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Healthy Cabbage Casserole

BY Kevin Lee Jacobs | July 13, 2022 27 Comments

Jump to Recipe Print Recipe

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
Mayonnaise
Sour cream or plain yogurt
All-purpose flour or a gluten-free substitute
Baking powder
Cornstarch
Black pepper
Swiss cheese (or the shredded cheese or your choice)

Directions

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.

And if you’re hungry for more, then click here to get my email updates. You might also like to subscribe to my  YouTube lifestyle channel.

Here’s the printable:

Print Recipe
5 from 5 votes

Healthy Cabbage Casserole

This classic casserole is delicious at any temperature, including cold from the fridge. Serves 4 as a main course or 8 as a side dish.
Prep Time10 mins
Cook Time50 mins
Course: Main Course, Side Dish
Cuisine: French-American

Equipment

  • A greased, 2-quart baking dish

Ingredients

  • 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

Instructions

  • 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.
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Comments

  1. 1

    Tressa says

    July 13, 2022 at 7:52 pm

    I have an abundance of eggs and cabbage is in season. Definitely going to try this.

  2. 2

    Raine D. says

    July 14, 2022 at 8:15 pm

    We love cabbage, although I’ve never in my life massaged one 🙂 I’m always up for new experiences, though, and am always looking for new cabbage recipes, so this looks like a hit on two counts. I like to try a recipe before commenting, but this looks good enough I have a feeling I’m not going to be disappointed so will drop in to say thank you, Kevin. And that I hope you’re having a marvellous summer thus far.

  3. 3

    Kevin Lee Jacobs says

    July 16, 2022 at 10:40 am

    Hi Tressa – Hope you enjoy it!

    Hi Raine – You haven’t lived until you’ve massaged a cabbage. Hope you enjoy the casserole!

  4. 4

    Rvm says

    July 17, 2022 at 8:37 am

    Thanks for this…cabbage is in my list for today (along with zucchini for my grandson who never gets enough)…I can’t wait to try it.
    But…what’s up, Kevin? You seem a bit interior these days. Hope all’s well.

  5. 5

    Kevin Lee Jacobs says

    July 17, 2022 at 9:17 am

    Hi Rvm – Mmm. Not sure what you mean when you say “a bit interior.” Please clarify!

  6. 6

    Donna Whitley says

    July 17, 2022 at 9:22 am

    5 stars
    I love this. I make a similar dish with zucchini. Both are inexpensive and delicious. Thank you! Is all well with you?

  7. 7

    Donna in CT says

    July 17, 2022 at 9:49 am

    This sounds delicious and I’m going to try it although I will have to cut it down quite a bit for just The two of us.

    I’m just wondering, though, what that tiny bit of cornstarch is for when there is also flour in the recipe.

    Thanks!

  8. 8

    Kevin Lee Jacobs says

    July 17, 2022 at 10:00 am

    Hi Donna in CT – Cornstarch is there to absorb excess moisture (explained in the video). Hope you enjoy the casserole!

  9. 9

    jude says

    July 17, 2022 at 10:18 am

    5 stars
    just had my first bite and i’m swooning, kevin. woke up to a thunderstorm so had to hold off on daily hike. saw this recipe and pulled out a languishing half head of red cabbage. used 5 ounces of cheese instead of 4 because i couldn’t bear to leave that little knob alone all by itself. and used a bit of cheddar because i ran out of swiss, mid shred. finally, sprinkled some ground nutmeg on top. wait a sec while i have another bite. okay, i’m back. this hits all the right notes, kevin. thanks for another brilliant recipe. and your story from childhood, too. loved that!

  10. 10

    Kevin Lee Jacobs says

    July 17, 2022 at 10:24 am

    Hi Jude – So glad this casserole was delicious for you! Also, hope you enjoy your hike after the weather clears!

  11. 11

    Mariska L says

    July 17, 2022 at 11:32 am

    Hi Kevin, thanks for the cabbage recipe, I think I’ll try that tonight. Also, for the zucchini recipe as I currently have an abundance of those little green monsters growing in my garden. I tried a new version you can easily grow in a grow bag or large pot. It’s called Renee’s Garden Squash Summer Zucchini Astia. Great for growing in containers but beware, you may have to make a lot more friends.

  12. 12

    Diane says

    July 17, 2022 at 1:30 pm

    Looks good! What do you think about using cole slaw mix (already shredded from store)?

  13. 13

    Ardelle says

    July 17, 2022 at 1:31 pm

    5 stars
    This sounds like a real winner! I will definitely try this as I am trying to eat a lot more veggies along with eggs – I may have to crumble some bacon on top too 🙂 And I also usually have red cabbage in the fridge as I use it routinely in salads – so perhaps today yet. thanks and I hope you are having a wonderful summer of gardening.

  14. 14

    Paula says

    July 17, 2022 at 2:24 pm

    My favorite cabbage story also comes from the 1970s! My mother sent my father to the grocery store for a head of cabbage. That in itself was odd, because he hardly ever was tasked to shop for food. And I must note that he came of age during the Great Depression, a good 30 years earlier than this cabbage story took place. So, when he came home to my mother with the head of cabbage, he had a dazed look on his face, and he said, “Since when has a five-cent cabbage cost 95 cents?!” 🙂 Now, of course, 95 cents would be a bargain.

    I look forward to trying your casserole!

  15. 15

    Nancy says

    July 17, 2022 at 3:06 pm

    5 stars
    I just made this and it is so delicious! Simple and so tasty. Thanks for this great recipe! I will be sharing it (and the pie).

  16. 16

    Leslie D. says

    July 17, 2022 at 3:45 pm

    I love the sound of this, especially since my sister found it earlier, made it and found it very delicious. Many thanks, Kevin.

  17. 17

    Linda says

    July 17, 2022 at 6:57 pm

    Could you use collard greens instead of cabbage in this recipe? We have a ton of collard greens in our garden now.

  18. 18

    Kevin Lee Jacobs says

    July 17, 2022 at 7:03 pm

    Hi Mariska – The new zuke variety sounds like a must-try for me.

    Hi Paula – That is a great story!

    Hi Nancy – So glad you made — and loved — this casserole!

    Hi Leslie – Hope you will give the casserole a try!

  19. 19

    Phyllis says

    July 18, 2022 at 10:01 am

    This sounds real yummy and I will make it for the next family function, but all that dairy would put me over the edge if I even try a bit of it :(!

  20. 20

    Bonnie says

    July 23, 2022 at 1:25 pm

    Hi Kevin. Does this casserole freeze well?

  21. 21

    Carla says

    July 25, 2022 at 6:48 pm

    Made this tonight. My husband and I loved it. It was hard to stop eating it but we did. Now we have a little left for tomorrow.

  22. 22

    Kevin Lee Jacobs says

    July 25, 2022 at 7:24 pm

    Hi Bonnie – This casserole disappears very quickly in my house. I have not had the opportunity to freeze it.

    Hi Carla – I’m so glad you enjoyed it!

  23. 23

    Linda in Ohio says

    July 28, 2022 at 1:47 pm

    Hi Kevin, Your recipes here look delicious, but I am wondering if you have a recommendation for a substitute for the Mayo. My family doesn’t like mayo. I tried it several years back with your tomato pie recipe, but it couldn’t gain traction at our house. I had hoped that with all the other ingredients it might work, but it didn’t. I might try yogurt or sour cream as subs, but you are already using them in the cabbage recipe so maybe it is the fat in the mayo that is needed to keep this all together?

    Thanks!

  24. 24

    Rosie S says

    August 3, 2022 at 9:04 pm

    5 stars
    Oh my, Kevin, this was wonderful!! I made it for lunch and served it with fresh mozzarella, and tomatoes, basil, & cucumbers from the garden. I added a bit of grated Parmesan to use it up, otherwise followed the recipe to the letter! Another winner, thank you.

  25. 25

    June Sweeney says

    August 4, 2022 at 7:58 pm

    Hi, Kevin – I just made this casserole for my husband and myself and enjoyed it very much! I recently discovered goat cheese and used that instead of the sour cream (since we did not have that on hand) and used cheddar rather than swiss. So delicious! I did not realize that massaging the cabbage would release its water. That surprised both my husband and I, but I was the one that had the fun doing it. 🙂 This is the first year that I have ever planted cabbage in my vegetable garden, and it is growing very well. Consequently, I have a lot of it and appreciate recipes involving it so thank you!
    June Sweeney, Colchester, VT

  26. 26

    Mary Beth says

    August 7, 2022 at 12:25 pm

    I made this using Colby Jack cheese, and since it is just me, got to try it at different temperatures. You are right, it is good straight from the fridge.

    Then I made it again, but added chopped onion and crumbled bacon. That was wonderful as well.

  27. 27

    Connie says

    August 8, 2022 at 5:24 pm

    Can this be re- heated if I made it ahead and took it to a family gathering. I would like to serve it warm.

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