Last updated on January 22nd, 2023
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!
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!
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Here’s the printable:
Healthy Cabbage Casserole
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.
Tressa says
I have an abundance of eggs and cabbage is in season. Definitely going to try this.
Raine D. says
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.
Kevin Lee Jacobs says
Hi Tressa – Hope you enjoy it!
Hi Raine – You haven’t lived until you’ve massaged a cabbage. Hope you enjoy the casserole!
Rvm says
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.
Kevin Lee Jacobs says
Hi Rvm – Mmm. Not sure what you mean when you say “a bit interior.” Please clarify!
Donna Whitley says
I love this. I make a similar dish with zucchini. Both are inexpensive and delicious. Thank you! Is all well with you?
Donna in CT says
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!
Kevin Lee Jacobs says
Hi Donna in CT – Cornstarch is there to absorb excess moisture (explained in the video). Hope you enjoy the casserole!
jude says
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!
Kevin Lee Jacobs says
Hi Jude – So glad this casserole was delicious for you! Also, hope you enjoy your hike after the weather clears!
Mariska L says
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.
Diane says
Looks good! What do you think about using cole slaw mix (already shredded from store)?
Ardelle says
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.
Paula says
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!
Nancy says
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).
Leslie D. says
I love the sound of this, especially since my sister found it earlier, made it and found it very delicious. Many thanks, Kevin.
Linda says
Could you use collard greens instead of cabbage in this recipe? We have a ton of collard greens in our garden now.
Kevin Lee Jacobs says
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!
Phyllis says
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 :(!
Bonnie says
Hi Kevin. Does this casserole freeze well?
Carla says
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.
Kevin Lee Jacobs says
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!
Linda in Ohio says
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!
Rosie S says
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.
June Sweeney says
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
Mary Beth says
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.
Connie says
Can this be re- heated if I made it ahead and took it to a family gathering. I would like to serve it warm.
CC says
I am always looking for different ways to make veggies. I had never heard of something like this for cabbage, and was skeptical..but it looked easy so I tried it. I added a chopped apple and sliced onion because it seemed like it would make it more interesting. Was pleasantly surprised with how it came out and will make again.
Pauline Grimm says
I was running thru emails and came upon this recipe. We live quite a ways from a grocery store, so I like to keep cabbage on hand, just in case. Finding this recipe was very timely. It is in the oven now, but topped with cheddar/Monterey jack, because that was also on hand! Yeah!
Pat says
Thanks for this recipe. It looked so good i just had to try it. I did not have cabbage so i used zucchini and topped it with grated sharp cheddar. Served it for Sunday family dinner. It was delicious! Next trip to the grocery store i plan to buy Cabbage and Swiss cheese!!! Can’t wait to try it again.
Pat says
Thanks for this recipe. It looked so good I just had to try it.
I did not have cabbage so i used zucchini and topped it with grated sharp cheddar. Served it for Sunday family dinner. It was delicious! Next trip to the grocery store I plan to buy Cabbage and Swiss cheese!!! Can’t wait to try it again.
Beverly, zone 6, eastern PA says
Just watched the video and printed out the recipe. Ingredients are on the shopping list. Greatly looking forward to massaging cabbage.
Always on the lookout for a new vegetable casserole idea. Grateful for YOU, Kevin!
Louise says
Really looking forward to trying this recipe. Just need nutritional info. Doing a diet that needs protein carbs etc.
Rosie S says
Kevin, had to pop back on here to say how consistently I have made this recipe thru the year, and have enjoyed it so! It seems I always have these ingredients on hand, and then change up the cheese if I don’t. It always works. I even used coconut flour to further reduce the carbs, (and added some more of the moist ingredients to compensate) and it was wonderful! I have shared this recipe with many others. Another winner for sure. Thanks!
Kevin Lee Jacobs says
Hi Rosie S – I’m so glad!!!
Michael says
Greeting from La$ Vega$ – This dish was fantastic. I just made it for my Mom. Love your YouTube channel ✨✨
Charlene says
So yummy! Love this one Kevin!
Randy says
Looks and sounds great do you have any idea on the calorie count on this
Miss Dee says
This is a winner!!!!!!
I am so pleasantly surprised with this one! My only cabbage tried-and-true recipe is a cabbage soup one when I’m feeling so toxic and bloated, and it really does make you feel awesome!
This recipe however, would make a decent mac n’ cheese recipe replacement, I think! My husband is not a fan of mac n’ cheese, though I am and have an amazing recipe, complete with becamel, and etc. I honestly think I could substitute this one! The sauce is amazing! Who needs pasta???? The recipe process is amazing! I’m an experienced cabbage massager, as I do a lot of fermenting, and make my own sauerkraut, and so this fascinated me! I did add some of my fermented daikon, and raw red radishes, also a bit of left over red onion I had, and red chili flakes. I may add a panko crust next time, as I do love it on a wonderful casserole like this one!
Bravo Kevin!
Pierrrette says
Vraiment une très bonne recette. Je vais certainement la refaire. Merci Keven, c’est toujours un plaisir de vous voir cuisiner!
Becky says
This the best cabbage casserole recipe I’ve come across. And I love that it’s gluten free and doesn’t contain any cream soups. With such a few ingredients this is so tasty. I make this regularly now. Thanks so much for the recipe. It truly is delicious!
connie a says
Grea7t recipe, going to try the nutmeg idea! I have not had luck freezing cabbage in other recipes, it does something unpleasant to the texture unfortunately. (Cabbage rollsdstee.)
connie a says
*stew*
Margaret says
Hi Kevin,
I just stumbled across your YouTube channel recently and I have binge watched almost every episode over the past couple of weeks!! You have such a nice speaking voice and your videos are always so enjoyable. ( I wish we were neighbours! LOL but I’m up in Ottawa, Canada.)
Anyway, I’d seen your cabbage dish video and realized I had about a 1/3 of a big green cabbage in the fridge. I know you like yours more plain, but I added a sliced red onion, two stalks of celery and just a bit of cheese on the top (I’m sensitive to lactose so I can get away with occasional nibbles of cheese). I used plant milk instead of the sour cream as I was out of plant yogurt. I sprinkled it with some smoked paprika and baked it. Just delicious!! My husband also enjoyed it. I served it with marinated tofu baked in the oven along with the casserole and some sliced tomato and cucumber.
Thank you (and Lizeth) for all your hard work!
Emily says
Thank you, Kevin, for sharing this recipe! I made it tonight, and it was fantastic! I could swear it tasted almost identical to baked macaroni and cheese, not just because of the cheese topping, but because the cabbage had turned into an unexpectedly soft layer of noodle-like goodness. If I had children who were picky eaters, I’m sure they’d never suspect they were eating mostly cabbage.
Being vegan, I made a few easy ingredient swaps: vegan sour cream, Vegenaise, Daiya cheese shreds, and an egg replacer product called Just Egg. I can’t wait to serve this at a potluck dinner. It’s guaranteed to be a hit with everyone, omnivores and vegetarians alike.
My husband has already asked me to make this again next week. I will do so gladly. I can barely keep myself from going into the fridge and polishing off the leftovers right now.
Jane says
I had some leftover cabbage from St. Patrick’s Day so I thought I’d use it in a breakfast type casserole. Since this had such good reviews I tried it even though it did sound a little bland. I added a little sriracha to the egg mixture and used gruyere cheese instead of Swiss. I also topped it with pico de gallo. The casserole itself was great but we enjoyed the schoozed up version very much. I will make this again.
Jan Franich says
Wow made and it’s absolutely amazing.I live in New Zealand and cabbages are very cheap at the moment so will be making it more often over our winter month’s.
Wania Kocza says
Wonderful delicious recipe. I’ve made many times. Thank you kevin. All my guests love it as well.
CJ says
Can I assemble this the night before and bake it next morning for church lunch?
JL says
great recipe!So delicious ! I made in 9X13 pan and double the recipe It was so good greased the pan with bacon grease for a little more flavor .
Denise Andreas says
Great recipe, relatively easy and good for the budget…see this as a definite go to with endless possibilities. Thank you! Loved it warm and cold.
VickieP says
At first I thought this recipe was going to be bland but, in fact, it isn’t at all. Next time I make it I am going to try the other suggestions for variety: bacon, greasing dish with bacon grease, red pepper flakes, nutmeg, smoked paprika – so may possibilities!
Thank you, Kevin, for a simple but delicious dish!
Pete Young says
Kevin, thank you for a great recipe. I have been making this for the past year and have made it more gluten free. I have arthritis in my hip and knees and I am always looking for anti inflamatory dishes. I make a gluten free mayo, sauté onions, a yellow and red bell peppers. It is a very versatile recipe. Thanks again.
Roxanne Korte Ruckmar says
Is this recipe freezable?
Mandy says
Summer storm comfort food!! Shaved cabbage on mandolin, chose gruyere and topped it with nutmeg before laying down the cheese. I housed half of it all by myself and I regret nothing lol
Thank you <3
I wonder how we could incorporate shaved fennel bulb. I bet that would be so tasty but worry about the moisture. Any thoughts, chef?
Joann Rex says
This was wonderful. Even my husband, who is not a vegetable lover, enjoyed it. The cabbage mellowed out the kielbasa and the kielbasa flavored the cabbage. A perfect marriage. I am passing along the recipe to a friend who often cooks for large groups. Tasty, easy and inexpensive. Marvelous. I greatly enjoy your videos. I love the gardens and you have inspired me to spend a little more time in mine. Thank you. Joann