Simple Shredded Cabbage Pie Casserole Recipe
This Simple Shredded Cabbage Pie Casserole is a comforting and delicious dish that combines a tender, fluffy batter with savory sautéed cabbage, carrots, and onions. Baked to golden perfection and topped with sesame seeds, it makes a versatile meal perfect for breakfast, an appetizer, or a light side dish. The recipe is easy to follow, highlighting natural flavors and fresh herbs like dill or green onions for a fresh finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Batter
- ⅓ cup sour cream (at least 20% fat or crème fraîche)
- 3 large eggs (room temperature)
- ⅔ cup all-purpose flour
- 1 teaspoon granulated white sugar
- ½ teaspoon kosher salt or sea salt
- 1 teaspoon baking powder
Vegetable Filling
- 3 ½ cups shredded cabbage (slightly thicker than coleslaw shred)
- 1 medium brown onion
- ⅔ cup grated carrot
- 2 tablespoons fresh chopped dill or green onions
- 2 tablespoons olive oil (for cooking)
- Kosher salt or sea salt to taste
- Black pepper to taste
Topping
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9-inch round baking dish generously with butter, oil, or cooking spray to prevent sticking.
- Sauté Onions: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped brown onion and sauté for about 2 minutes until softened and translucent.
- Add Carrots and Cabbage: Stir in the grated carrot and continue to sauté for another 2 minutes. Then add the shredded cabbage, season with salt and black pepper. Cook the mixture, stirring occasionally, until the cabbage softens, about 8 to 9 minutes.
- Mix in Herbs and Cool: Remove the skillet from heat. Stir in the fresh chopped dill or green onions for bright flavor. Transfer the vegetable filling to a bowl to cool while you prepare the batter.
- Prepare Batter - Part 1: In a large mixing bowl, whisk together half of the all-purpose flour, sugar, a pinch of salt, and sour cream until smooth.
- Prepare Batter - Part 2: Beat in the eggs thoroughly with a fork or whisk. Then stir in the remaining flour along with the baking powder until just combined to form a batter.
- Layer the Pie: Pour about one-third of the batter into the bottom of the greased baking dish, spreading evenly to cover the base. Spread the cooled cabbage mixture evenly over this layer. Top with the remaining batter, spreading gently to cover. Sprinkle the top with sesame seeds evenly.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the batter is fully set.
- Cool and Serve: Remove the casserole from the oven and let it cool completely in the dish for about 10 to 15 minutes before slicing. Serve warm or at room temperature as an appetizer, breakfast, or a light side dish to your favorite meals.
Notes
- You can substitute crème fraîche for sour cream if preferred for a richer flavor.
- Slicing the cabbage slightly thicker than coleslaw style adds more texture.
- Letting the pie cool before slicing helps it hold together better.
- Fresh dill brings a bright herbal note, but green onions can be used for a milder flavor.
- This casserole reheats well and can be enjoyed for leftovers.
- Adjust seasoning according to your taste, especially salt and pepper in the sautéed vegetables.
