If you’re searching for a comforting, veggie-packed dish that feels like a warm hug on a plate, then this Cabbage Casserole with Dill, Green Onion, and Mozzarella Recipe is exactly what you need. It brings together the subtle crunch of cabbage with the fresh brightness of dill and green onion, all under a cloud of melty mozzarella. Each bite strikes a perfect balance of creamy, savory, and herbaceous, making it an irresistible option whether as a main course or a delightful side. This casserole is simple to prepare but full of personality, making it an instant favorite that you’ll want to return to again and again.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays a vital role in creating the perfect cabbage casserole. From the fluffy eggs that bind everything together to the aromatic dill that adds a fresh kick, these ingredients combine to build layers of texture, flavor, and color that make this dish shine.
- 4 large eggs: Provide richness and help create a light, custard-like texture in the casserole.
- 1/4 cup sour cream: Adds tanginess and creaminess, balancing the earthiness of cabbage.
- 1/4 cup mayonnaise: Enhances moisture and adds a subtle depth of flavor that enriches the batter.
- 1/4 cup all-purpose flour: Acts as a binder and supports the casserole’s structure.
- 1/2 tsp baking powder: Gives the casserole a slight lift for a fluffy texture.
- 1/2 tsp corn starch: Helps absorb moisture and stabilize the mix for the perfect consistency.
- 1 lb green cabbage (about 1/2 medium head or 6 cups finely sliced): The star ingredient providing crunch, nutrition, and mild sweetness.
- 1/2 tsp salt: Enhances all the flavors within the dish.
- 2 Tbsp fresh or frozen chopped dill: Delivers a bright, herbaceous note that lifts the casserole.
- 2 Tbsp finely chopped green onion: Adds a delicate pungency and color contrast.
- 4 oz mozzarella cheese (about 1 1/2 cups shredded): Creates a golden, gooey topping that pulls everything together.
How to Make Cabbage Casserole with Dill, Green Onion, and Mozzarella Recipe
Step 1: Prep the Oven and Dish
Start by preheating your oven to 375 degrees Fahrenheit. Butter a 9-inch round pie dish thoroughly; this ensures your casserole won’t stick and will come out looking as perfect as it tastes.
Step 2: Blend the Egg Mixture
In a medium mixing bowl, whisk together 4 large eggs, 1/4 cup sour cream, and 1/4 cup mayonnaise until the mixture becomes smooth and uniform. This combination forms the creamy base that will hold the casserole together lovingly.
Step 3: Combine Dry Ingredients
Take a small bowl and stir together 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon corn starch. Then, whisk this dry blend into your egg mixture until the batter is perfectly smooth with no lumps. This step gives the casserole body and a slight lift during baking.
Step 4: Prepare the Cabbage Mixture
Place the finely sliced cabbage into another medium mixing bowl. Sprinkle with 1/2 teaspoon salt and scrunch or squeeze the cabbage with your hands for about 30 seconds. This softens the cabbage, making it tender while releasing mild sweetness. Then stir in the chopped green onion and dill, ensuring the herbs are evenly distributed among the cabbage.
Step 5: Assemble and Bake
Spread the cabbage mixture evenly on the bottom of the prepared pie dish. Pour the smooth batter over the cabbage, letting it settle naturally. Top generously with the shredded mozzarella to create a beautiful golden crust. Bake on the center rack for approximately 35 minutes or until the top achieves a mesmerizing golden brown. The aroma will make your kitchen smell irresistible!
How to Serve Cabbage Casserole with Dill, Green Onion, and Mozzarella Recipe
Garnishes
After baking, sprinkle fresh green onions or an extra pinch of chopped dill on top. This adds a fresh pop of color and reinforces the casserole’s bright herbal undertones, elevating the visual appeal and flavor.
Side Dishes
This cabbage casserole pairs beautifully with simple roasted chicken or grilled fish, balancing well with protein. For a vegetarian meal, serve alongside crusty bread or a fresh tomato salad to complement the creamy and cheesy notes.
Creative Ways to Present
For a stunning presentation, cut the casserole into neat wedges and place each on a vibrant salad of mixed greens drizzled with lemon vinaigrette. Or try serving it as individual portions in small ramekins for a charming dinner party starter that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The casserole holds up well for up to three days, making it a fantastic option for quick lunches or dinners throughout the week.
Freezing
You can freeze this casserole! Wrap it tightly with plastic wrap and foil after baking and let it cool completely. It freezes beautifully for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.
Reheating
To reheat, bake in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes until warmed through and the cheese topping is melty once again. Avoid microwaving if possible to maintain the delightful texture and flavor.
FAQs
Can I use frozen cabbage instead of fresh?
While fresh cabbage is best for that crisp texture, frozen cabbage can work in a pinch. Just make sure to thaw and drain it thoroughly to avoid excess moisture that might make the casserole soggy.
Is it possible to make this casserole dairy-free?
Absolutely! Substitute dairy ingredients with plant-based alternatives like dairy-free sour cream, vegan mayonnaise, and non-dairy mozzarella cheese to keep things creamy and delicious.
Can I add other vegetables to this casserole?
Yes! Feel free to mix in shredded carrots, sliced mushrooms, or bell peppers for added color and flavor. Just be mindful of moisture content so the casserole doesn’t become too watery.
How can I make this recipe gluten-free?
Swap the all-purpose flour for a gluten-free flour blend and double-check that your baking powder is gluten-free. Corn starch is naturally gluten-free, so no changes needed there.
What’s the best way to chop the green onions?
Finely finely! Use just the white and light green parts for the best flavor and texture, chopping them into small pieces to disperse their bright taste evenly throughout the casserole.
Final Thoughts
I can’t recommend this Cabbage Casserole with Dill, Green Onion, and Mozzarella Recipe highly enough. It’s straightforward to make yet packed with fresh flavors that feel both comforting and a little special. Whether you’re feeding a family or looking for a new crowd-pleaser, this casserole ticks all the boxes. Give it a try soon—you might just find it becoming a beloved staple in your kitchen!
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Cabbage Casserole with Dill, Green Onion, and Mozzarella Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and savory cabbage casserole featuring a creamy egg batter, fresh herbs, and melted mozzarella cheese baked to golden perfection. This easy-to-make dish combines tender green cabbage with a flavorful blend of sour cream, mayonnaise, and spices, perfect as a hearty side or a light main course for six people.
Ingredients
Wet Ingredients
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup mayonnaise
Dry Ingredients
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp corn starch
- 1/2 tsp salt
Vegetables and Herbs
- 1 lb green cabbage (about 1/2 medium head or 6 cups finely sliced)
- 2 Tbsp dill (fresh or frozen, chopped)
- 2 Tbsp green onion (finely chopped, plus more to garnish)
Cheese
- 4 oz mozzarella cheese (about 1 1/2 cups shredded)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375˚F (190˚C). Butter a 9-inch round pie dish thoroughly to prevent sticking and ensure easy serving.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together 4 large eggs, 1/4 cup sour cream, and 1/4 cup mayonnaise until the mixture is smooth and fully blended.
- Combine Dry Ingredients: In a separate small bowl, stir together 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon corn starch. Gradually whisk this flour mixture into the egg mixture until the batter is smooth with no lumps.
- Prepare Cabbage Mixture: Finely slice 1 pound of green cabbage and place it into another medium bowl. Sprinkle 1/2 teaspoon salt on the cabbage and scrunch it with your hands for about 30 seconds to soften. Then stir in 2 tablespoons of finely chopped green onion and 2 tablespoons of chopped dill.
- Assemble Casserole: Spread the softened cabbage mixture evenly over the bottom of the buttered pie dish. Pour the prepared batter evenly over the cabbage layer. Sprinkle 1 1/2 cups shredded mozzarella cheese evenly over the top of the batter.
- Bake: Place the dish on the center rack of your preheated oven and bake for about 35 minutes, or until the top turns golden brown and the casserole is set.
Notes
- Scrunching the cabbage with salt helps to soften it and release excess moisture, improving texture.
- You can substitute mozzarella with a mild cheese like Monterey Jack if preferred.
- For added flavor, garnish with extra chopped green onions after baking.
- Ensure the batter is smooth before combining to avoid lumps in the casserole.
- This casserole can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.
