Cabbage Casserole
This savory cabbage pie is loaded with cabbage and herbs and the batter makes it almost quiche-like. The golden cheesy crust takes this over the top with a slight cheese pull when it's hot and fresh of the oven.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 375˚F and butter a 9" round pie dish.
- 2
In a medium mixing bowl, add 4 eggs, 1/4 cup sour cream and 1/4 cup mayo and whisk until blended.
- 3
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.
- 4
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.
- 5
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.