A simple, savory cabbage and egg casserole with tender cabbage, fluffy eggs, cheese, and herbs. It’s easy to prepare and makes a comforting breakfast, lunch, or light dinner.
Ingredients
For the Cabbage Bake
- 4 cups (about 350–400 g) finely shredded green cabbage
- 6 large eggs
- ½ cup (120 ml) milk
- ½ cup (60 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- Optional: ¼ tsp red pepper flakes
Instructions
1. Preheat the oven
Preheat your oven to 375°F (190°C).
Lightly grease an 8-inch (20 cm) baking dish or similar casserole dish.
2. Cook the cabbage
Heat olive oil or butter in a large skillet over medium heat.
Add the diced onion and cook for 2–3 minutes until softened.
Add the shredded cabbage and cook for 5–7 minutes, stirring occasionally, until it becomes tender.
Add the garlic, paprika, oregano, salt, and pepper. Cook for another 30–60 seconds.
Remove from the heat and let it cool for a few minutes.
3. Prepare the egg mixture
In a large bowl, whisk together the eggs and milk.
Add half of the mozzarella, Parmesan, parsley, and optional red pepper flakes.
Mix well.
4. Combine
Add the cooked cabbage mixture to the eggs.
Stir gently until everything is evenly distributed.
5. Transfer to the baking dish
Pour the mixture into the greased baking dish.
Spread it evenly and sprinkle the remaining mozzarella over the top.
6. Bake
Bake for 25–30 minutes, or until the center is set and the top is lightly golden.
A knife inserted into the center should come out mostly clean.
7. Rest and serve
Remove from the oven and let it rest for 5–10 minutes.
Sprinkle with fresh parsley, slice, and serve warm. 🌿
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: About 40 minutes
Servings: 4–6
Tips
- Sautéing the cabbage first gives it much better flavor and texture.
- Don’t add very wet cabbage to the eggs; cook off excess moisture.
- For a softer, richer bake, use half-and-half instead of milk.
- Let the casserole rest before slicing so it holds together better.
- A handful of chopped spinach or bell pepper can be added with the cabbage.
Easy Variations
Cheesy Cabbage Bake: Add extra mozzarella or cheddar.
Mediterranean Style: Add feta, oregano, cherry tomatoes, and fresh parsley.
Mushroom & Cabbage: Sauté sliced mushrooms with the onion.
Herb Version: Add fresh dill, parsley, or chives.
Spicy: Add red pepper flakes or finely diced jalapeño.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat individual portions in the microwave or in a 325°F (165°C) oven until warmed through.
Frequently Asked Questions
Can I use red cabbage?
Yes. Red cabbage works, although it will give the bake a different color and slightly different flavor.
Can I use pre-shredded cabbage?
Absolutely. Bagged shredded cabbage makes this recipe even quicker.
Can I skip sautéing the cabbage?
It’s possible, but sautéing is recommended because it softens the cabbage and removes some excess moisture.
Can I make this without cheese?
Yes. Simply omit the cheese. You can add extra herbs or vegetables for flavor.
Can I add meat?
Yes. Cooked chicken, turkey, or sausage can be added. Make sure any meat is fully cooked before mixing it into the egg mixture.
Why is my cabbage bake watery?
Cabbage naturally releases water. Cook it until tender and allow excess moisture to evaporate before combining it with the eggs.
Can I prepare it ahead?
Yes. Assemble it, cover, and refrigerate for several hours before baking. Add a few extra minutes to the baking time if it’s going directly from the refrigerator.
Can I freeze it?
Yes. Cool completely, portion it, wrap well, and freeze for up to about 2 months for best quality.
Quick Recipe Summary
Sauté cabbage + onion → whisk eggs + milk + cheese → combine → bake at 375°F (190°C) for 25–30 minutes → rest → slice and enjoy!