Hey everyone! As I navigate the challenges of getting my kids to eat, a glimmer of hope emerged when my son’s daycare teacher told me of his love for cabbage casserole. Intrigued, I decided to whip up this amazing recipe, using simple ingredients. It’s like a quiche without the crust – fluffy and delicate. That is why I have named it the best cabbage casserole recipe. Honestly, it is so good that even if you’re not a cabbage fan, this one might just win you over!
Table of Contents:
When to Make The Best Cabbage Casserole Recipe :
This is a comforting casserole. I think it is a great side dish and also a fantastic choice for potlucks, family gatherings, or any occasion where you want to impress with minimal effort. I think it is also one of the easiest ways to get someone to start being a fan of cabbage- if that is your sneaky motivation for making this dish 😉
Equipment:
- Some kind of small casserole dish like 9″ Round Pie Dish 8” square dish.
- A mandolin would make your life easier but it is not necessary.
Ingredients:
- 4 eggs
- 1/4 cup whipping cream
- 1/4 cup mayo
- 1/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp cornstarch
- 1 lb green cabbage, (about 1/4 large head of cabbage)
- 1/2 tsp salt
- Green onion to garnish (chopped)
- 1 1/2 cups shredded mozzarella cheese (for topping)
Directions:
- Prep your Cabbage: Thinly slice your cabbage. This step is crucial for the recipe to work; ensure all slices are very thin. Butter the pie dish and add the sliced cabbage to it. To soften the cabbage, sprinkle some salt and massage it in.
2. Create the batter: In a separate bowl, whisk eggs, whipping cream, and mayo until blended; then incorporate dry ingredients.
3. Assemble your casserole: Pour the batter on top of the cabbage and sprinkle with shredded mozzarella.
4. Bake: Bake until golden brown perfection in about 35 minutes.
How to Serve and/or Pairings:
Serve this cabbage casserole warm as a side dish or pair it with a fresh garden salad for a complete and balanced meal. The fluffy texture makes it an excellent side for brunch or a light dinner.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Wondering How to Store your leftover cabbage?
I recommend slicing it, placing it in a ziplock bag and freezing it flat. Next time you want to make a cabbage casserole just pull it out of your freezer and use it straight away. No need to thaw! Check out my Instagram video where I show this by clicking here
Common Substitutions:
- This recipe is adapted from Natasha’s kitchen. It is fabulous! You can see the full recipe here. I have adapted it to suit my Brazilian tastebuds. So instead of sour cream, I used whipping cream. I also never have sour cream and didn’t want to buy it just to make one recipe. You can of course try using that instead if you do not find whipping cream
- Experiment with different cheeses for the topping. I have not tried it, but, I imagine provolone, Monterey jack or cheddar cheese, might be good substitutes.
Variations
- Incorporate your favorite herbs for a personalized touch.
Troubleshooting:
- Undercooked Center: Extend the baking time if the center isn’t set.
- The batter mixture doesn’t seep down into the cabbage so you didn’t end up with a very “quiche-like” pie and the cabbage seemed a bit dry: You probably sliced your cabbage too coarsely, or added too much cabbage. I recommend using a scale and either use a mandolin to slice your cabbage or just be patient while slicing.
Best Cabbage Casserole Recipe
Equipment
- Some kind of small casserole dish like 9″ Round Pie Dish 8” square dish.
- A mandolin would make your life easier, but, you can use a knife instead
Ingredients
- 4 eggs
- 1/4 cup whipping cream
- 1/4 cup mayo
- 1/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp cornstarch
- 1 lb green cabbage (about 1/4 large head of cabbage)
- 1/2 tsp salt
- Green onion to garnish chopped
- 1 1/2 cup Shredded mozzarella cheese for topping
Instructions
- Prep your Cabbage: Thinly slice your cabbage. This step is crucial for the recipe to work; ensure all slices are very thin. Butter the pie dish and add the sliced cabbage to it. To soften the cabbage, sprinkle some salt and massage it in.
- Create the batter: In a separate bowl, whisk eggs, whipping cream, and mayo until blended; then incorporate dry ingredients.
- Assemble your casserole:Pour the batter on top of the cabbage and sprinkle with shredded mozzarella.
- Bake: Bake until golden brown perfection in about 35 minutes.
Notes
- I can’t stress enough the importance of your cabbage being thinly sliced for this recipe to work and to not add too much cabbage. If at all possible use a scale at home, or weigh it at the grocery store so you can make a better guess when you get home.
- Not sure what to do with leftover cabbage? I recommend slicing it and placing it in a ziplock bag, then freezing it flat. The next time you want to make this casserole, simply take it out of your freezer and dump it directly into your casserole dish. No need to thaw, as long as you froze it flat, allowing you to easily spread it around the dish instead of dealing with one giant clump.”
- Please note: The displayed calories are an estimated value. Actual calorie content may vary based on specific ingredients and portion sizes. Always consult with a nutritionist for precise dietary information
Nutrition
FAQ
I haven’t really tried it. While green cabbage is recommended for its milder flavor, you can experiment with red cabbage for a slightly different taste. Keep in mind that it may affect the overall color of the casserole.
This is a wonderful recipe to make someone start loving cabbage. If that happened I would LOVE to know! Let me know in the comments below or I’d love to see pics of your creations on Instagram #tastyrecollectionscom!
Until next time!
Claudia
Leave a Reply