Simple Shredded Cabbage Pie Casserole -Learn Like A Pro

Simple Shredded Cabbage Pie Casserole—Learn Like A Pro:This baked cabbage casserole is incredibly flavorful and loaded with cheese. We enjoy serving our Russian cabbage pie with either fresh parsley or sour cream.

Simple Shredded Cabbage Pie Casserole -Learn Like A Pro

INGREDIENTS

INSTRUCTIONS

• Grease an 8- or 9-inch round baking dish with butter or neutral cooking oil spray and preheat the oven to 375 degrees Fahrenheit.

• To grease the baking dish, use butter.

• Whisk together the mayo, yogurt, and eggs in a medium-sized mixing basin. Put aside.
  ¼ cup plain low-fat Greek yogurt, 4 big eggs, and ¼ cup mayonnaise

• Mix the flour, corn starch, baking powder, and black pepper in a sizable mixing bowl. Smoothly whisk the flour mixture into the batter.
  ¼ cup flour, 1 tsp cornstarch, 1 tsp baking powder, and a pinch of black pepper

• Combine 1 teaspoon of salt and cabbage in a separate mixing dish. Give the cabbage a good massage to help it release its juices, soften, and absorb the salt.
  One pound of cabbage and one teaspoon of salt, or to taste

• Spread out the cabbage in an equal layer in the baking dish. Add the batter in one pour.
  Top with grated mozzarella cheese, then bake for 35 to 40 minutes, or until the cabbage pie sets and the top is golden brown.
  One-half cup mozzarella

• Take out of the oven and allow it to rest for fifteen minutes before slicing. Add parsley as a garnish and serve with sour cream or yogurt.

• chopped parsley that has just been picked.

ALSO SEE

One Pot Sausage Pasta Recipe – Simple Recipe Ever

NOTES

• Flour – I like to use King’s Arthur Measure Measure for Measure, Schar Universal, or Mix C, Bobs Red Mill 1 to 1 with xantham gum is preferred but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder),  tapioca, or cassava flour will work just fine.

• This cabbage pie can also be dairy free – use vegan mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it’s thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We make it with soy products too!

• Slice the cabbage quite thin, just like you would for a coleslaw. We can’t work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it’s easier to cut the pie into slices without it falling apart in seconds.

• It has great texture – Soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole.

NUTRITION

• Calories: 300 kcal Carbohydrates: 11g Protein: 17g Fat: 21g Saturated Fat: 9g Polyunsaturated Fat: 5g Monounsaturated

• Fat: 3g Trans Fat: 0.03g Cholesterol: 142mg Sodium: 602 mg Potassium: 171 mg Fiber: 2g Sugar: 3g Vitamin A: 251 IU Vitamin C: 28mgCalcium: 138mgIron: 1mg

FAQs AND QUESTIONS

Instructions for Freezing and Storing

• To Keep. chilled, airtight container for three to four days.

• To Warm Up. My preferred methods are the air fryer, oven, or microwave (although the texture might get mushy).

• In order to freeze,. For two to three months, freeze-bake casseroles. Prior to reheating, allow it to come to room temperature.