Presenting you a delicious and budget-friendly cheesy cabbage bake. A cabbage casserole that can be served as a side dish with any main course.
It is similar to breakfast frittata or strata and is loaded with cheese, eggs, and plenty of cabbage.
Cabbage Bake
If you have a couple of eggs, flour, and cabbage, you can make this breakfast casserole in just a few easy steps.
And for any leftovers, make cabbage pancakes for the next day!
I am a huge fan of easy and cheap recipes, and cabbage is one of my favorite ingredients for a meal.
Some of our family's favorites include cabbage soup, cabbage stir fry and fish tacos made with crunchy coleslaw.
Ingredients For Cabbage Bake
The ingredients used here are all your kitchen staples plus a couple of extras.
- Eggs - at room temperature for easy binding. Eggs in this recipe are what hold up the pie together.
- Yogurt and mayo - for low-fat version you can simply use only nonfat yogurt instead of mayo. The taste will be slightly different.
- Cabbage - regular green cabbage. If you have old green cabbage lying around in your kitchen, it's time to make a cabbage casserole. I don’t recommend purple or red cabbage, as its bright color will dye all your pies purple. The flavor is also different.
- All-purpose flour - for binding and texture.
- Mozzarella Cheese - melty cheese is great and mozzarella is the winner here. My next up are Mexican blend cheeses, cheddar, and gouda and I also like to add a couple of tablespoons of feta cheese crumbled for an extra salty savory flavor boost.
👩🍳 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.
Cabbage Bake Tips
- This cabbage casserole 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 as 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!
- It has a great texture—soft on the inside and crispy on the outside. This cabbage casserole's 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.
- Favorite add-ons: For more bulk, you can add ground sausage, ground meats, or poultry. Brown this in a skillet before mixing it in the cabbage pie batter. For more all-veggie versions, mushrooms and shredded carrots work well, but things like spinach (fresh, not frozen), green beans, broccoli, and peas would add even more nutrition.
- 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.
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
Easy Casserole Recipes
And don’t miss our classical favorite holiday recipes such as Sweet Potato Casserole or Irish Mashed Potatoes.
Try more recipes by scrolling through our Recipe Index.
📖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.
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!