Simple Shredded Cabbage Pie Casserole

Spread the love

Simple Shredded Cabbage Pie Casserole: You’ll never have better cabbage meals than this one. This extremely cheesy cabbage pie has a deep, rich flavor. Simple ingredients like eggs, mozzarella cheese, and shredded cabbage are used to make it. We enjoy serving this cabbage dish with freshly chopped parsley and sour cream or Greek yogurt.

Simple Shredded Cabbage Pie Casserole



Free Baked Meat Pie Stock Photo


  • 4 large eggs
  • ¼ cup plain low-fat greek yogurt
  • ¼ cup mayonnaiseI used vegan mayonnaise


  • ¼ cup flourgluten free blend or regular all purpose, see notes
  • 1 teaspoon baking powdergluten-free if neccessary
  • 1 teaspoon cornstarch


  • 1 pound cabbageabout 6 cups thinly sliced
  • 1 teaspoon salt or to taste
  • Pinch of black pepper


  • 1 ⅓ cup mozzarella cheesegrated
  • Butter for greasing the baking dish
  • Freshly chopped parsley for garnish



  • Grease an 8- or 9-inch round baking dish with butter or neutral cooking oil spray and preheat the oven to 375 degrees Fahrenheit.
    Whisk together the mayo, yogurt, and eggs in a medium-sized mixing basin. Put aside.
  • Mix the flour, corn starch, baking powder, and black pepper in a sizable mixing bowl. Smoothly whisk the flour mixture into the batter.
  • Combine 1 teaspoon of salt and cabbage in a separate mixing dish. Give the cabbage a good massage to help it release its juices, soften, and absorb the salt.
  • Spread out the cabbage in an equal layer in the baking dish. Add the batter in one pour.
  • Top with grated mozzarella cheese, then bake for 35 to 40 minutes, or until the cabbage pie sets and the top is golden brown.

Also See

Italian Pasta Salad



  • Flour: Bobs Red Mill’s Mix C, Schar Universal, or King’s Arthur Measure Measure for Measure are my favorites. Although it can be done without, a 1:1 ratio with xantham gum is recommended.


  • Additionally, flours made from only one ingredient, such tapioca, cassava, or oats (which you can easily make yourself by grinding the oats in a coffee grinder), will function perfectly.
  • You can substitute vegan mayonnaise—which is highly well-liked in Europe and tastes just as good as the original—for soy or coconut yogurt to make this cabbage pie dairy-free.


  • Any kind of plant-based yogurt will work as long as it has the consistency of creme fraiche or sour cream. Indeed, the taste is a little different, but you already know that if you avoid dairy.


  • Very thinly slice the cabbage, as you would for a coleslaw. We are also unable to work with long strips. In addition to being easier to cut into slices without the pie crumbling quickly, medium-short and extremely thin slices are perfect for the pie to cook thoroughly.


  • Its texture is excellent—it’s crispy on the exterior and soft on the inside. The flavor of this cabbage casserole is subtle yet flavorful. Add more herbs, spices, olives, sun-dried tomatoes, or carrots to enhance the flavor overall. They all make a delicious breakfast dish and are extremely welcome.


  • Calories: 300kcal
  • Carbohydrates: 11g
  • Protein: 17g
  • Fat: 21g
  • Saturated Fat: 9g
  • Polyunsaturated Fat: 5g
  • Monounsaturated Fat: 3g
  • Trans Fat: 0.03g
  • Cholesterol: 142mg
  • Sodium: 602mg
  • Potassium: 171mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 251
  • IU Vitamin C: 28mg
  • Calcium: 138mgIron: 1mg



Leave a Comment