Servings: 8–10
Prep Time: 20 minutes
Cook Time: 50–60 minutes

Ingredients

Vegetables

• 1 medium cabbage (about 700 g / 1½ lb), finely shredded
• 2 medium carrots, grated
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
• 2 tablespoons chopped parsley
• 2 tablespoons olive oil
• Salt and black pepper to taste

Cheese

• 2 cups (200 g) shredded mozzarella
• 1 cup (100 g) grated cheddar
• ½ cup grated Parmesan (optional)

Batter

• 4 large eggs
• 1½ cups (360 ml) milk
• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ cup (60 ml) melted butter
• ½ teaspoon paprika
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Topping

• 2 tablespoons melted butter
• Extra dill or parsley

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Instructions

Step 1

Preheat oven to 180°C (350°F).

Grease a 9×13-inch (23×33 cm) baking dish.

Step 2

Heat olive oil.

Cook onion for 3–4 minutes.

Add garlic.

Cook 30 seconds.

Step 3

Add cabbage and carrots.

Cook 5–7 minutes until slightly softened.

Remove from heat.

Mix in herbs.

Step 4

Spread vegetables evenly into baking dish.

Sprinkle all cheese over vegetables.

Step 5

In another bowl whisk together:

• Eggs
• Milk
• Butter

Add:

• Flour
• Baking powder
• Paprika
• Italian seasoning
• Salt
• Pepper

Whisk until smooth.

Step 6

Pour batter evenly over vegetables.

Tap dish gently to remove air bubbles.

Brush top with melted butter.

Step 7

Bake 50–60 minutes until golden brown.

A knife inserted into the center should come out clean.

Step 8

Rest for 10–15 minutes before slicing.

Serve warm.

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Nutrition Information (Approximate)

Per serving (1 of 10)

• Calories: 275 kcal
• Protein: 13 g
• Carbohydrates: 18 g
• Fat: 17 g
• Saturated Fat: 8 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 430 mg
• Cholesterol: 95 mg

Nutrition varies depending on the cheese and milk used.

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Tips

• Add cooked chicken or ham for extra protein.
• Substitute zucchini for part of the cabbage.
• Use feta for a tangier flavor.
• Add chopped spinach or broccoli.
• For a crispier top, broil for 2–3 minutes after baking.

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Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Up to 2 months. Thaw overnight before reheating.
• Reheat: Bake at 175°C (350°F) for 15–20 minutes or microwave individual portions.

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Frequently Asked Questions (Q&A)

Q: Can I make it ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Q: Can I freeze it before baking?
A: Yes. Freeze the assembled casserole for up to 2 months. Thaw overnight in the refrigerator, then bake.

Q: Can I use pre-shredded cabbage (coleslaw mix)?
A: Yes. A plain coleslaw mix without dressing works well and saves prep time.

Q: What cheese works best?
A: Mozzarella provides a creamy texture, cheddar adds flavor, and Parmesan gives a golden crust.

Q: Can I make it gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend.

Q: Can I use plant-based milk?
A: Yes. Unsweetened oat, soy, or almond milk can be used, though the texture may be slightly different.

Q: Why is my casserole watery?
A: Cabbage naturally releases moisture. Lightly sautéing the vegetables first and allowing the baked casserole to rest before slicing helps reduce excess liquid.

Q: What can I serve with it?
A: It pairs well with grilled chicken, roasted meat, tomato soup, or a fresh green salad.