Simple Shredded Cabbage Pie Casserole Recipe: A quick and easy cabbage pie is all you need when you want a hearty meal that won’t take hours to make. You can save time in the kitchen by making this warm casserole with perfectly cooked cabbage. It can be a quick snack, a side dish, breakfast, or anything else you can think of.
Simple Shredded Cabbage Pie Casserole Recipe
When you are looking for a nourishing lunch that won’t take you hours to prepare, all you need is a cabbage pie that is simple and quick to create. By preparing this delicious casserole with cabbage that has been cooked to perfection, you will be able to save time in the kitchen. A quick snack, a side dish, brunch, or anything else you can think of may be a possible application for this recipe.
Ingredients :
For the Pie Batter
- ⅓ cup sour cream at least 20% fat or creme fraiche
- 3 large eggs room temperature
- ⅔ cup all-purpose flour
- 1 teaspoon granulated white sugar
- ½ teaspoon kosher salt or sea salt
- 1 teaspoon baking powder
Filling
- 3 ½ cups cabbage shredded (a little thicker than you would do for coleslaw)
- 1 medium brown onion
- ⅔ cup carrot largely grated
- 2 tablespoons fresh chopped dill or green onions
- 2 tablespoon olive oil for cooking
- kosher salt or sea salt to taste
- black pepper to taste
- 1 tablespoon of sesame seeds
Also See:
Savory Tomato and Mozzarella Galette Recipe
Instructions
- Warm the oven up to 375 F. Use butter or oil to grease a 9-inch round baking dish. You can also use cooking spray.
- About two minutes of cooking time with two tablespoons of olive oil and an onion. Place the carrots in the pan and cook for two more minutes.
- Add the cabbage and season with salt and pepper. Keep cooking the vegetables, stirring every now and then, for about 8 to 9 minutes, or until the cabbage is soft.
- When you take it off the heat, add the dill and stir it in. Move to a bowl to cool down.
- While the cabbage mixture cools, get the pie batter ready. Mix half of the flour, sugar, a pinch of salt, and sour cream together in a large bowl.
- Add the eggs and mix them in (with a fork). Add the rest of the flour and baking powder and mix well.
- Just enough batter to cover the bottom of the baking dish should be put in. Fill up the whole thing with the filling. Add the rest of the batter on top, and then sprinkle sesame seeds on top.
- Put the pie in the oven and bake it for 35 to 40 minutes, or until the top is golden brown.
- Take it out of the oven and let it cool down completely before cutting it. (For about 10 to 15 minutes).
- You can eat it as a starter, for breakfast, or as a side dish with your favourite light main dishes.
Nutrition
- Calories: 183 kcal
- Carbohydrates: 18 g
- Protein: 6 g
- Fat: 10 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Cholesterol: 89 mg
- Sodium: 318 mg
- Potassium: 209 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 2615 IU
- Vitamin C: 17 mg
- Calcium: 105 mg
- Iron: 2 mg
Tips
This cabbage casserole can also be made without dairy. Instead of sour cream, you can use vegan mayonnaise (very popular in Europe; tastes just like the real thing, if not better!), soy yoghurt, or coconut yoghurt.
You can use any plant-based yoghurt as long as it’s as thick as creme fraiche or sour cream. Yes, the taste is a little different, but if you don’t eat dairy, you already know that and are used to it. We’ve also made it with soy products!
It’s soft on the inside and crunchy on the outside, which I really like. The taste of this cabbage casserole is mild but savoury. You can make it taste better by adding more carrots, sun-dried tomatoes, olives, herbs, or spices. It’s great for breakfast and everyone is welcome.
The cabbage shrinks a lot while it cooks, so don’t cut it up too small. When you want to add more bulk, you can shredded mozzarella cheese, cheddar cheese, ground sausage, ground meats, or chicken. Before adding it to the cabbage pie batter, brown the meat in a pan.
While mushrooms and shredded carrot work well, spinach (fresh, not frozen), green beans, broccoli, and peas would be even better for you in a cabbage casserole. Like you would for coleslaw, cut the cabbage into very thin slices.
For the pie to cook all the way through, medium-short, very thin slices work best. They also make cutting the pie into slices easier without making it fall apart right away.
