Savoy Cabbage Casserole with Fresh Dill

This savoury Cabbage Casserole Pie is loaded with cabbage and fresh dill with an eggy batter that makes this dish almost quiche-like. Adapted from a recipe by Natasha Kravchuk from her blog Natasha's Kitchen, she says "this cabbage casserole is everything I love about Ukrainian and Russian recipes – using simple, basic, inexpensive ingredients to make something completely delicious." Simple and satisfying with a creamy cabbage centre, fresh herbs and crown of golden Mozzarella cheese, this dish was especially easy as we used leftover Savoy cabbage from a few nights before, to make this frugal and fabulous side dish.

Finely sliced leftover Savoy cabbage with fresh chopped dill and green onion

Cabbage mixture tossed with sour cream, mayonnaise, eggs, flour, baking powder, cornstarch and a little Maldon salt

Topped with grated Mozzarella cheese and then baked at 375°F for about 35 minutes

Savoy Cabbage Casserole
Serves 6
Recipe courtesy of Natasha's Kitchen

4 large eggs
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp corn starch
1 lb Savoy or regular green cabbage, finely sliced
1/2 tsp Maldon salt 
2 tbsp fresh dill, chopped
2 tbsp green onion, finely chopped, plus more to garnish
4 oz mozzarella cheese, shredded
Fresh thyme and chives, for garnish


Preheat oven to 375°F and butter a 9-inch round pie dish. In a medium mixing bowl, add the eggs, sour cream and mayonnaise, and whisk until blended. In a small mixing bowl, stir together the flour, baking powder and corn starch, then whisk the flour mixture into the batter and mix until smooth. Place the thinly sliced cabbage into a second medium mixing bowl and sprinkle with 1/2 tsp salt. Scrunch the cabbage with your hands for 30 seconds to soften then stir in the green onion and fresh dill. 

Spread the cabbage mixture into the greased pie dish and pour the batter evenly over top. Sprinkle with shredded mozzarella and a teaspoon of fresh  thyme and bake for about 35 minutes, until the top is golden brown. Garnish with fresh chives and serve as a side dish with grilled pork or chicken.