Last updated on July 14th, 2022
My mother often made this Healthy Cabbage Casserole in the 1970s when I was a kid. It’s nutritious. It’s delicious. And for me, at least, it’s healthy! It’s also inexpensive to make — cabbage is still a bargain these days, even as food prices are soaring globally. The casserole is awesome at any temperature. I enjoyed it hot for dinner last night, and cold for breakfast this morning!
It’s lonely around here! So please click the “play” arrow above to keep me company in the kitchen. Among other things, I’ll show you how to “massage” common cabbage so that it bakes up creamy in the oven. Scroll down for the printable recipe.
The Ingredients for Healthy Cabbage Casserole
Half of a medium-size head of cabbage
Salt for sprinkling the cabbage
Sour cream or plain yogurt
All-purpose flour or a gluten-free substitute
Swiss cheese (or the shredded cheese or your choice)
Thinly slice the cabbage (as for coleslaw), and place it in a large bowl. Sprinkle on the salt, and then toss the cabbage with your hands to disperse the salt. Roughly massage the cabbage with your hands until the it softens and begins to weep moisture (your fingers will feel wet) — about 1 minute.
Whisk the eggs in a medium bowl. One ingredient at a time, whisk in the mayonnaise and sour cream (or yogurt). Add the flour, baking powder, cornstarch, and pepper. Whisk until fairly smooth — about 30 seconds.
Pour the egg mixture over the cabbage. Stir with a spoon or spatula until all of the cabbage is coated.
Sprinkle the cheese over the casserole. You can use more or less cheese to suit your taste. I like more cheese.
Bake until the casserole puffs and the cheese melts and turns spotty brown — about 50 minutes. Cool for 15 minutes on a wire rack. Slice, serve, and enjoy!
Are you an F.O.C. (Fan of Cabbage)? Click here to see all of my cabbage recipes.
Here’s the printable:
Healthy Cabbage Casserole
- A greased, 2-quart baking dish
- 1/2 of a medium-size head of cabbage -- about 500g
- 1/2 to 3/4 teaspoon salt, depending on taste
- 4 large eggs
- 1/4 cup (58g) mayonnaise
- 1/4 cup (62g) sour cream or plain yogurt
- 1/4 cup (30g) all-purpose flour or a gluten-free substitute
- 1 teaspoon (4g) baking powder
- 1 teaspoon (4g) cornstarch
- A pinch of black pepper
- 4 ounces (112g) (or more!) finely-shredded Swiss cheese
- Center the oven rack; preheat the oven to 350°F (177°C).
Preparing the cabbage:
- Remove the hard core from the cabbage. Then thinly slice or shred the cabbage as for coleslaw. Put the shreds in a large bowl, and sprinkle them with the salt. Toss with your hands to disperse the salt. Then roughly massage the cabbage until it softens and begins to weep moisture (your hands will feel wet) -- about 1 minute.
- Transfer the cabbage to the prepared baking dish, and let it rest for about 5 minutes. Meanwhile, make the sauce.
Making the sauce:
- Whisk the eggs in a medium-size bowl. One ingredient at a time, whisk in the mayonnaise and the sour cream (or yogurt). Then add the flour, baking powder, cornstarch, and pepper. Whisk vigorously until the batter becomes fairly smooth -- about 30 seconds.
Assembling the casserole:
- Pour the sauce over the cabbage. Using a spatula, stir the mixture until all of the cabbage is coated. Sprinkle the top with the shredded cheese.
Baking the casserole:
- Bake in the preheated oven until the casserole puffs and the cheese melts and turns spotty brown -- about 50 minutes. Cool on a wire rack for at least 15 minutes before slicing and serving.