Easy Cabbage Casserole

Recipe:

Ingredient Notes:

• Cabbage: Young green cabbage is the ideal choice for this casserole. It’s naturally tender and juicy, which means it requires minimal preparation time. Savoy cabbage is another excellent alternative that works well. Mature white winter cabbage can be a bit tough for this dish, but don’t let that stop you! If it’s all you have, simply cut it much thinner and sauté or stew it until softened before adding it to the mix.
• Eggs: Eggs play a dual role in this recipe: you’ll use both chopped boiled eggs and raw eggs. The boiled eggs add a lovely textural component and richness, while the raw eggs are essential to bind all the ingredients together, ensuring the casserole holds its shape. If you have them on hand, leftover egg whites from other cooking projects can also be used as a binder instead of whole raw eggs. The recipe is designed for medium-sized eggs, typically weighing around 50-55g each. A single egg white from a medium egg weighs approximately 30g.
• Onions: This recipe is very flexible when it comes to onions – any type will work! Standard yellow onions are great and are typically what I use, but feel free to substitute with white onions, red onions, or even shallots if you prefer or have them on hand.
• Sour Cream: The fat content of the sour cream isn’t critical for the structure or outcome of the casserole mixture, so feel free to use whatever percentage you have. If needed, you can easily substitute the sour cream with natural, unsweetened Greek yogurt for a lighter option.
• Garlic: You can use either fresh or dried granulated garlic in this recipe. If you’re using dried granulated garlic as a substitute for fresh, use 1/3 teaspoon of dried garlic for every 2 cloves of fresh garlic called for.
• Flour: Simple all-purpose flour is all you need here to help bind the ingredients and contribute slightly to the texture.

Let’s start cooking.

Finely chop onion and garlic. Thinly shred the cabbage. Grate the carrots with a coarse grater.

In a frying pan over medium heat, sauté the onion and carrots in vegetable oil. Add the cabbage and cook, stirring, for 5 minutes.

In a bowl, combine the raw eggs, sour cream, salt and flour. Beat with a whisk or fork until smooth.

Add sauteed vegetables, chopped hard-boiled eggs, garlic and dill to mixture.

Stir and pour into a rectangular baking pan lined with parchment paper (mine is 24*24 cm).

Bake in a preheated oven at 170°C (340°F) for about 35 minutes.

Remove from the oven, cut into slices and serve on its own, with sour cream, or as a side dish to a poultry or meat main course.

Enjoy!

This Easy Cabbage Casserole recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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