Yield: 12 servings

Prep Time: 20 minutes
Cook Time: 45–55 minutes

Ingredients

Vegetables

• 6 cups finely shredded green cabbage (about ½ medium cabbage)
• 2 medium carrots, grated
• 3 green onions, finely sliced
• 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced (optional)

Batter

• 4 large eggs
• 1½ cups (190 g) all-purpose flour
• 1 cup (240 ml) milk
• ½ cup (120 ml) sour cream or plain Greek yogurt
• ¼ cup (60 ml) vegetable oil or melted butter
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon onion powder (optional)

Topping

• 1 egg, beaten (for brushing)
• Extra dill or parsley for garnish
• 1 tablespoon sesame seeds (optional)

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Instructions

1. Prepare the vegetables

• Preheat oven to 375°F (190°C).
• Grease a 9×13-inch (23×33 cm) baking dish.
• Combine cabbage, carrots, green onions, garlic, dill, and parsley in a large bowl.
• Toss well.

2. Make the batter

Whisk together:

• Eggs
• Milk
• Sour cream
• Oil

In another bowl mix:

• Flour
• Baking powder
• Salt
• Pepper
• Paprika
• Onion powder

Gradually stir dry ingredients into wet ingredients until smooth.

3. Assemble

• Spread vegetables evenly into the prepared baking dish.
• Pour batter evenly over vegetables.
• Gently stir with a spatula so the batter reaches throughout the vegetables.
• Smooth the top.

4. Finish

• Brush the surface with beaten egg.
• Sprinkle with dill and sesame seeds if using.

5. Bake

Bake for 45–55 minutes, until:

• Deep golden brown
• Center is set
• Toothpick comes out clean

Allow to cool 10–15 minutes before slicing.

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Nutrition (Approximate per serving)

• Calories: 195
• Protein: 7 g
• Fat: 9 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 340 mg

Values vary depending on ingredients used.

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Tips

• Salt the cabbage lightly and let it sit for 10 minutes, then squeeze out excess moisture for a firmer bake.
• Fresh dill gives the best flavor.
• Don’t overmix the batter.
• Resting before slicing helps it hold together.

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Variations

Add Cheese

Mix in:

• 1–2 cups shredded mozzarella
• Cheddar
• Swiss
• Feta

Add Protein

• Cooked chicken
• Crumbled bacon
• Ham
• Ground beef
• Turkey sausage

Extra Vegetables

• Zucchini (squeezed dry)
• Spinach
• Mushrooms
• Bell peppers
• Corn

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Storage

Refrigerator

• Up to 4 days in an airtight container.

Freezer

• Wrap portions tightly.
• Freeze up to 2 months.
• Thaw overnight in the refrigerator.

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Reheating

• Oven: 350°F (175°C) for 10–15 minutes.
• Air fryer: 320°F (160°C) for 5–7 minutes.
• Microwave: 1–2 minutes.

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Frequently Asked Questions

Can I make it gluten-free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I use red cabbage?

Yes, though the color will be darker and the flavor slightly stronger.

Why is my casserole watery?

The cabbage likely released excess moisture. Salting and squeezing the cabbage before baking helps prevent this.

Can I prepare it ahead?

Yes. Assemble it up to 24 hours in advance, refrigerate, and bake when ready.

Can I use mayonnaise instead of sour cream?

Yes. Replace it in equal amounts, though the flavor will be richer.

How do I know it’s done?

The top should be golden brown, the center should feel firm, and a toothpick inserted in the middle should come out clean.

Can I serve it cold?

Yes. It tastes good warm, at room temperature, or chilled.

What goes well with it?

• Tomato salad
• Cucumber salad
• Roasted chicken
• Grilled fish
• Soup
• Yogurt or garlic sauce