapeños or chili flakes.
If I’m out of fresh dill, I use parsley or chives instead.
To make it heartier, I add cooked ground turkey or chicken to the mix.
I occasionally use oat or almond milk to make it dairy-light, and it still turns out creamy.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop individual slices in the microwave for 1–2 minutes or warm them in the oven at 350°F (175°C) for about 10 minutes. The yogurt sauce can be kept in a sealed jar in the fridge for 2–3 days and stirred before serving again.
FAQs
How do I know when the casserole is done?
I check for a golden top and firm center. A knife inserted in the middle should come out clean.
Can I make this casserole ahead of time?
Yes, I often assemble it a few hours in advance and keep it in the fridge. I just bake it when I’m ready.
Can I freeze this casserole?
Yes, I freeze the baked and cooled casserole in portions. When I’m ready to eat, I reheat from frozen at 350°F (175°C) until warmed through.
What’s the best cheese for this casserole?
I like using cheddar for sharp flavor or mozzarella for a milder, stretchy texture. Sometimes I mix both.
Is this recipe gluten-free?
Not by default, but I can use a gluten-free flour substitute to make it gluten-free.
Conclusion
This Baked Cabbage Casserole is a cozy and delicious dish that brings together layers of vegetables, herbs, and cheese in a way that feels both rustic and refined. I love how flexible and flavorful it is, and it’s always a hit when I serve it. Whether for a family meal or a potluck, it’s one of those recipes I come back to time and again.
This Baked Cabbage Casserole is a hearty, vegetable-packed dish featuring layers of cabbage, potatoes, and veggies baked in a cheesy egg mixture. Topped with a creamy yogurt-dill sauce, it’s a cozy, budget-friendly meal that works as a main or a side.
Ingredients
1 medium cabbage, shredded
1 large onion, diced
1 red bell pepper, diced
2 medium potatoes, grated
3 large eggs
1 cup whole milk
4 tablespoons all-purpose flour
2 tablespoons olive oil, plus extra for frying
3 medium tomatoes, sliced
1 cup grated cheese (cheddar or mozzarella)
1 small bunch fresh dill, chopped
Salt and black pepper to taste
1 teaspoon paprika
1 teaspoon dried garlic
½ teaspoon dried rosemary
1 teaspoon Italian herbs
For the sauce:
2 tablespoons plain yogurt or sour cream
1 tablespoon mayonnaise
1 medium cucumber, grated
1 clove garlic, minced
1 tablespoon fresh dill, chopped
Instructions
Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
Sauté onion and red bell pepper in olive oil until softened.
In a large bowl, combine shredded cabbage, grated potatoes, paprika, garlic, rosemary, Italian herbs, salt, and pepper. Add sautéed vegetables and mix well.
In another bowl, whisk together eggs, milk, and flour. Pour into vegetable mixture and combine thoroughly.
Spread half the mix into the baking dish. Top with tomato slices, grated cheese, and fresh dill. Repeat with remaining mixture, tomatoes, cheese, and dill.
Bake for 40–50 minutes, until golden and firm in the center.
Meanwhile, mix yogurt, mayonnaise, grated cucumber, minced garlic, and fresh dill to make the sauce. Chill until ready to serve.
Let casserole rest a few minutes before serving. Serve warm with yogurt-dill sauce.
Notes
Swap cabbage for shredded zucchini or use parsley/chives instead of dill.
Add ground turkey or chicken to make it heartier.
Use oat or almond milk for a dairy-light version.
To make it gluten-free, use a gluten-free flour substitute.
Store leftovers in the fridge up to 4 days. Yogurt sauce keeps for 2–3 days.
