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
Joanne
Sounds awesome, trying it with porkchops on the side.!
Rita
oh yass! Delicious!
Kelly
Ingredients list 1 tsp baking powder and 1 tsp cornstarch but in it calls for 1/2 tsp of each so which is it?
Rita
sorry, corrected now. Thank you for noticing!
Dot Procter
The cabbage casserole looks yummy. How many eggs are used? There is one in the picture then in the instructions you say eggs but not how many. I want to be successful when I make this.
Rita
thanks! The recipe says you need 4 eggs 🙂
T-Mac
I am assuming the cabbage is drained after resting a bit post-salting?
Rita
no, it is just 1 teaspoon for the whole bake!
M
How exactly does the flavor change if you use red cabbage? You don't actually say...
And can you use greek yogurt in this instead of a vegetable based yogurt?
And is the cheese necessary to the recipe? I'm on a restricted diet right now due to an ulcer and am trying to find different recipes with cabbage that won't aggravate my stomach. (Roasted cabbage gets boring as a side dish at every meal)
Rita
Sorry to hear that M! I am not sure, but cabbage may cause bloating and upset stomach, especially if eaten in excess. I think it is best to avoid the cabbage or only consume it if cooked down in a stew or soup until very soft. For flavor - red cabbage simply has different flavor. Yogurt - yes plant based such as soy or coconut should work here just fine. Cheese makes the texture soft and creamy, yes it is needed.
LeeAnn
No wonder that woman has an ulcer shei think she gave me one my gosh lady RELAXE!111
Cindy Frick
havent tried it yet but i will this week i think i might add some thinly sliced onion as well. it goes well when you make any type of cabbage dishes. my family and friends all love fried or cooked cabbage. thanks for your easy recipe.
Rita
thank you Cindy!
Jane Kalkowski
can i substitute flour for something more keto friendly?
Rita
I am not sure, you surely need flour in this recipe.
Emily
Emily
Emily
It was easy and delicious so easy to make.
Rita
thank you Emily!
Linda Hansen
I followed the directions to the "T". Other than the batter not flowing through the entire layer of cabbage, it looked fantastic! Like a souffle. My oven temperature might be a little off as the cheese became a dark golden brown which made it tough to cut with a fork.
It seems like the yogurt gave it a vinegar taste from baking but it wasn't overpowering. I paired with Tilapia for myself and a sandwich fish fillet for my boyfriend. I have plenty left over to last a while, as I bought 2 small cabbages rather than one.
Rita
the cheese should definitely not be burnt from the top. And the texture is close to souffle but still more of a veggie pie. Thanks for sharing yourfeedback!
EmmaZ
Has anyone tried adding other veggies besides cabbage? Thinking of making it more colorful for the kiddos. Thanks in advance!
Rita
you could try grated carrots or sweet potatoes 🙂
Bobby
I've tried this with some added caraway seeds, really complemented the cabbage. Highly recommend for a bit of an earthy flavor.
JennyKitch
Oh, love the idea of caraway seeds! Will give it a shot next time.
Teresa
Rita,
I want to make this, adding some onions and carrots. I'd like to know what a substitute for yogurt could be, or, can adding more mayo & a bit of vinegar work?
Rita
sour cream would be the best option but using all mayo I am not sure because this would be a whole different recipe then.
Belinda
We thought this was delicious! I was going to comment that the batter wasn't pourable but after re-reading the instructions I may have forgotten the eggs. 🙂 I used Gruyere cheese as that is what I had on hand. Also, since it was just for two I halved the recipe and baked it in a cast iron skillet. I also sprinkled in some paprika.
Rita
yes cast iron skillet is a great alternative and should make the bake nice and thick! glad you enjoyed and thanks for comment!
Vicky DelaOssa
Can I use almond flour?
Rita
I am not sure, this would be a totally different recipe!
LucasMmm
Store in the fridge for days and still good? Perfect for exam week. Gonna try it.
Robyn
We loved this!! It was light, flavorful, easy to make, and we all had seconds. (I did add an extra egg, and some garlic salt and pepper). For the person that asked about draining the cabbage after salting and "massaging"......don't drain. I think slightly massaging the salted cabbage helps to tenderize and bring out the flavor--no need to drain.
Thanks for this keeper recipe!😊
Rita
thank you!
Susan
I made this but I did it a bit differently. I put 1/3rd c. Of cottage cheese and 1/8th c. Of sour cream and 1/3 c. Of heavy cream. I only had 3 eggs, so I used those. I did everything else the same. Next time I will use more liquid. I put it in the fridge overnight to hope the egg mixture will drip through. This turned out soooo good!! I will make it again!
I used the other ingredients because that is what I had. I recommend you make this….it is very flexible!!
Rita
amazing, glad it worked with those changes for you! thank you!
Girl
Just harvested some cabbage from my garden and this recipe is a timely find! Excited to use my own veggies in this bake.
TrevorJ
I'm a bit new to cooking. Anyone has tips on getting the bake to crisp nicely on top?
Karen
Hi Trevor, it should brown nicely on top thanks to cheese but you could use broiler setting for a last minute or so.
Robin
Excellent. Added some onion powder.
Rita
thank you Robin! So many ways to customize this!
Ffran
For those wondering about customization, I added zucchini and bell peppers for extra color and crunch. Turned out fabulous! Also, a sprinkle of smoked paprika before baking added a lovely aroma and taste. A must-try tweak!
Karen
Sounds delicious variation!
Silas_S
Great meal prep idea. Healthy and fills you up. Thumbs up, Rita!