Cheesy Cabbage & Vegetable Casserole

Cheesy Cabbage & Vegetable Casserole

Prep time: 10 mins | Bake time: 35–40 mins | Servings: 8–12 squares

Ingredients

For the Vegetable Base:

• ½ head (about 4–5 cups) green cabbage, finely shredded
• 1 large carrot, grated
• 1 medium green bell pepper or zucchini, finely chopped or grated (optional)
• 2 tbsp fresh dill or parsley, finely chopped
• 1 tsp salt

For the Creamy Batter/Pour:

• 4 large eggs
• 1 cup (240ml) milk or heavy cream
• ½ cup (120g) sour cream or Greek yogurt
• ½ cup (60g) all-purpose flour (or almond flour)
• 1 tsp baking powder
• 2 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1 ½ cups (150g) shredded mozzarella or cheddar cheese
• Salt and black pepper, to taste

Instructions

1. Prep the Vegetables

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch glass baking dish.
2. In a large bowl, mix the shredded cabbage, grated carrot, optional zucchini/bell pepper, fresh dill, and 1 tsp of salt.
3. Toss well and let sit for 5 minutes so the vegetables soften slightly. Transfer the vegetable mixture into your prepared baking dish and spread it into an even layer.

2. Make the Pourable Batter

1. In a separate bowl, whisk together the eggs, milk, sour cream, olive oil, garlic powder, salt, and black pepper until smooth.
2. Whisk in the flour and baking powder until a smooth, pourable batter forms without lumps.
3. Stir in 1 cup of the shredded cheese into the batter.

3. Assemble & Bake

1. Pour the egg mixture evenly over the vegetables in the baking dish, ensuring it settles into all the gaps.
2. Sprinkle the remaining ½ cup of shredded cheese across the top.
3. Bake for 35 to 40 minutes, or until the top is beautifully golden brown, bubbly, and the center is set.
4. Let cool for 10 minutes before slicing into squares and serving warm!