Healthy Cabbage Casserole

Hey, ssps, ssps…remember those days in Home Economics class back in the ’80s? Ok, maybe you weren’t born yet, or you were smart and took Shop class instead! Anyhow, us gals were all about making the fun stuff like pizza and cookies, but Mrs. DeBoer had us on a mission to become household dieticians, so we ended up tackling the “boring” healthy stuff too, like how to balance a meal! Haha! I’ll never forget the time we made that cabbage casserole, following the recipe to a T while secretly dreaming of adding pepperoni to make it more deep-dish pizza-like. Or, you know, just making variations of chocolate chip cookies all semester would have been a better curriculum plan! But you know what? As much as we groaned about it then, those classes brought us together, swapping stories about our family’s cabbage concoctions and making memories that still bring a smile today.

Some of the variations of this cabbage casserole recipe include adding sausage, bacon, chicken, an assortment of garden vegetables, and a sprinkle of parsley and onions. I love the leftover as an onion smash burger topping! Each household had its own twist, but they all shared that comforting, hearty essence that we grew up with. What’s your favorite way to jazz up a cabbage casserole?

Robin Ward

Healthy Cabbage Casserole

This versatile casserole is a crowd-pleaser, serving as a satisfying main dish for four or a delightful side for eight. It also makes a tasty burger topping, offering flexibility for various meal occasions. Enjoy it warm or chilled straight from the fridge.

Print Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course: #brunch, Breakfast, burger topping, dinner, lunch, Side Dish

Cuisine: American, German

Ingredients Equipment Method

Ingredients

  

• ½ medium-size head of cabbage (about 500g)
• ½-¾ tsp salt, depending on taste
• 4 large eggs
• ¼ cup mayonnaise (58g)
• ¼ cup sour cream or plain yogurt (62g)
• ¼ cup all-purpose flour or a gluten-free substitute (30g)
• 1 tsp baking powder (4g)
• 1 tsp cornstarch (4g)
• black pepper to taste
• 4 oz finely shredded cheese (I've used cheddar, Swiss, and Gruyere in the past. Use what you have on hand)

Equipment

• A greased, 2 quart baking dish

Method

 

1. Center the oven rack; preheat the oven to 350℉ (177℃)

Prepare the cabbage:

1. First, remove the tough core from the cabbage. Next, finely slice or shred the cabbage as one would for coleslaw. Place the shredded cabbage in a sizable bowl and evenly sprinkle salt over it. Using your hands, gently toss the cabbage to ensure the salt is distributed throughout. Proceed to massage the cabbage for approximately one minute, or until it softens and releases moisture, indicated by a damp sensation on your hands.
2. Transfer the cabbage to the prepared baking dish, and let it rest for about 5 minutes. Meanwhile, make the sauce.

Make the sauce:

1. 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.

Assemble the casserole:

1. 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.

Bake the casserole:

1. 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.

If you have any questions or would like to comment, please do so. I would love to hear what you do with this versatile recipe! And also, did you take Home Economics class? What did you make? And please give the video and a “like” and share this recipe with your friends. It really does help!