Simple Shredded Cabbage Pie Casserole

When you want a comforting, fast-cooking dish, make this Cabbage Pie. Enjoy this warm casserole with a perfectly cooked cabbage filling to save time in the kitchen. A quick snack, side dish, breakfast—you name it. 

– ⅓ cup sour cream  – 3 large eggs  – ⅔ cup all-purpose flour – 1 teaspoon granulated white sugar – ½ teaspoon kosher salt or sea salt – 1 teaspoon baking powder  – 3 ½ cups cabbage  – 1 medium brown onion – ⅔ cup carrot – 2 tablespoons fresh chopped dill or green onion – 2 tablespoon olive oil for cooking – kosher salt or sea salt to taste – black pepper to taste – 1 tablespoon of sesame seed

Ingredient

Direction

Set oven temperature to 375 F. Apply butter or oil to a 9-inch circular baking dish to grease it. Cooking spray is another option. 

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Using two tablespoons of olive oil, sauté the onion over medium heat. For a further two minutes, add the carrots and sauté. 

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Add the cabbage, season with salt and pepper, and cook, stirring from time to time, until the cabbage becomes tender.

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Take the dish off the heat and stir in the dill at the same time. Put the mixture in a bowl to cool down. 

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While the cabbage mixture cools down, get the pie batter ready. Whisk together half of the flour, sugar, sour cream, and a small pinch of salt in a large mixing bowl. 

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Add eggs and mix until well combined. Add the baking powder and the remaining flour and stir. 

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Just enough batter should be added to the baking dish to cover the bottom (⅓). Filling should be added to fill the entire area.  

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Add the remaining batter on top and sprinkle the sesame seeds on top. Bake the pie for 35 to 40 minutes, or until the top is golden brown.  

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The cake should be removed from the oven and allowed to cool completely before being sliced. 

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As an appetiser, for breakfast, or as a side dish to beloved lighter main courses, serve this dish. 

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