If you're on the hunt for a comfort dish that hits the spot without the fuss, this Easy Cabbage Casserole With Cheese has you covered. A classic Lithuanian recipe straight from my childhood kitchen, it’s the kind of meal that makes cabbage the star, while cheese does its magic.
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Cabbage: Lithuanian Staple
Do you know how your parents tell you that a stork brings babies? Whilst in Lithuania, this story is also popular, there is another one. The one that my parents told me when I was a child. I was, apparently, found amongst the cabbages in the vegetable allotment.
Growing up, my family always had a lot of cabbage on hand, whether it was for stuffed cabbage rolls or the ever-popular Cabbage soup (recipe coming soon). But my all-time favorite was this Cabbage Casserole.
Easy Cabbage Casserole With Cheese: Super Versatile Recipe
This cheesy cabbage casserole recipe is a true chameleon in the kitchen! As a child, I had been served this recipe for breakfast, as a hearty main dish, or as a cheesy side dish alongside pork or chicken.
One thing is for sure - it was always a hit. Plus, it’s low carb, making it perfect for those days when you want to indulge without the guilt (unless a copious amount of cheese makes you feel guilty!). So, whether it's morning or dinner time, this casserole is ready to shine on your table!
Ingredient Notes
Here are all the simple ingredients you will need to make this creamy cabbage casserole:
- cabbage: white or green cabbage both work in this recipe, but you need to make sure it is shredded very finely for best results.
- salt.
- green onions: also known as spring onions or scallions.
- eggs: large or extra large.
- sour cream or creme fraiche: it can be replaced with heavy cream.
- mayonnaise: ideally, full-fat.
- all-purpose flour.
- baking powder.
- Cheddar cheese: you can use any cheese that melts well, like mozzarella cheese. We actually like mixing mozzarella and parmesan cheese for this cabbage casserole recipe.
Find the ingredient quantities and full recipe instructions in the recipe card at the bottom of the post.
Variations and Additions
Adding Protein: Want to turn this old-fashioned cabbage casserole into a complete meal? Adding protein is a game-changer! Toss in some cooked ground beef or ground turkey to the cabbage mix for a heartier dish. It not only boosts the protein content but also adds a savory depth that will have everyone coming back for seconds.
Adding Seasoning: A sprinkle of garlic powder or onion powder can elevate your casserole from good to spectacular. For an Italian twist, add a dash of Italian seasoning to give it that extra zing. Don’t be shy—season to your heart’s content, and watch your cheesy cabbage casserole become a crowd favorite!
Adding Extra Veggies: Why stop at cabbage? Feel free to get creative and toss in some extra veggies! Bell peppers bring a splash of color and a touch of sweetness that perfectly complements the cabbage. You can also sneak in some spinach or carrots for added nutrition.
How To Shred Cabbage?
To shred cabbage, start by removing the core and cutting the cabbage in half. Place the flat side down for stability, then use a sharp knife to slice it into thin strips. If you prefer, you can also use a mandoline for even finer shreds. Voilà!
Step-By-Step Method
1. Preheat the oven to 375°F (190°C). Butter a 9-inch (23 cm) quiche or pie dish (or any other baking dish).
2. Add finely shredded cabbage to a large bowl. Scatter salt all over and, using your fingertips, massage the cabbage for about 1 minute to soften.
Massaging cabbage before baking may sound like a spa treatment, but it’s actually a culinary secret! By gently rubbing the cabbage with salt, you break down its tough fibers, making it softer and more tender. Plus, this little technique helps draw out excess moisture, ensuring your casserole doesn’t end up swimming in a watery mess, so make sure to discard any moisture that may have gathered at the bottom of the bowl.
3. Add the green onions to the cabbage and mix to combine.
4. Spread the cabbage mixture the the base of the prepared casserole dish.
5. In a separate bowl (or a large jug), whisk the eggs, sour cream and mayo together.
6. Whisk in the flour mixed with baking powder. Season with black pepper.
7. Pour the wet ingredients all over the cabbage mixture.
8. Finally, top everything with shredded cheese.
9. Bake the cabbage in the oven for approx. 35-40 minutes. Check it after 30 minutes, and if the cheese is browning too fast, cover the baking dish with aluminum foil.
10. Enjoy warm or at room temperature.
Serving Suggestions
When it comes to enjoying this wonderful casserole, everyone has their own take on how to serve it! As a child, I happily devoured it on its own, relishing every cheesy bite. These days, I’ve developed a bit of an unconventional taste and love drizzling sweet chili sauce over my portion—trust me, it adds a delightful kick! My dad, on the other hand, swears by good old tomato sauce, claiming there's nothing better than slathering it in ketchup.
If you’re serving this Cabbage Casserole as a main dish, consider pairing it with a couple of refreshing salads to balance things out. A classic Lithuanian tomato salad or a crunchy carrot salad with sunflower seeds makes the perfect accompaniment.
Christmas In Lithuania eBook
Bring a touch of authentic Lithuanian magic to your holiday season! Whether you’re reconnecting with your roots or surprising loved ones with a nod to their heritage, Christmas in Lithuania is your ultimate guide to a heartwarming, delicious, and tradition-filled celebration.
Storage
Storing your leftover casserole is a great way to ensure you can enjoy this delicious dish again! Simply place any leftovers in an airtight container and pop them in the fridge. Just a heads up, though: this casserole doesn’t freeze very well, so it’s best to keep it fresh in the fridge for up to three days.
When it’s time to dig in again, reheating is a breeze! You can use the microwave for a quick fix, or if you’re feeling a bit more gourmet, warm it up in a large skillet covered with a lid on low heat to gently bring it back to life.
Alternatively, transfer it to a baking dish covered with foil and let it heat in the oven. Either way, you’ll be reliving the flavors of last night’s dinner in no time!
More Lithuanian Cabbage Recipes
Easy Cabbage Casserole With Cheese
Equipment
- 9 in pie dish
Ingredients
- 450 g (1 lb) cabbage white or green, very finely shredded
- 1 teaspoon salt
- 2 green onions thinly sliced
- 4 eggs large
- 100 g (½ cup) sour cream or creme fraiche
- 50 g (¼ cup) mayonnaise
- 25 g (1½ tbsp) all-purpose flour
- ½ teaspoon baking powder
- 120 g (1 cup) Cheddar cheese coarsely grated
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9 inch (23 cm) quiche or pie dish.
- Add finely shredded cabbage to a large mixing bowl. Scatter salt all over and, using your fingertips, massage the cabbage for about 1 minute to soften.
- Add the green onions to the cabbage and mix to combine.
- Spread the cabbage mixture the the base of the prepared pie dish.
- In a separate bowl (or a large jug), whisk the eggs, sour cream and mayo together.
- Whisk in the flour mixed with baking powder.
- Pour the wet ingredients all over the cabbage mixture.
- Finally, top everything with shredded cheese.
- Bake the cabbage in the oven for approx. 35-40 minutes.
- Enjoy warm or at room temperature.
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