Simple Shredded Cabbage Pie Casserole -Learn Like A Pro

March 28, 2024March 28, 2024 by admin

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Simple Shredded Cabbage Pie Casserole -Learn Like A Pro: When you’re looking for a hearty dish that doesn’t require hours to prepare, this simple and quick cabbage pie is all you need. This warm casserole with a well cooked flavorful cabbage filling will save you time in the kitchen. You can have it for breakfast, a side dish, or a quick snack.

Simple Shredded Cabbage Pie Casserole -Learn Like A Pro

INGREDIENTS

For the Pie Batter

⅓ cup sour cream, at least 20% fat or creme fraiche
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

Filling

3 ½ cups cabbage, shredded (a little thicker than you would do for coleslaw)
1 medium brown onion

⅔ cup carrot, largely grated
2 tablespoons fresh chopped dill or green onions

2 tablespoon olive oil for cooking
kosher salt or sea salt to taste

black pepper to taste
1 tablespoon of sesame seeds

INSTRUCTIONS

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.

Two tablespoons of olive oil and an onion are sautéed over medium heat for two minutes. Add carrots and sauté for another 2 minutes.

Stir in the cabbage, season with salt and pepper, and continue to simmer the veggies, sometimes tossing, until the cabbage softens (approximately 8–9 minutes).

Take off the heat and mix in the dill. To cool, transfer it to a bowl.

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 basin.

Add the eggs and mix until well combined (using a fork). Add the baking powder and the remaining flour and stir.

Just enough batter should be added to the baking dish to cover the bottom (⅓). Filling should be added to fill the entire area. 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. Take out of the oven and allow it cool fully before slicing. (roughly ten to fifteen minutes).

Serve as a side dish to your preferred lighter main dishes, brunch, or appetizer.

Bake the pie for 35 to 40 minutes, or until the top is golden brown. Take out of the oven and allow it cool fully before slicing. (Roughly ten to fifteen minutes).

Serve as a side dish to your preferred lighter main dishes, brunch, or appetizer.

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NUTRITION

Calories: 183kcal
Carbohydrates: 18g
Protein: 6g
Fat: 10g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0.01g
Cholesterol: 89mg
Sodium: 318mg
Potassium: 209mg
Fiber: 2g
Sugar: 4g
Vitamin A: 2615IU
Vitamin C: 17mg
Calcium: 105mg
Iron: 2mg

FAQs AND QUESTIONs

Can you freeze cooked cabbage casserole?

Yes, and it makes a gorgeous freeze. Yes, you can freeze this immediately after baking for a maximum of two to three months. Prior to reheating, allow it to come to room temperature. Warm up single portions in the microwave or warm up the casserole in the oven while covered with foil. Bake at 350 degrees Fahrenheit for ten to fifteen minutes, or until thoroughly heated.

Can I use red cabbage?

You can, but I like the flavor and “clean” appearance of green cabbage better, even though they both taste rather identical.

Red or purple cabbage will give your food a reddish-purple color.

Should I cook cabbage before adding to the casserole?

It is not necessary at all and I love this dish with all the cabbage juices and flavor too.

But if you have enough time, it is better to cook the cabbage ahead, as it sure helps with drawing the extra moisture out of the cabbage before mixing it with the filling.

Even with cooking the cabbage before, once baked, the casserole will still have plenty of juices in the bottom of the casserole, it is normal.

Simple Shredded Cabbage Pie Casserole -Learn Like A Pro

INGREDIENTS

For the Pie Batter

Filling

INSTRUCTIONS

ALSO SEE

NUTRITION

FAQs AND QUESTIONs

Can you freeze cooked cabbage casserole?

Can I use red cabbage?

Should I cook cabbage before adding to the casserole?

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