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Cabbage Casserole Recipe

Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com

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This savory Cabbage Casserole is a cozy winter treat. The consistency is similar to a quiche with a creamy cabbage center, fresh herbs and an irresistible crust. The golden cheesy crust takes this over the top with a slight cheese pull when it’s hot and fresh out of the oven.

We serve this with a hefty dollop of sour cream. My husband eats slices like he does pizza which makes me all giddy because it’s just a glorious slice of vegetables – YES!!

This cabbage casserole pie is everything I love about Ukrainian and Russian recipes – using simple, basic, inexpensive ingredients to make something completely delicious. 

My Mom found this recipe idea on Youtube and made it for a family dinner. Everyone was smitten and we adopted it quickly!

P.S. We have included Amazon affiliate links below for tools needed to make this recipe.

Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com

Cabbage Casserole Ingredients:

4 large eggs
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp corn starch
1 lb or 6 cups (1/2 of a medium head) regular green cabbage, finely sliced
1/2 tsp salt (we use sea salt)
2 Tbsp dill (fresh or frozen), chopped
2 Tbsp green onion, finely chopped, plus more to garnish
4 oz mozzarella cheese (1 1/2 cups shredded)

For Metric Measurements, Click the “Metric” link in the print-friendly recipe below

Ingredients on the table for Cabbage Casserole

Cabbage Pie Photo Instructions:

1. Preheat oven to 375˚F and butter a 9″ pie dish.

2. In a medium mixing bowl, add: 4 eggs, 1/4 cup sour cream and 1/4 cup mayonnaise and whisk to combine.

Two photos of bowls with mixtures for Cabbage Casserole one bowl has a whisk in it

3. In a small mixing bowl, stir together 1/4 cup flour, 1/2 tsp baking powder and 1/2 tsp corn starch. Whisk this flour mixture into the batter until smooth and set aside.

Four photos with bowls, a whisk and a mixture for Cabbage Casserole

4. Place thinly sliced cabbage into a second medium mixing bowl and sprinkle with 1/2 tsp salt. Scrunch the cabbage for 30 seconds to soften it then stir in 2 Tbsp green onion and 2 Tbsp dill.

Two photos of bowls with shredded cabbage

Two photos of bowls with shredded cabbage

5. Spread cabbage mixture over the bottom of your 9″ pie dish and pour the batter evenly over the top. Sprinkle the top with shredded mozzarella and bake on the center rack at 375˚F for about 35 minutes or until top is golden brown.

Two photos of casserole pans with shredded cabbage and one photo shows a mixture being poured in

Two photos of a Cabbage Casserole in a casserole pan

A cooked cabbage casserole

I love how it poofs up out of the oven and the filling is just as tempting as the crust. MMMM mm!

Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com

Print-Friendly Cabbage Casserole Recipe

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Cabbage Casserole Recipe

4.90 from 147 votes
Author: Natasha of NatashasKitchen.com
Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com
This savory cabbage pie is loaded with cabbage and herbs and the batter makes it almost quiche-like. The golden cheesy crust takes this over the top with a slight cheese pull when it's hot and fresh of the oven.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients 

Servings: 6 people
  • 4 large eggs
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp corn starch
  • 1 lb green cabbage, (1/2 medium head or 6 cups finely sliced)
  • 1/2 tsp salt
  • 2 Tbsp dill, fresh or frozen, chopped
  • 2 Tbsp green onion, finely chopped, plus more to garnish
  • 4 oz mozzarella cheese, (1 1/2 cups shredded)

Instructions

  • Preheat oven to 375˚F and butter a 9" round pie dish.
  • In a medium mixing bowl, add 4 eggs, 1/4 cup sour cream and 1/4 cup mayo and whisk until blended.
  • In a small mixing bowl, stir together 1/4 cup flour, 1/2 tsp baking powder and 1/2 tsp corn starch. Whisk flour mixture into batter until smooth. 
  • Place thinly sliced cabbage into second medium mixing bowl and sprinkle with 1/2 tsp salt. Scrunch cabbage for 30 seconds to soften then stir in 2 Tbsp green onion and 2 Tbsp dill. 
  • Spread cabbage mixture over bottom of greased 9" pie dish and pour batter evenly over the top. Sprinkle top with shredded mozzarella and bake on the center rack at 375˚F for about 35 min or until top is golden.

Nutrition Per Serving

220kcal Calories9g Carbs9g Protein16g Fat5g Saturated Fat132mg Cholesterol435mg Sodium238mg Potassium2g Fiber3g Sugar450IU Vitamin A28.1mg Vitamin C171mg Calcium1.2mg Iron
Nutrition Facts
Cabbage Casserole Recipe
Amount per Serving
Calories
220
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
132
mg
44
%
Sodium
 
435
mg
19
%
Potassium
 
238
mg
7
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
9
g
18
%
Vitamin A
 
450
IU
9
%
Vitamin C
 
28.1
mg
34
%
Calcium
 
171
mg
17
%
Iron
 
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Russian, Ukrainian
Keyword: Cabbage Casserole
Skill Level: Side Dish
Cost to Make: Russian-Ukrainian
Calories: 220

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

We hope you all love that nutrition label ⬆. We’re so excited for it because there has been a flood of requests for nutrition info. We’ll be working on adding these to our 700+ other recipes (one at a time) which will take a while, but if it makes your life easier, I am on it!! 🙂 Please note, the serving size is towards the top of the print-friendly recipe and the nutrition label shows values “Per Serving”

A slice of cabbage casserole on a white plate garnished with chives next to a fork

I hope you all love this cabbage casserole pie. It’s tasty, super easy and quick to make; my kind of recipe! If you try this, I’d love to hear from you in a comment below. Have a delicious week my friends!

Love, Natasha ❤

Savory cabbage pie loaded with cabbage and herbs. The batter makes it creamy and quiche-like. A golden cheesy crust takes this cabbage casserole over the top with a slight cheese pull when it's hot and fresh of the oven. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Beth
    November 11, 2023

    This was delicious! Made it per the instructions and we thoroughly enjoyed this dish with a nice crunch from the cabbage. Rather quick-like.

    Reply

    • NatashasKitchen.com
      November 11, 2023

      I’m so glad you enjoyed it, Beth! Thank you for the feedback.

      Reply

  • Christine
    September 4, 2023

    It was delicious! Mine was very wet I might have to add more eggs and spices.

    Reply

  • Don
    September 3, 2023

    I made no changes. It was amazing! I suspect some complaints may originate from chopping the cabbage too coarsely.

    Reply

    • Natasha's Kitchen
      September 4, 2023

      That could be the case but we’re glad to hear that you enjoyed it!

      Reply

  • Julia
    August 29, 2023

    Made this for dinner tonight.
    It was delicious! Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      August 29, 2023

      You’re welcome, Julia. So glad that you loved it!

      Reply

  • Ana
    June 7, 2023

    Very good cabbage casserole to use up leftover head cabbage. I used a cake pad as pie plate seemed to small. It was done cooking in 1/2 hour at 375. We like it as leftovers also. Thanks for all your trusted recipes.

    Reply

    • Natasha's Kitchen
      June 7, 2023

      You’re welcome, Ana. We’re glad that you liked it!

      Reply

  • Cindy
    May 9, 2023

    Scrumptious! Beautiful brown bottom, slices perfectly and tender. Only a few minor changes for my taste….used savoy cabbage that is more tender and added creole seasoning for kick.

    Thank you!! Can’t wait to make it again.

    Reply

    • Natasha's Kitchen
      May 9, 2023

      No worries, thanks for sharing! Glad that you enjoyed our Cabbage Casserole Recipe!

      Reply

  • Roer
    April 13, 2023

    This was my second time making this recipe with a similar outcome as the first time. The batter mixture doesn’t seep down into the cabbage like I think it’s probably intended to, so I didn’t end up with a very “quiche-like” pie and the cabbage seemed a bit dry.

    Reply

    • Natasha
      April 14, 2023

      HI Roer, I wonder if that could be due to slicing the veggies too thick?

      Reply

  • Laura
    March 18, 2023

    I love your pie dish! What brand is it? I plan on making this soon!

    Reply

    • NatashasKitchen.com
      March 18, 2023

      Hi Laura, you can find it in my amazon shop by clicking on “shop” at the top of the page. It’s a 9” deep pie dish. 🙂

      Reply

  • Arlene O'Connor
    March 16, 2023

    Brilliant recipe! I love how the corn starch, baking powder, starch ( I used rice flour) make the pie consistency! I also added potatoes and bacon.

    Reply

    • NatashasKitchen.com
      March 16, 2023

      I’m so glad you loved the recipe, Arlene. Thank you for sharing.

      Reply

  • sandy
    March 7, 2023

    Our family loves this recipe! Do you think making in muffin tins would work for appetizer portions?

    Reply

    • Natasha's Kitchen
      March 7, 2023

      Hi Sandy, great to hear that! I haven’t experimented with that to advise. If you try that, we’d love to know how it goes!

      Reply

  • sara
    February 24, 2023

    Natasha this was amazing! I only added one thing but I feel like it really adds a special touch: small cubes of kielbasa sausage. We also served it with a vinaigrette of red wine vinegar, dijon, small amount of evoo drizzled over the top. Will be putting this into regular rotation!

    Reply

    • NatashasKitchen.com
      February 24, 2023

      Hi Sara! That’s wonderful. Thank you for sharing that with us. That sounds amazing!

      Reply

  • Renee Khmoro
    February 24, 2023

    Hi Natasha! I just pulled this out of the oven a little bit ago and this is absolutely divine! I didn’t have sour cream so I did 1/4 cup milk and squeezed a little less than half a lemon to it and that was my substitute. I added half a tablespoon salt, added a quarter of a onion for flavor, and did 1 tablespoon dill ( I was afraid the dill would be overpowering) and used Mexican cheddar jack shreds instead of the mozzarella. Cook time I pulled out 8-10 min earlier because it browned and was pretty firm to the touch. I didn’t want to over bake. I let it cool for about 10 min before slicing and omg….it was heaven. I am fasting for lent and will be a vegetarian for the next 40 days. I will def be making this at least once a week. So comforting and delicious. Your recipes never disappoint. Thank You!

    Reply

    • NatashasKitchen.com
      February 24, 2023

      Hi Renee! Thank you so much for sharing. I’m glad you loved the recipe.

      Reply

      • Renee khmoro
        February 27, 2023

        I just wanted to come on here and tell you how addicted I am to this recipe. I’ve made it another time after I posted my previous comment and now I am making two, one for my household and another for my sister, she was ranting and raving about it. For those who are hesitant- don’t think twice this is a easy comforting delicious recipe. Natasha I can eat it all in one sitting it’s so good! Thank you again!

        Reply

        • NatashasKitchen.com
          February 27, 2023

          Hi Renee! That’s amazing. I’m so glad you love this. I appreciate the feedback and review. Thank you for coming back to share that with us. 🙂

          Reply

        • NatashasKitchen.com
          February 27, 2023

          That is so kind of you to come back and leave another review. Thank you. I appreciate your feedback. 🙂

          Reply

  • Allie
    January 27, 2023

    Love this dish – have made it 3 times now. Only change i make is no dill because I don’t like it.
    Great accompaniment to any protein or as a main for vegetarians like myself.

    Reply

    • Natashas Kitchen
      January 27, 2023

      I’m so glad you enjoyed it, Allie! Thank you so much for sharing that with me.

      Reply

  • Sue
    January 26, 2023

    I did not have fresh dill but used 6 tsp dry dill instead. Still way too much and over powering. What is the correct substitution for fresh to dry dill?

    Reply

    • Natasha's Kitchen
      January 26, 2023

      Hi Sue, a general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.

      Reply

  • Jocelyne
    January 1, 2023

    thank you for your recipe I love cabbage I going to try this

    Reply

  • Alexandra
    December 17, 2022

    I made this dish for breakfast. My husband and I absolutely loved it!

    Reply

    • Natashas Kitchen
      December 17, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Alexandra!

      Reply

  • Holly
    November 30, 2022

    I love this recipe! My husband enjoys it so much! I stick to the recipe exactly other than adding a couple of extra eggs!

    Reply

    • NatashasKitchen.com
      November 30, 2022

      Hi Holly! So glad to hear that! Thank you for sharing.

      Reply

  • Haley
    October 17, 2022

    I love this recipe!! I made some cabbage rolls and had some extra cabbage leftover so was looking for a recipe to use it in. I wondered how it would be in this since the cabbage was already somewhat cooked for the cabbage rolls, but it turned out soooo good! I didn’t need as much cabbage as recipe called for but just chopped enough to mostly cover my pie plate, then poured the batter over top. No changes to the batter, but I did add some sautéed onion and ham which added some extra flavor. Then seasoned with a little dried dill, garlic, salt, pepper, and paprika. I didn’t have mozzarella, so I used a shredded cheddar cheese blend and Monterey Jack that I had. I also added a tiny bit of Parmesan to the batter. I will definitely be saving this for an easy make ahead breakfast for the week. Once it comes to room temperature I store in my fridge for 3-4 days (if it lasts that long!)

    Reply

    • NatashasKitchen.com
      October 17, 2022

      Hi Haley! Thank you for the feedback. So glad you enjoyed the recipe.

      Reply

  • Roger
    September 19, 2022

    I enjoyed this recipe. It was a fresh twist on cabbage, and I really enjoyed the dill. I think I had too much cabbage, though. It was mounded high and the mayo/sour cream mixture didn’t mix through all the cabbage and get as creamy as I thought it would. I’d make it again and use less cabbage.

    Reply

    • NatashasKitchen.com
      September 19, 2022

      Thank you for the feedback, Roger. 🙂

      Reply

  • Annette
    September 12, 2022

    This was very good. I made 1/2 recipe and it was just right for my pie plate. Used chives (from my garden) and dry dill weed. Added Parmesan and cheddar along with mozzarella. I did massage salt into my thinly sliced cabbage, which I think helps soften & flavor it (think sour kraut). Good way to use up my 1/2 head cabbage. Thanks, I have enjoyed your site and your recipes are great with wonderful cooking tips and instructions.

    Reply

    • NatashasKitchen.com
      September 12, 2022

      That’s great, Annette! I’m so glad you enjoyed this recipe. Thank you for sharing.

      Reply

  • Marjorie
    August 6, 2022

    Made this recipe last night, and followed your recipe exactly. But I used grated cheddar cheese and chopped leek. Absolutely delicious. I will be making this recipe often, Thank you so much for the recipe Natasha.

    Reply

    • NatashasKitchen.com
      August 7, 2022

      Sounds delicious! Thanks for sharing, Marjorie. 🙂

      Reply

  • Patti
    August 3, 2022

    03 August 2022
    Made it last night.it was so delicious!
    I di not measure any ingredients. I added the following;
    Half a large white Cabbage, much more than a pound.
    I put in a whole onion,
    4 green hot peppers some deseeded,
    mixed herbs,
    I used all the sour cream,
    I added the dill to the mixture
    and I put quite a lot of Cheddar Cheese into the mixture,
    and as you suggested the Mozzarella on top.
    Thank you for your guidance and the basic recipe, which I added to.
    I am looking forward to trying many more.
    Thank you again Natasha, I would never have thought of making a cabbage pie. What a pleasant surprise, I will definitely be making it again.

    Reply

    • Natashas Kitchen
      August 3, 2022

      Thank you so much for sharing that with me, Patti!

      Reply

  • RENATE
    April 10, 2022

    This recipe is great, however, I made some changes:
    1. I used sweet cream as I did not have sour cream,
    2. I cooked my chopped cabbage, onions and celery in butter before adding the other ingredients;
    3. I added a garlic/herb spice;
    4. I did not put the cabbage in the bottom of the pie pan, I mixed everything together including the cheese (I used cheddar) and baked it.
    The pie was fluffy and delicious and I served it with Salsa.

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Sounds great! I’m glad the changes that you made worked well in this recipe. Thank you for sharing that with us!

      Reply

  • Lori
    March 30, 2022

    I love cabbage, but this was not very good. It does not have much flavor at all. Very disappointed.

    Reply

    • NatashasKitchen.com
      March 30, 2022

      Hi Lori, I’m sorry you did not enjoy this recipe. Did you make any substitutions? Using fresh dill also helps enhance the flavor.

      Reply

      • N
        October 4, 2022

        Crisp cooked bacon enfolded in the mixture would enhance the flavour. You also could try a 1/8 tsp of nutmeg within the mixture depending on the final amount for the finished casserole. Just go easy with the nutmeg at first and taste to see if you need more!

        Reply

  • Juli
    March 30, 2022

    I tried this recipe yesterday. Did not turn out how I expected unfortunately.
    The cabbage was not cooked through and the ingredients didn’t blend together well.
    Natasha’s other recipes I tried went really well so I don’t know what happened with this one.

    Reply

    • Natasha's Kitchen
      March 30, 2022

      Hi Juli, I’m sorry you did not enjoy this recipe. Did you make any substitutions?

      Reply

  • Kidsallgone
    March 23, 2022

    Hi Natasha! 69 year old retired grandma and am definitely cooking-challenged. However; I’ve made several of your recipes and all have turned out awesome! I made this tonight but I didn’t have fresh dill so I used 1 tbsp of dried dill. How much should I have used? This turned out really good! I had all the ingredients (except the fresh dill) and I highly recommend this as a side dish! Next time I might try 1/2 mozzarella and 1/2 cheddar. We used sour cream with it and I also made some ground chicken breast patties. Thanks for helping out this cooking-challenged old lady 🤩🤩🤩🤩

    Reply

    • Natasha's Kitchen
      March 24, 2022

      You’re welcome! You can cut down on the dried dill a bit next time since you’re not using fresh. Thanks for the review!

      Reply

  • Candice Smith
    March 20, 2022

    Tried this recipe last night and absolutely loved it! Forgot to take a picture but it turned out as beautiful as yours. Used cheddar and parmesan. Just wondering about reheating it in the oven the next night?

    Reply

    • Natasha's Kitchen
      March 20, 2022

      Sounds perfect, Candice! Reheating this will work too.

      Reply

  • Holly
    March 16, 2022

    I made this last week and I am making it again for company! What a nice meal that is so incredibly easy to make. Your food blog is my automatic go-to!

    Reply

    • Natashas Kitchen
      March 16, 2022

      Easy recipes are my favorite! I’m so happy you loved it also, Holly!

      Reply

  • Ann zimmermann
    February 28, 2022

    I love cabbage, came across this recipe, seemed quick and easy, bit dubious that the cabbage wouldn’t soften but it did to our liking! Used cheddar cheese, ( all that I had).
    Well, verdict, a big hit, love it, thank you!! On my list as a favourite!!!

    Reply

    • Natasha's Kitchen
      February 28, 2022

      Hi Ann, good to know that you loved the end result. Thanks a lot for this review!

      Reply

  • Val
    January 31, 2022

    Hi Natasha, about to,try this summer it looks sooooo yummy. My question is I love cabbage and cook a lot. But I cook it for a long time and it still seems tough. Does the pre salting help because I thought it might take longer to,cook. TX. Val

    Reply

    • Natashas Kitchen
      January 31, 2022

      Hi Val, if it’s finally sliced, it should be nice and tender following this process. I hope you love this recipe!

      Reply

      • Nicole H
        August 28, 2022

        finely chopped cabbage and scrunching it with salt is key! WE LOVED THIS LAST NIGHT!!

        Reply

        • Natasha's Kitchen
          August 28, 2022

          Great to hear that, Nicole!

          Reply

  • Jennifer
    December 15, 2021

    This was fine, a bit dry and bland to be honest. I followed the recipe to a tee. Not sure what went wrong.

    Reply

    • Natasha
      December 16, 2021

      Hi Jennifer, did you possibly add too much cabbage? If you do that, make sure to add the other ingredients proportionally or it will seem bland.

      Reply

  • Isabel
    December 12, 2021

    Does this freeze well after it’s been cooked? Has anyone tried to freeze it?

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Hi Isabel, I honestly haven’t experimented with freezing this cabbage casserole so I can’t say for sure, but I think it’s worth experimenting. If you test it out, let me know how you liked it!

      Reply

  • Kohl
    November 20, 2021

    For anyone wondering about almond flour – I have made it 4 or 5 times that way and it works great. Lightly spoon the almond flour into your measuring cup. If you’re packing it in like it’s brown sugar you will be using too much almond flour.

    Reply

    • Natashas Kitchen
      November 20, 2021

      That’s so great! I bet our readers will find this helpful! Thank you for sharing, Kohl!

      Reply

    • Valerie A Maltese
      August 8, 2023

      Ibwould like to try thiscrecioe substituting almond flour for plain flour. Did you use the same measurement for the almond flour, 1/4c?
      Thanks!

      Reply

  • Linda Kemp
    November 7, 2021

    I made this and it’s now our favorite way to eat cabbage. I added some crumbled bacon. I forgot the dill so I sprinkled dried dill on top before I baked it and no one knew i forgot to add it with the ingredients. It tasted so good. Even the leftovers were good the next day.

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Hello Linda, thank you for your review. I’m happy to know that you enjoyed this recipe for Cabbage Casserole, we appreciate this comment.

      Reply

  • Linda
    November 7, 2021

    I made this and it’s now our favorite way to eat cabbage. I added some crumbled bacon. I forgot the dill so I sprinkled dried dill on top before I baked it and no one knew i forgot to add it with the ingredients. It tasted so good. Even the leftovers were good the next day.

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Lovely to hear that, Linda. Thank you for sharing your experience trying out this recipe!

      Reply

  • Sam Liylyy
    October 29, 2021

    Hi,

    Could I make this a day ahead and how would I go about it?

    Reply

    • Natashas Kitchen
      October 30, 2021

      Hi Sam, the salt will soften the cabbage and cause it to release more liquid as it stands – for that reason, I don’t think it is a good option to make it ahead before baking. It does reheat well, though.

      Reply

  • Patricia Mitchell
    October 12, 2021

    As a rule, I do not comment before trying a recipe; however, your Page is first when searching for ideas. Have not been disappointed. I have saved and tried too many of your recipes to count. I recently had dental surgery so limited to soft foods for awhile and and I have adjusted a recipe just a tiny bit for this. Cabbage casserole is definitely on the menu for tomorrow. You are truly dedicated to your followers. Always enjoy how kind and helpful you are as you respond to reviews.

    Reply

    • Natasha's Kitchen
      October 13, 2021

      Thank you for your nice words and comments, Patricia. It helps inspire me to do better and create more content. I hope you’ll love the recipes that you will try!

      Reply

    • Mary
      March 8, 2022

      Natasha, Thankyou for his recipe. I made this and chopped the cabbage fine 6 cups.when it was time for pie plate there was too much cabbage for 9in pan so I chose 10 in and it fit great. When cooked it was a bit bland and crispy in some areas. What did I I do wrong.

      Reply

      • Natasha
        March 9, 2022

        Hi Mary, did you possibly tightly pack the cabbage? Was it about 1/2 medium head of cabbage? It sounds like maybe too much cabbage.

        Reply

  • KC
    September 30, 2021

    Would purple cabbage work for this recipe?

    Reply

    • KC
      September 30, 2021

      Oops– I meant red– lookin’ like a novice 😛

      Reply

    • Natasha
      September 30, 2021

      I still call it purple because it’s totally purple. Ha ha! It it was up to me, I would call it purple. I haven’t tested this with purple/red cabbage but I think the color may be a little unpleasant.

      Reply

  • Julie
    August 30, 2021

    This is absolutely delicious!

    Reply

    • Natashas Kitchen
      August 30, 2021

      I’m so glad you enjoyed it!

      Reply

  • Marlene
    August 28, 2021

    I made this last night and it was delicious! Next time I would do as someone else suggested and use a stronger cheese, like Swiss. Oh, and maybe a bit of corned beef, with thousand island dressing on top?? Or Monterey Jack with chopped green chilies? Gouda cheese with sliced bratwurst inside? The possibilities are endless! But I followed your recipe and we loved it! Even good cold!

    Reply

    • Natashas Kitchen
      August 28, 2021

      I’m so happy you enjoyed it, Marlene!!

      Reply

  • Patty
    August 2, 2021

    What flour do you suggest to make it gluten free?

    Reply

    • Natashas Kitchen
      August 2, 2021

      Hi Patty, I honestly haven’t tried this with almond/ gluten flour so it is difficult to advise on that but you might have better results replacing the all-purpose flour with gluten-free baking flour. If you test it out with the almond flour, let me know how it goes

      Reply

  • Yvonne
    July 24, 2021

    This looks wonderful! I cook for a residential facility and we have a lot frozen cabbage in the freezer. What suggestions do you have for using it in this recipe?

    Reply

    • Natasha
      July 24, 2021

      Hi Yvonne, I haven’t tried this with frozen cabbage but I think it could work well. I would thaw it in the refrigerator before using.

      Reply

      • Milli Meyer
        October 16, 2021

        Never knew you could freeze cabbage. I just keep it in the refrigerator. Thanks for info.

        Reply

        • Holly
          January 23, 2022

          I just made this and it was tasty! I used cheddar cheese because that’s what I had, and I added browned ground beef on top of the cabbage.

          Reply

  • Kim
    July 7, 2021

    This is delicious!! I made no changes.

    Reply

    • Natasha's Kitchen
      July 8, 2021

      Thanks for your good feedback, Kim!

      Reply

  • Tamela
    April 29, 2021

    This has become our favorite “clean out the frig” recipe. Today it had shredded summer squash, mushrooms, leftover frozen mixed vegetables, shallots, scallions, herbs from the garden: parsley, dill, Marjoram. Plus all the bits and bobs of cheese ends: motz, gruyere, and Swiss. No cabbage today but we love it that way too!

    Reply

    • Natashas Kitchen
      April 29, 2021

      Yum! That sounds amazing! I’m so glad you enjoyed it!

      Reply

  • barbara sanders
    April 10, 2021

    I made this tonight it was so good went by your reciepe but next time i want to try some cooked crumbled bacon and use pepper jack cheese you are one of my favorites love your site

    Reply

    • Natashas Kitchen
      April 10, 2021

      Great idea! I’d love to know how you like it if you try that!

      Reply

  • Lynda Penner
    March 27, 2021

    I do appreciate the nutrition info. I am cooking for a diabetic so the info is super helpful. Thanks so much.

    Reply

    • Natashas Kitchen
      March 27, 2021

      I’m glad that’s helpful, Lynda! Thank you so much for sharing that with me.

      Reply

  • Monmrksic
    March 17, 2021

    Just love all your recipes- would love to see more of your heritage recipes, so many beautiful “old” recipes you have!! Thank you!!

    Reply

    • Natashas Kitchen
      March 17, 2021

      Thank you for that wonderful feedback and suggestion.

      Reply

  • Ann
    February 24, 2021

    This is the best cabbage pie recipe! Trust me, I’ve tried many and almost gave up. Lol. I added some green pepper because I had extra. It’s a great way to use up vegetables from the fridge.

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Ann, that is awesome feedback! Thank you so much for sharing that with us, I’m glad you found a recipe for cabbage casserole that you finally love!

      Reply

  • Valintyna
    January 27, 2021

    Absolutely amazing! I love it. Only one question. May I use a Napa cabbage instead?
    Thank you!

    Reply

    • Natashas Kitchen
      January 27, 2021

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

      • Valentyna
        February 2, 2021

        Hi Natasha!
        I tried Napa cabbage and it cooked grate! Kids love this pie.
        I only used less eggs and more sour cream instead. It worked very tasty. Thank you .

        Reply

        • Natasha's Kitchen
          February 2, 2021

          So good to know that. Thank you for sharing that with us!

          Reply

    • Monica
      February 18, 2021

      Hello, can you make this without the flour?

      Reply

  • Gezina Janse van Rensburg
    January 21, 2021

    Hi Natasha, my whole family loved the cabbage casserole! It was delicious!! I substituted the sour cream with an equal amount of coconut milk and a dash of lemon juice – didn’t have sour cream in the fridge… Thank you for sharing the recipe! So easy to make…

    Reply

    • Natashas Kitchen
      January 22, 2021

      I’m so glad you enjoyed this recipe! Thank you for that wonderful review! Don’t you love easy recipes?

      Reply

  • Lyn
    January 7, 2021

    Thanks so much for sharing this recipe. It takes me back to my childhood when my mum used to make something very similar to get me to eat my veg!!

    Reply

    • Natasha's Kitchen
      January 7, 2021

      You are most welcome, Lyn!

      Reply

    • Ann
      March 17, 2021

      Is this served as an entree or side dish?

      Reply

      • Natashas Kitchen
        March 17, 2021

        Hi Ann, The recipe serves 6 as a side. You can use it as a side or an entree.

        Reply

  • Tamela
    October 18, 2020

    We just love this recipe. So versatile and nutritious. I often use it for clean-out-the fridge leftovers. We have a large household so it’s easy to double or triple. Tastes good cold out of the fridge for a quick snack, transports well in a lunch tote.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hello Tamela, thank you for your comments and feedback. Glad you loved this recipe!

      Reply

  • Natalia
    September 7, 2020

    I always have leftover cabbage after making bortsch and never know what to do with it. And this dish is a perfect solution! Made it today and loved it!

    Reply

    • Natashas Kitchen
      September 7, 2020

      I’m so happy you enjoyed that Natalia!

      Reply

  • Bex
    August 29, 2020

    This is a great recipe. Yummy on its own, plus its versatile. I have made this with raw cabbage as the recipe states, and with leftover sauteed cabbage and shredded carrots, both with delicious results. I have also added chopped up bacon (cooked in advance), from time to time. Definitely a favourite of mine.

    Reply

    • Natashas Kitchen
      August 29, 2020

      Thank you so much for sharing that with us Bex! I’m happy you enjoyed that!

      Reply

  • Cissy
    August 27, 2020

    I was looking forward to trying this recipe and was not disappointed. I did make some changes as follows.
    1/2 Cup of mayo-no sour cream
    almond flour instead of reg
    pkt of ranch dressing/dip mix instead of spices.
    i didn’t incorporate the cheese but just used on top. This recipe is a keeper. Wonderful.

    Reply

    • Natashas Kitchen
      August 27, 2020

      Thank you for sharing that with us Cissy. I’m so glad you enjoyed that!

      Reply

  • larrycaracciolo
    August 17, 2020

    More flavor? Do you want salty or peppery? Loads of Garlic? Isn’t traditional Ukie cooking rather heavy on the salt?

    I looked at the recipe; I might leave out the corn starch and use less flour. Use fresh ground pepper (your mileage will vary), more dill, and garlic. I could also suggest using Hungarian buttermilk (or Bavarian buttermilk) instead of yogurt/mayo. Some mayonaisse can be rather bland. Personally I like Heinz mayo; it’s got a lemony tangy kick to it. Superb with french fries, BTW.

    My mother was ukranian, and I learned to use spices liberally, esp pepper.

    Reply

  • Lucia
    August 12, 2020

    This was okay at the first eating, however the mozzeralla was flavorless and turned into a leathery cap. I replace the cheese with a monterey jack/gruyere mix upon reheating and it was AMAZING. Highly recommend using a more flavorful cheese. Will definitely make this again!

    Reply

    • larrycaracciolo
      August 17, 2020

      I also like jack and gruyere (which is slightly more expensive). Mozz can become…leathery. There my be some add’l Euro cheese selections at your higher-end stores.

      Reply

  • Ivanka
    August 9, 2020

    Hello from Ukraine!
    Natasha, what cup do you use? A metric one (250 ml)? Or the US one (almost 240 ml)? Or does it not play any role?
    Just want to know for the future.
    Thank you so much for sharing the recipes of scrumptuous dishes, including Ukrainian ones!

    Reply

    • Natasha
      August 9, 2020

      Hi Ivanka, I would go with the 240ml US measurement. On many of our recipes, if you click “metric” in the recipe card, it will show you the ingredient measurements in metric.

      Reply

  • Xenia
    July 1, 2020

    This is great, even for non-cabbage lovers! Delicious! Minor correction: I did find that 1 1/2 cup cheese is 6 ounces. Or 4 ounces of cheese is 1 cup. So not sure what amount you really meant, but more cheese is usually better, anyway!!! I used chives instead of green onion, and no dill. YUM!

    Reply

    • Natasha's Kitchen
      July 2, 2020

      Thank you for sharing that with us and for giving this recipe excellent feedback!

      Reply

  • kathy
    May 11, 2020

    just finished this for dinner. we really liked it, its easy, and is a good way to use cabbage, which is popular in our family. served with pork pot stickers and would also be good with a ham! thanks for this, its a good one

    Reply

    • Natashas Kitchen
      May 11, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Marly
    April 29, 2020

    Can we double the recipe? If yes, are there any new specifications for it to work out?

    Reply

    • Natashas Kitchen
      April 29, 2020

      Hi Marly, You would double everything in the recipe. It may take slightly longer to cook.

      Reply

  • Lauren
    April 22, 2020

    Made this the other night. We’re lucky to have an amazing Italian market founded over100 years ago in our town (love Wegmans; avoiding Wegmans). They sell a 4-cheese blend I’d never purchased before. Mozzarella, Parmesan, Asiago & Reggiano. Wow.

    And I bet you could substitute asparagus, Brussels sprouts, even potatoes. Or parsnips. Or any veggie you have on hand. A keeper for sure!

    Reply

    • Natasha's Kitchen
      April 22, 2020

      So nice to know that, Lauren. I’m glad that you were able to give this recipe a try!

      Reply

  • Lauren
    April 20, 2020

    Just finished half tomorrow’s dinner is ready! Wow. So good for “cuisine.” We have a great Italian market here so was able to get really fresh dill they also have a big nursery). As I didn’t want to go to a big store I picked up a four-cheese Italian blend they sell for the topping. I recommend it!! I added more dill (bc duh fresh dill in NY!) and used one green onion which is more than suggested. But I’ve heard you can grow new onions from the toot end so here how’s my windowsill experiment!!

    Reply

    • Natashas Kitchen
      April 20, 2020

      Thank you so much for sharing that with me Lauren! I’m so glad you enjoyed this recipe!

      Reply

  • Tina W.
    April 10, 2020

    Very nice, easy to prepare recipe that I made today for dinner. A few alterations based on previous reviews… I increased the dill & scallions. For the cheese, I used Comte, which gave a bolder flavor. Also added a teaspoon of grainy mustard to the egg mixture. Loved the puffy top over a very creamy bottom. Served the dish as a side to grilled bratwurst.

    Reply

    • Natasha's Kitchen
      April 10, 2020

      Thank you for sharing with us some tips, Tina. That is very useful information for othere who may want to make some changes too. I appreciate your comments and feedback!

      Reply

  • Tim C.
    April 9, 2020

    Made this tonight and everyone loved it. Cut back on the dill because we used dried instead of fresh. Nice to find new recipes using cabbage.

    Reply

    • Natashas Kitchen
      April 9, 2020

      I’m so glad you enjoyed it!

      Reply

  • Rita Camilo
    March 28, 2020

    Hi Natasha,
    I made this for lunch, with minor substitutions, as I didn’t have some of the ingredients. It was very tasty
    I was wondering if you think it would work with shredded potato instead of cabbage?
    Thank you.

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Rita, I have not tested that with shredded potato but it sounds like a wonderful idea. You may need to increase bake time with potatoes. If you experiment, let me know how you liked the recipe.

      Reply

  • kate Laux
    February 18, 2020

    Is it possible to make ahead, say in the morning, and bake at night?

    Reply

    • Natashas Kitchen
      February 18, 2020

      Hi Kate, I haven’t tried that but I would be concerned that the cabbage would get juicy from the salt in the recipe if kept unbaked overnight.

      Reply

  • Sherry
    January 26, 2020

    Any chance this could be made the night before and baked the next morning?

    Reply

    • Natasha
      January 28, 2020

      Hi Sherry, I haven’t tried that but I would be concerned that the cabbage would get juicy from the salt in the recipe if kept unbaked overnight.

      Reply

  • Vee
    January 26, 2020

    This was delicious and simple, thank you! I didn’t have sour cream on hand so I used plain yogurt and it turned out great. Even the cabbage-hater in our house liked it

    Reply

    • Natashas Kitchen
      January 27, 2020

      That’s amazing! Thank you so much for sharing that with me, Vee!

      Reply

  • Lana
    December 8, 2019

    I read all these 5 star comments but was a bit disappointed when I made the casserole myself. It’s pretty bland, just not enough flavor for me. It needs something.

    Reply

    • Natasha
      December 9, 2019

      Hi Lana, I’m sorry you didn’t enjoy it. This has been a well-loved recipe by readers. Did you possibly change, substitute or omit anything? Also, make sure you don’t use too much cabbage or it may turn out bland if you don’t increase everything proportionally.

      Reply

    • B
      August 17, 2020

      i’m with you on this Lana. something else needs to be added – no matter what everyone else says – glad i’m not the only one thinking this….

      Reply

  • Emily
    July 9, 2019

    Hi Natasha:) Do the leftovers from this recipe keep/reheat well? I’m eager to try it out, since I absolutely adore cabbage (and it’s budget-friendly too!) but as I’m only cooking for myself, I wanted to ask how you might reheat the leftovers (although to be honest I’d probably eat this cold too lol!)

    Reply

    • Natashas Kitchen
      July 9, 2019

      Hi Emily! It reheats well! I hope you love this recipe!

      Reply

      • Emily
        July 9, 2019

        This recipe was fantastic! The grocery store only had red cabbage so I ended up buying a bag of pre-shredded green cabbage, and got distracted talking on the phone while making this (*facepalm*) so long story short I forgot to add the flour with the eggs and ended up just mixing it altogether with the cabbage in a bowl and then baking it off – and despite all that, it came out amazing!! This recipe is foolproof!

        Reply

        • Natashas Kitchen
          July 9, 2019

          I’m so happy that worked our and you enjoyed that. Thank you for sharing that with us!

          Reply

  • Elizabeth Lyashevskiy
    July 6, 2019

    I really loved this! So surprised it wasn’t a hit with my hubby, since he’s the Slav in the family. All that man will eat is soup! SO frustrating! Lol…but I love all your recipes! Another one to bookmark. I think this would be a great dish to bring to a party.

    Reply

    • Natashas Kitchen
      July 6, 2019

      Thank you so much for sharing that with me.I’m so glad YOU enjoyed it, Elizabeth!

      Reply

  • Candy
    April 29, 2019

    Do you put cabbage in raw

    Reply

  • Summer
    March 25, 2019

    This is an evergreen favorite of mine! Have made it three times. Love that cabbage is at the center but it’s still so delicious and indulgent. Surely my Ukrainian fiancé loves it.

    Reply

    • Natashas Kitchen
      March 25, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Alicia
    March 13, 2019

    Made it as per recipe and we liked it. Next time I’ll add more green onions and about a teaspoon of sugar to the cabbage. Being of east European background we love cabbage and always added a bit of sugar to enhance flavor. Served this with kielbasa and it was a great accompaniment!

    Reply

    • Natashas Kitchen
      March 13, 2019

      I’m so happy you enjoyed that. Thank you for sharing that awesome tip with us!

      Reply

  • Jordyn
    February 22, 2019

    Does this freeze well?

    Reply

    • Natasha
      February 22, 2019

      Hi Jordyn, I honestly haven’t experimented with freezing this cabbage casserole so I can’t say for sure, but I think it’s worth experimenting. If you test it out, let me know how you liked it!

      Reply

      • Tamela
        October 18, 2020

        I tried freezing some wedges. The flavors were fine but the texture was a little spongey.

        Reply

  • Gina
    October 22, 2018

    This turned out excellent – like a yummier, more creative take on a frittata. Plus, it allowed me to use the leftover cabbage I had in the fridge from the Lazy Cabbage Rolls I made a few days prior! Thank you for sharing these wonderful Russian/Ukrainian recipes with us!

    Reply

    • Natashas Kitchen
      October 22, 2018

      That’s so great, Gina! Thank you for this wonderful feedback.

      Reply

  • Veronika
    October 18, 2018

    hello Natasha,made this casserole tonight and it came out perfect! Simple to make and quick to eat.We had it with a little dollop of sour cream on the side.Definitely reccomend,especially a good meal to make when it’s cold outside .

    Reply

    • Natashas Kitchen
      October 18, 2018

      Thank you for sharing that with us, Veronika! I agree it is perfect for colder weather!

      Reply

  • denis brassard
    September 17, 2018

    Green onions or ciboulette?

    Reply

    • Natashas Kitchen
      September 17, 2018

      Hi Denis. this recipe calls for green onions 🙂

      Reply

    • Bonni
      February 23, 2019

      Oooo….how fancy. Can’t you just say chives? Lol.

      Reply

      • Bex
        August 29, 2020

        Chives, while in the onion family, are different than Green Onions. Scallions and Green Onions are the same thing with different names. https://www.myrecipes.com/how-to/cooking-questions/what-are-chives-green-onions-scallions

        Reply

  • Renee Jarreau
    August 13, 2018

    I think this is a very simple dish. Was wondering if cooked shrimp, crab meat or cooked crawfish would make it even better?
    A Louisiana gal!

    Reply

    • Natasha
      August 13, 2018

      Hi Renee, that sure sounds delicious! If you experiment, please let me know how it goes 🙂

      Reply

      • Renee Jarreau
        August 13, 2018

        I love your site. I’m not great at different dishes. Meat, rice & gravy and beans. Not a throw together kinda gal! lol Can’t wait to try the dishes I have found so far. Will let you know! Have a wonderful evening.

        Reply

        • Natashas Kitchen
          August 13, 2018

          You also! Thank you Renee!

          Reply

  • Isabel
    August 10, 2018

    Thanks for the recipe! I made it and it was delious.

    Reply

    • Natashas Kitchen
      August 10, 2018

      You’re welcome! I’m so happy you enjoyed it Isabel!

      Reply

  • Kimberly Nghiem
    August 6, 2018

    Love this recipe! Made this on Saturday morning for breakfast…reminds me of a healthy version of quiche (without the dough) but it was so good.I didn’t have cornstarch with me but I think it turned out really well! Thanks Natasha!

    Reply

    • Natashas Kitchen
      August 6, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • coolbee
    July 26, 2018

    dear natasha,

    i just made this casserole, and it’s delightful! i was so nervous because i’d never made a casserole before, and i had to make a few substitutions since i didn’t have all of the ingredients. ie: for sour cream i used 1/4 cup full fat cottage cheese + a tiny bit of cream of tartar, and for fresh dill, i used a sprinkle of dry dill and basil.

    i took a picture because i’m so happy with the way it looks and tastes! https://i.imgur.com/yPigUX2.jpg

    thank you so much! have a wonderful day <3

    Reply

    • Natashas Kitchen
      July 26, 2018

      Thank you for sharing that image with all of us! I’m so happy you enjoyed that and yes that looks fabulous! 🙂

      Reply

  • Maria
    June 27, 2018

    Hi, Natasha
    It’s me again. Just to let you know I just made this dish. Hubby had 3 big chunks of it 😉 So, for sure, this will be added in my must-do list. Thank you so much for sharing it!

    Reply

    • Natashas Kitchen
      June 27, 2018

      Hi Maria! That’s so great! It sounds like you have a new favorite!

      Reply

  • Maria
    June 26, 2018

    A little miscommunication between me and hubby, and we ended up having 3 giant cabbages in the fridge. Looked up some recipes, read reviews and decided yours looks and “tastes” the best. Clear step-by-step pictures, complete with mass conversion (I live in France) sure makes the recipe easier to follow. A little “problem” in the preparation as the weights are mentioned again, but this time no conversion, only to find out it was the whole ingredients lol. All in all, great recipe! And thank you for saving my cabbages! <3

    Reply

    • Natashas Kitchen
      June 27, 2018

      I’m so happy you enjoyed it Maria!

      Reply

  • Sarah
    June 22, 2018

    Loved it. Had a mixture of cheddar and mozzarella in the house. Really nice side dish for meat eaters, and main dish for vegetarians.

    Reply

    • Natashas Kitchen
      June 22, 2018

      I’m so glad you enjoyed it!

      Reply

  • Andrea Driscoll
    June 11, 2018

    I don’t care for eggy flavor. Please let me know if the egg taste is covered up with this recipe.

    Reply

    • Natasha
      June 12, 2018

      Hi Andrea, I haven’t noticed any overly eggy flavor. It does have an egg based batter but I wouldn’t say it’s overly eggy.

      Reply

  • Granee
    April 9, 2018

    Delicious! Wouldn’t change a thing.

    Reply

    • Natasha's Kitchen
      April 9, 2018

      Great, I’m glad it is perfect for you! Thanks for sharing!

      Reply

  • Pauline
    March 17, 2018

    Hi there….could I just use self raising flour instead of the combination of flour, baking powder and corn starch? Thanks.

    Reply

    • Natasha
      natashaskitchen
      March 17, 2018

      Hi Pauline, I haven’t tried that substitution so it is difficult to guess but it sounds like it could work. I don’t believe self rising flour has corn starch in it though – so you would be missing that component. If you experiment, let me know how it goes 🙂

      Reply

  • Pam
    March 16, 2018

    Made this for supper. My husband is on his 3rd slice. The only thing I did different was I added garlic and browned turkey sausage. Very filling and flavorful and 7 SP if on weight watchers. Definitely making again

    Reply

    • Natasha's Kitchen
      March 17, 2018

      That’s great Pam! I’m happy to hear how much you both love the recipe. Thanks for sharing your great review!

      Reply

  • Cynthia
    March 12, 2018

    I made this last night as a side dish with turkey meatloaf. Rave reviews! I have cooked/baked many of your recipes… always delicious!

    Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m glad to hear that Cynthia! Thanks for sharing your excellent review!

      Reply

  • Trina Flynn
    March 7, 2018

    I need to make your Cabbage Casserole recipe!! It looks delicious 🙂

    Reply

    • Natasha's Kitchen
      March 7, 2018

      It’s gotten rave reviews already! I hope you try it and tell me what you think Trina!

      Reply

  • Larissa
    March 5, 2018

    I made this dish for my breakfast all last week. It was so good and filling. I ended up telling a couple members of my family about it so they could make it too.

    Reply

    • Natasha's Kitchen
      March 5, 2018

      I’m glad you enjoy the recipe Larissa! Thanks for sharing your review and recipe! 🙂

      Reply

  • Tani
    March 2, 2018

    I made this today for breakfast after craving it everyday since you posted this, didn’t have green onion so I sautéed regular onion, and didn’t have the cornstarch, also I probably used a little more salt, it turned out delicious.. satisfied my cravings.. such an easy but yummy dish. Thanks again.

    Reply

    • Natasha's Kitchen
      March 2, 2018

      My pleasure Tani! I’m glad you love the recipe. Thanks for sharing your fantastic review with other readers!

      Reply

  • Lk
    March 2, 2018

    Thanks for sharing recipe. Delicious! Planning to make it again.

    Reply

    • Natasha's Kitchen
      March 2, 2018

      My pleasure! I’m glad you enjoy the recipe, thanks for sharing!

      Reply

  • Vicki
    February 28, 2018

    Absolutely delicious, made this last night with 4 cups of cabbage (because thats all I had) and we loved it. We also enjoyed the leftovers for lunch today, it was just as good cold as hot!

    Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Vicki, I’m so happy you loved it 🙂 Thank you for sharing your amazing review! 🙂

      Reply

  • The Facebook Foodie
    February 28, 2018

    Hi!

    Can you state what cabbage you were using? Regular, Savoy, Napa, other?

    Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi there, this is a regular green cabbage. I updated the recipe to specify 🙂

      Reply

      • natalie
        March 15, 2018

        Hi Natasha, Can you make it ahead of time and bake it couple hours later??

        Reply

        • Natasha
          natashaskitchen
          March 15, 2018

          Hi Natalie, the salt will soften the cabbage and cause it to release more liquid as it stands – for that reason, I don’t think it is a good option to make it ahead before baking. It does reheat well though.

          Reply

  • Heather from Sacramento, California
    February 27, 2018

    Hi Natasha, I enjoy your blog- especially your Ukranian and Russian recipes. I would like to know what this recipe is called in Ukranian.
    I made it for dinner tonight and my family and I really enjoyed the dill. My only change was to substitute Gruyere cheese for the mozzarella because that is what was in my kitchen. But even with the stronger flavored cheese, this was really good. My husband commented that you know it’s good when he DIDN’T feel the need to douse it with hot sauce, like he does just about everything else!
    Thanks for sharing it.

    Reply

    • Natasha's Kitchen
      February 28, 2018

      You’re welcome Heather! I’m happy to hear how much you and your family enjoy the recipes. Thanks for following and sharing your fantastic review!

      Reply

  • Vita
    February 27, 2018

    Thanks for the recipe! Was delicious. I served it for breakfast for geusts paired with breakfast sausage and kolbasa to complete the meal. Love that you have recipe of all kinds even more healthier and keto friendly. Would you sometime consider posting an easy egg rolls recipe?

    Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi Vita, I have a couple of egg roll recipes posted but it’s been while since I made eggrolls 🙂 Thanks for the suggestion!

      Reply

  • Patricia
    February 27, 2018

    What exactly is a serving size or how many servings are there?
    Just made this and love it!

    Reply

    • Natasha's Kitchen
      February 27, 2018

      I’m happy to hear how much you enjoy the recipe Patricia! The recipe serves 6 as a side.

      Reply

  • I.F.
    February 27, 2018

    What brand is your whisk? 🙂

    Reply

  • Kathy
    February 26, 2018

    I have made this twice. Sorry but I threw the first batch in the trash and think maybe I used TOO much cabbage. Tonight I made again and used less cabbage (4 cups) and let it soften longer. I also added garlic, crushed red pepper flakes and old bay seasoning. It is a beautiful presentation and much more flavor then first try. However unless I put a ton of sour cream on I don’t feel this dish. Sorry it is probably just me. Love your recipes but this one is just not a winner. Maybe I did something wrong..

    Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Kathy, when we make it per the recipe, we love the simplicity of the flavors and feel they work well together. It could be the modifications? It will definitely seem more bland if there is too much cabbage. Also, you don’t want it to stand and soften for too long or it will release more liquid. I hope that’s helpful.

      Reply

  • Louanne
    February 26, 2018

    As soon as I saw this recipe, I immediately added cabbage to my grocery list. I made it last night, and because I’m on weight watchers, I made some changes to fit into my points. It is so delicious, Natasha! I still have half of a cabbage, so I’m making it again to bring to my office for our breakfast meeting. I tagged you on Instagram with a photo.

    Reply

    • Natasha's Kitchen
      February 26, 2018

      Awesome! I’m glad to hear how much you enjoy the recipe and I look forward to seeing your photo! Thanks for sharing your wonderful review!

      Reply

      • Nancy
        July 30, 2021

        What substitutes did you make for WW? I’m on it too. Thank you

        Reply

  • Jeanne
    February 26, 2018

    Delicious! Made this as a side with chicken. Brought leftovers for work.

    Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m glad you enjoy the recipe Jeanne! Thanks for sharing your great review!

      Reply

  • LarryC
    February 24, 2018

    Hi Natasha. Years ago, an old girlfriend (a Ukie) told me about her father’s cabbage pie. He didn’t shred the cabbage but laid out in layers using cabbage leaves, whole, and he used heavy cream as a filling. I was skeptical but after one bite, her father gave me a half-pie, such was the smile on my face.

    It is odd as I was thinking to search for cabbage pie recipies this weekend!

    Reply

    • Natasha's Kitchen
      February 24, 2018

      I’m glad the recipe brings back fond memories Larry! Please let me know what you think when you decide to make it!

      Reply

  • Cristina Sanchez
    February 24, 2018

    Hi Natasha, this dish looks delicious, I want to make it, but I am not sure what kind of cabbage you use, I know 2, the green cabbage and the savvoy cabbage that is more crispy.
    Can you tell me wich one I have to use? Thank you!!!!

    Reply

    • Natasha
      natashaskitchen
      February 24, 2018

      Hi Cristina, it is just the plain green cabbage 🙂 I haven’t tried with savvoy cabbage so I can’t say for sure how that substitution would work. If you test it out, let me know how it goes 🙂

      Reply

      • Cristina Sanchez
        February 28, 2018

        Hi Natasha, I made this cabbage casserole last night, I used the plain green cabbage, this dish was delicious, I say it was because is gone, my family loved it!! Thank you again for your wonderful recipes. My family already know you, even my 12 years old grandaughter has made some of your recipes, and she joined your youtube channel!!! Blessing for you and your beautiful family!!!

        Reply

        • Natasha's Kitchen
          February 28, 2018

          My pleasure Cristina! I’m happy to hear how much you and your family enjoy the recipes. Thanks for following and sharing your excellent review! God Bless 🙂

          Reply

  • Lina
    February 24, 2018

    This looks delicious! Can it be prepared the night before and baked for lunch the next day?

    Reply

    • Natasha
      natashaskitchen
      February 24, 2018

      Hi Lina, I haven’t tried that so I’m not 100% sure how that would affect the overall texture or if the cabbage would get too juicy sitting overnight before baking. I think it could work but I can’t say for sure without testing first.

      Reply

  • Cheryl
    February 23, 2018

    Do you have experience using almond flour? Trying for gluten & low carb so I want to use almond flour.

    Reply

    • Natasha
      natashaskitchen
      February 23, 2018

      Hi Cheryl, I honestly haven’t tried this with almond flour so it is difficult to advise on that but you might have better results replacing the all-purpose flour with a gluten free baking flour. If you test it out with the almond flour, let me know how it goes 🙂

      Reply

  • Bara Dale
    February 23, 2018

    Followed the recipe and it looked attractive and appetizing . However, something was missing. It tasted bland. I will try it again using sautéed onions, more salt and pepper, butter pads and perhaps more sour cream.

    Reply

    • Natasha
      natashaskitchen
      February 23, 2018

      Hi Bara, I am always happy to help troubleshoot! With this one, it is important to use the correct proportions of ingredients. For example, too much cabbage will make it more bland if other ingredients are not increased proportionally. Also, if the cheese is used over the top, it normally isn’t necessary to add butter pads since some of the oils from the cheese go into the casserole and the cheese also seals in the moisture in the casserole while it is baking. I hope that helps! 😉

      Reply

  • Jo-Anne
    February 22, 2018

    Was delicious!

    Reply

    • Natasha's Kitchen
      February 22, 2018

      Yes!! I’m glad you like it Jo-Anne! Thanks for sharing!

      Reply

  • Elizabeth A Rhyneer
    February 22, 2018

    Thank you, this looks great and will be a great Sunday Breakfast.

    Reply

    • Natasha's Kitchen
      February 22, 2018

      My pleasure Elizabeth! Please let me know what you think!

      Reply

  • Nataliya
    February 22, 2018

    Made the cabbage casserole last night and it was delicious, it was easy to make and everybody loved it. Thank you Natasha I enjoy your recipes.👍🍴

    Reply

    • Natasha's Kitchen
      February 22, 2018

      You’re welcome Nataliya! I’m glad to hear that everyone loves the recipe. Thanks for sharing your wonderful review!

      Reply

  • Louise Wolfer
    February 21, 2018

    Will be making this again and again. So yummy. Enough left for breakfast tomorrow. Company took a copy of the recipe home.
    ~blessings

    Reply

    • Natasha's Kitchen
      February 22, 2018

      I’m so glad to hear that Louise! Thanks for sharing your excellent review!

      Reply

  • Debi LaPorte
    February 21, 2018

    Just found this today and made it tonight. It is wonderful. I love cabbage in any form but had never heard of cabbage pie. Thank you for this fabulous, yummy, easy treat!

    Reply

    • Natasha's Kitchen
      February 22, 2018

      You’re welcome Debi! I’m glad you love the recipe. Thanks for sharing your wonderful review!

      Reply

  • Lana
    February 21, 2018

    I made this with milk instead of sour cream cause had no sour cream. Will it be ok? I used almost a whole head of cabbage and it turned out a lot lol. Wanted to use it all up. Still cooking in the oven now. Hope it will taste good 🙂

    Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Lana, I haven’t tried it with milk so I’m not sure. It might not hold together and well. I hope you doubled everything using a whole head of cabbage since it will need the extra batter to hold together. I hope it works out well for you 🙂

      Reply

  • Sylvia
    February 21, 2018

    Made this this evening and it was excellent! Used one of those small shredded cabbage packages they sell in the grocers with both purple and regular green cabbage and shredded carrots. Colour was excellent. I cut back on the cheese topping and it was nonetheless great!

    Reply

    • Natasha's Kitchen
      February 21, 2018

      Awesome! I’m glad you love the recipe. Thanks for sharing your wonderful review with other readers Sylvia!

      Reply

    • Donna Beckham
      May 30, 2019

      Is the bagged cabbage a coleslaw mix? I bought a bag and it is chopped pretty fine. Will that work as well as a head of cabbage?

      Reply

  • Amanda Roberts
    February 21, 2018

    I just made this recipe & it was quite yummy! …very different & full of flavor. I didn’t have any fresh dill so I used dry dill & it tasted great.
    I will make this again but I’m going to brown some spicy sausage with sautéed onion & sprinkle it over the cabbage before adding the liquid mixture.. I just needed some meat!
    But it was a neat & yummy recipe! Very easy to make! Thanks

    Reply

    • Natasha's Kitchen
      February 21, 2018

      You’re welcome Amanda! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers!

      Reply

  • Paula Beaird
    February 21, 2018

    My husband has to have meat. Suggestions?

    Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Paula, I haven’t experimented that way but it would probably work best to use a ground meat and brown it on the skillet then mix it in after the batter or you can put it on the bottom of the dish like a crust before adding the cabbage mixture maybe? Let me know if you experiment. 🙂

      Reply

  • Anya
    February 21, 2018

    I made it last night and it came out so delicious! Thank you!

    Reply

    • Natasha's Kitchen
      February 21, 2018

      You’re welcome Anya! I’m glad you enjoy them, thanks for sharing!

      Reply

  • Polina
    February 20, 2018

    My husband loathes both sour cream and mayo with all his heart. Since they taste similar, I can likely replace the sour cream with Greek plain yogurt. Can I do the same replacement with the mayo? I’m sure it will taste different, but would that cause problems with how the recipe cooks/sticks together?

    Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Polina, I honestly haven’t tested that substitution so it is difficult to guess how that would affect the recipe. The batter should help it to keep together still since there are eggs in the batter. If you test it out, let me know how you like it. I think it’s worth experimenting 🙂

      Reply

    • Laura ~ Raise Your Garden
      February 21, 2018

      If you try this Polina, will you say how it went for you? I can’t stand mayo either!!! My Russian grandmother would have loved this =)

      Reply

  • Lisa Lively
    February 20, 2018

    This looks so good! I don’t like mayonnaise though. Do you know if I can just leave it or maybe replace it with double the sour cream?

    Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Lisa, I haven’t tested that substitution so I can’t say for sure but it might need a little more seasoning since mayo would add more flavor than sour cream. I think it’s worth experimenting if you are trying to avoid mayo.

      Reply

      • Lisa Lively
        February 21, 2018

        I just made this recipe and it was delicious! I left out the mayonnaise and doubled the sour cream. I also left out the dill and doubled the green onions. And I added a bag of “real bacon pieces” to give it extra flavor. This is a keeper! Thanks for sharing.

        Reply

        • Natasha's Kitchen
          February 21, 2018

          You’re welcome Lisa! I’m glad you love it. Thanks for sharing your great review!

          Reply

  • Olya
    February 20, 2018

    So the whole casserole has 220 calories? 1 egg has 70 calories so just in eggs were hitting 280 calories. Is it missing the seriving size?

    Reply

    • Natasha
      natashaskitchen
      February 20, 2018

      Hi Olya, the serving size is towards the top of the print-friendly recipe card. There are 6 servings in this recipe and the nutrition label will always show the counts “per serving”

      Reply

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