This is the kind of cabbage dish that surprises people. The edges bake golden, the inside stays soft, and the cheese pulls everything together into something rich and sliceable. It’s simple, inexpensive, and far more satisfying than it has any right to be.
Best served with: sour cream, roasted meat, or a simple salad
Cheesy Baked Cabbage
Ingredients
- 300 g cabbage finely shredded (10 oz)
- 2 eggs
- 2 tbsp starch
- 2 tbsp flour
- 2 tbsp mayonnaise
- 50 g cheese grated (½ cup)
- 1 tsp vinegar
- ¼ tsp baking soda
- 1 tbsp fresh dill chopped
- 1 garlic clove minced
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar
- Butter or oil
Instructions
- Preheat oven to 180°C (350°F). Grease a baking dish.
- Place the shredded cabbage in a bowl. Add salt and gently squeeze with your hands to soften. Drain any released liquid.
- In a separate bowl, whisk the eggs, starch, flour, mayonnaise, vinegar, baking soda, sugar, garlic, dill, and pepper until smooth.
- Add the cabbage and mix until evenly coated.
- Transfer the mixture to the prepared dish. Spread evenly and sprinkle the grated cheese on top.
- Bake 45 minutes, until golden and set.
- Rest 10 minutes before slicing.
Cook’s Note: Salt the shredded cabbage and let it rest until it releases its juice, then squeeze and drain before baking; drawing out this moisture keeps the cabbage tender instead of soggy.
Why This Recipe Works
Softened cabbage blends into the batter while baking, creating a structure that holds together but stays tender.
Pairing Suggestion
A cold lager or dry apple cider works well with the cheesy cabbage; salted rye crackers make an easy pantry side.
Leftover Strategy
Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or low oven until warmed through, then serve extra cabbage over rice, greens, or toast.
Make It Yours
- Add bay leaf while cooking.
- Finish with lemon juice.
- Add black pepper or chili flakes.
- Blend part of the soup for a thicker consistency.
