I make this cheesy cabbage bake whenever I need an easy, inexpensive meal that still feels comforting. It's one of those recipes that's made with simple pantry ingredients, but somehow always disappears fast.
It reminds me a little of a crustless quiche or breakfast casserole, with tender cabbage, plenty of melty cheese, and a soft, savory center. We love it for breakfast, lunch, dinner, or even as a side dish.
Key Ingredients
- Mozzarella cheese – Mozzarella gives you that gooey, melty topping everyone loves. Sometimes I mix in a little cheddar, Gouda, or crumbled feta when I have some to use up.
- Cabbage – Green cabbage is definitely my favorite here. It softens beautifully while still keeping a little texture. If you have an older head of cabbage sitting in the fridge, this recipe is a great way to use it up.
- Eggs – Eggs hold everything together, so don't skip or reduce them. I usually let mine sit on the counter while I prep the other ingredients.
- Greek yogurt and mayonnaise – This combination makes the casserole creamy without feeling too heavy. If you prefer, you can use all Greek yogurt for a lighter version.
- Flour – Just enough flour helps bind the casserole into neat slices without making it dense.
👩🍳 You'll find the complete list of ingredients below the recipe card.
How To Make Cabbage Bake
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 together flour, black pepper, baking powder, and cornstarch. Whisk the flour mixture into the batter until smooth.
In another mixing bowl add cabbage and 1 teaspoon of salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the seasoning 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 is 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.
Serve cabbage casserole with yogurt or sour cream for breakfast, as a side dish for creamy soup or with some roasted vegetables.
Rita's Best Tips
- Slice the cabbage thinly – I've found thin slices cook much more evenly and make the casserole easier to cut into neat pieces.
- Massage the cabbage first – It only takes a minute, but it softens the cabbage and helps it absorb more flavor.
- Let it rest before slicing – I know it's tempting to dig in right away, but resting for about 10–15 minutes helps everything set.
- Make it your own – Sun-dried tomatoes, olives, mushrooms, shredded carrots, cooked sausage, or bacon all work beautifully here.
- Try different cheeses – Mozzarella is my favorite, but cheddar, Gouda, Monterey Jack, or feta are all delicious.
- Great for meal prep – I often make this ahead because it reheats really well for lunches throughout the week.
Freezing and Storing Leftovers
Store this cabbage bake in an airtight container for 3-4 days, refrigerated. It tastes great, both cold and warm, but for reheating, I like to use an air fryer, oven, or microwave.
For freezing: freeze this right after baking for up to 2-3 months. Let thaw to room temperature before reheating.
🥘 Make Next: Fried Cabbage With Bacon, Garlic and Onion
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📖Recipe
Cheesy Cabbage Bake
Ingredients
- 4 large eggs
- ¼ cup plain low fat greek yogurt
- ¼ cup mayonnaise, I used vegan mayonnaise
- ¼ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon corn starch
- 1 pound cabbage, about 6 cups thinly sliced
- 1 teaspoon salt or to taste
- a pinch of black pepper
- 1 ⅓ cup mozzarella cheese, grated
- butter for greasing the baking dish
- freshly chopped parsley for garnish
Instructions
- Preheat oven to 375˚F 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, mayo and whisk until blended. Set aside.
- In a large mixing bowl combine together flour, black pepper, baking powder and corn starch. Whisk flour mixture into 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 seaosning 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 is golden brown and the cabbage pie has set.
- Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsle yand serve with yogurt or sour cream.
Nutrition
KenzieQ
Love the freezing tips. Makes weekday dinners so much easier!
DoughBoi
Cabbage in a bake? Who knew! Can't wait to try this out. Bet it's gonna be a hit.
Cheryl
As a chef, I'm always on the lookout for recipes that are both delicious and convenient. This cabbage cheese bake ticks all the boxes. I experimented with adding some crispy bacon on top for extra flavor and it worked wonderfully. For anyone looking to enhance the recipe, consider layering in some cooked, shredded chicken for a protein boost.
Rita
thank you Cheryl!
Matteo
It was an easy and a very filling recipe. Used a medium sized whole head of cabbage, put cayenne and smoked paprika to taste, and 6 eggs, next time I will use 8 eggs and put it in a 9x13 pan. Otherwise your ingredients were perfect. Thank you for this, it made a great light meal and now breakfast is made for a bit.