Description
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.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 95mg
