Cabbage Casserole with Dill and Golden Cheese

Cabbage casserole turns a bowl of finely sliced cabbage into a soft, savoury bake with a browned cheese top. Dill gives it a clear herbal flavour, while the egg and sour cream mixture holds the shreds together without turning the dish into a dense dough. Squeezing the salted cabbage prevents a watery centre. Use a deep pie dish rather than a shallow plate, and let the casserole rest briefly before slicing so the warm filling can settle.

Recipe at a glance

Yield: 6 servings. Prep: 20 minutes. Cook: 40 minutes. Total: 70 minutes, including 10 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

23 cm deep pie dish, grater or knife, mixing bowls, whisk, food thermometer.

Ingredients and directions

Doneness checks

Middle is set, cabbage is tender and the centre reaches 74°C (165°F).

Helpful tips

• Remove the firm cabbage core before shredding.
• Thin shreds cook more evenly than thick strips.
• Drain the cabbage before adding the egg mixture.
• Cover loosely with foil if the cheese browns before the middle sets.

Troubleshooting

• Cabbage releases moisture during baking. Salt, squeeze and thinly shred it before assembly; thick shreds also take longer to soften.
• Thin shreds cook more evenly than thick strips.

Serving ideas

• Serve warm with sliced tomatoes.
• Add a green salad for a light lunch.
• Offer as a vegetable side with roast chicken.
• Cut smaller wedges for a buffet.

Substitutions

Cheddar can replace mozzarella by weight and gives a stronger flavour. Thick plain yogurt can replace sour cream, with a slightly tangier result.

Variation

Mix in 1 tablespoon chopped parsley alongside the dill for a more herbal filling.

Make ahead

Shred the cabbage and grate the cheese a day ahead; refrigerate separately. Mix the batter just before assembling.

Storage and reheating

Refrigerate promptly in a covered container for up to 3 days. Reheat portions to 74°C (165°F); the microwave keeps them soft, while the oven restores some surface browning.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why is the casserole watery?

Cabbage releases moisture during baking. Salt, squeeze and thinly shred it before assembly; thick shreds also take longer to soften.

Is this a vegan casserole?

No. It contains eggs, sour cream, cheese and butter; the category includes vegetarian dishes as well as vegan ones.

How to tell when it is ready

Middle is set, cabbage is tender and the centre reaches 74°C (165°F).

Tips

• Remove the firm cabbage core before shredding.
• Thin shreds cook more evenly than thick strips.
• Drain the cabbage before adding the egg mixture.
• Cover loosely with foil if the cheese browns before the middle sets.

Troubleshooting

• Cabbage releases moisture during baking. Salt, squeeze and thinly shred it before assembly; thick shreds also take longer to soften.
• Thin shreds cook more evenly than thick strips.

Substitutions

• Cheddar can replace mozzarella by weight and gives a stronger flavour. Thick plain yogurt can replace sour cream, with a slightly tangier result.

Variations

• Mix in 1 tablespoon chopped parsley alongside the dill for a more herbal filling.

Serving suggestions

• Serve warm with sliced tomatoes.
• Add a green salad for a light lunch.
• Offer as a vegetable side with roast chicken.
• Cut smaller wedges for a buffet.

Make ahead

Shred the cabbage and grate the cheese a day ahead; refrigerate separately. Mix the batter just before assembling.

Storage

Refrigerate promptly in a covered container for up to 3 days. Reheat portions to 74°C (165°F); the microwave keeps them soft, while the oven restores some surface browning.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).