- Eggs - at room temperature for easy binding.
- Yogurt and mayo - for low-fat version use only nonfat yogurt without mayo. Still great, but the taste will be slightly different.
- Cabbage filling - regular green cabbage.
- Gf flour (or regular all-purpose flour) - I like to use my go-to flours (King’s Arthur, Bobs Red Mill 1-to-1 or Schar Mix C or Universal).
- Mozzarella Cheese - melty cheese is great and mozzarella is the winner here.
The full recipe and ingredients can be found in the recipe card below this post.
Prep. Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish or tart pan with butter or neutral cooking oil spray (I use olive oil).
Wet ingredients. In a medium mixing bowl, add eggs, yogurt, and mayonnaise and whisk until blended. Set aside.
Dry ingredients. In a large bowl combine together flour, black pepper, baking powder, corn starch.
Whisk the flour mixture into the batter until smooth.
Prepare the cabbage mixture. In another mixing bowl add cabbage and 1 teaspoon salt.
Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
Here, you can add more seasonings if you like.
📋Slice the cabbage thinly, just like you would for a coleslaw. Medium short and very thin slices are ideal for the casserole to cook through. It will also be easier to cut it into even slices.
Assemble. Layer the cabbage evenly across the baking dish.
Pour in the batter.
Bake. Sprinkle grated mozzarella cheese on top of the filling.
Bake in preheated oven for about 35-40 minutes or until the top is golden brown and the cabbage pie has set.
Optional add-on: in this step, you can choose to garnish your easy cabbage casserole with black & white sesame seeds!
Let the pie cool. Remove from the oven and let set for 15 minutes before cutting into slices.
Garnish the cabbage casserole with parsley and serve with yogurt or sour cream.
- If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.
- Great texture - Soft on the inside and lightly crispy on the outside. Mild savory flavor.
- More flavor - Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, celery salt seasoning or carrots.
- Dairy free - I like to use vegan mayonnaise, soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's as thick as sour cream or creme fraiche.
- Favorite add-ons - for more bulk, add ground sausage, ground beef , ground turkey or chicken. Brown this in a skillet before adding to the batter.
- Veggie boost - mushrooms and shredded carrots work well but things like spinach (fresh not frozen), green beans, bell peppers, broccoli, and peas would add even more nutrition.
The best thing about this pie is that it’s great to enjoy at any temperature - hot or cold.
- Related: Ground beef and cabbage
Freezing And Storing Instructions
- To Store. Airtight container for 3-4 days, refrigerated.
- To Reheat. I like to use air fryer, oven or microwave (the texture may become soggy here).
- To Freeze. Freeze baked casserole for 2-3 months. Let thaw to room temperature before reheating.
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Cabbage Casserole Recipe
- 4 large eggs
- ¼ cup plain low-fat greek yogurt
- ¼ cup mayonnaise, I used vegan mayonnaise
- ¼ cup flour, gluten free blend or regular all purpose, see notes
- 1 teaspoon baking powder, gluten-free if neccessary
- 1 teaspoon cornstarch
- 1 pound cabbage, about 6 cups thinly sliced
- 1 teaspoon salt or to taste
- Pinch of black pepper
- 1 ⅓ cup mozzarella cheese, grated
- Butter for greasing the baking dish
- Freshly chopped parsley for garnish
- Preheat oven to 375 degrees Fahrenheit and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.
- In a medium mixing bowl, add eggs, yogurt, and mayo and whisk until blended. Set aside.
- In a large mixing bowl combine flour, black pepper, baking powder, and corn starch. Whisk flour mixture into the batter until smooth.
- In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
- Layer the cabbage evenly across the baking dish. Pour in the batter.
- Sprinkle grated mozzarella cheese on top and bake for about 35-40 minutes or until the top I golden brown and the cabbage pie has set.
- Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsley yand serve with yogurt or sour cream.
- Flour - I like to use King's Arthur Measure Measure for Measure, Schar Universal, or Mix C, Bobs Red Mill 1 to 1 with xantham gum is preferred but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder), tapioca, or cassava flour will work just fine.
- This cabbage pie can also be dairy free - use vegan mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We make it with soy products too!
- Slice the cabbage quite thin, just like you would for a coleslaw. We can't work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
- It has great texture - Soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole.
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Easy Cabbage Recipes
If you have leftover cabbage, I have a delicious collection of 40+ Best Cabbage Recipes.
This recipe has been inspired from here.