How do you cook cabbage without making it soggy?

Insert a steamer basket inside a saucepan. Add enough water to the pan so the water level is just below the bottom of the basket. Bring water to a boil, then add cabbage wedges to the steamer basket. Cover and steam for 10 to 12 minutes, or until cabbage is crisp-tender.

Why do you put vinegar in cabbage when boiling it?

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect . Savoy can be used in any recipe that calls for green cabbage.

Why do you soak cabbage before cooking?

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge . Drain well before combining with other ingredients.

How long can you keep cabbage in the refrigerator after cooking?

Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days . If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days. Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.

What can I do with the hard part of cabbage?

Any cabbage cores you would otherwise scrap can easily be throw into a pot with broccoli or squash and cooked until soft enough to purée for soup , where it won't take up much space flavor-wise but will still lend a nice, slightly sweet backbone—plus nutrients.

Can you cook cabbage and then reheat it?

Reheating Roasted Cabbage: To reheat leftover roasted cabbage, simply place on a baking sheet in a 350 F preheated oven for about 10 minutes or until heated through .

How to get moisture out of cabbage?

With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed . The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt.

Why is my cooked cabbage mushy?

Cooking green cabbage too long This can be especially noticeable when boiling or simmering cabbage for an extended period. But, it's not just the bad smell you have to contend with. Overcooking cabbage causes it to become mushy and limp . It can also lose its vibrant green color.

How long do you have to boil cabbage?

Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges . Drain on a paper-towel lined plate to dry.

Should you salt cabbage before cooking?

For the crunchiest coleslaw, always salt the cabbage first .

Cabbage Casserole Recipe (2024)

This post may contain affiliate links. Read my disclosure policy.

This savory Cabbage Casserole is a cozy winter treat. The consistency is similar to a quiche with a creamy cabbage center, fresh herbs and an irresistible crust. The golden cheesy crust takes this over the top with a slight cheese pull when it’s hot and fresh out of the oven.

We serve this with a hefty dollop of sour cream. My husband eats slices like he does pizza which makes me all giddy because it’s just a glorious slice of vegetables – YES!!

This cabbage casserole pie is everything I love about Ukrainian and Russian recipes – using simple, basic, inexpensive ingredients to make something completely delicious.

My Mom found this recipe idea on Youtube and made it for a family dinner. Everyone was smitten and we adopted it quickly!

P.S. We have included Amazon affiliate links below for tools needed to make this recipe.

Cabbage Casserole Ingredients:

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 or 6 cups (1/2 of a medium head) regular green cabbage, finely sliced
1/2 tsp salt (we use sea salt)
2 Tbsp dill (fresh or frozen), chopped
2 Tbsp green onion, finely chopped, plus more to garnish
4 oz mozzarella cheese (1 1/2 cups shredded)

For Metric Measurements, Click the “Metric” link in the print-friendly recipe below

Cabbage Pie Photo Instructions:

1. Preheat oven to 375˚F and butter a 9″ pie dish.

2. In a medium mixing bowl, add: 4 eggs, 1/4 cup sour cream and 1/4 cup mayonnaise and whisk to combine.

3. In a small mixing bowl, stir together 1/4 cup flour, 1/2 tsp baking powder and 1/2 tsp corn starch. Whisk this flour mixture into the batter until smooth and set aside.

4. Place thinly sliced cabbage into a second medium mixing bowl and sprinkle with 1/2 tsp salt. Scrunch the cabbage for 30 seconds to soften it then stir in 2 Tbsp green onion and 2 Tbsp dill.

5. Spread cabbage mixture over the bottom of your 9″ pie dish and pour the batter evenly over the top. Sprinkle the top with shredded mozzarella and bake on the center rack at 375˚F for about 35 minutes or until top is golden brown.

I love how it poofs up out of the oven and the filling is just as tempting as the crust. MMMM mm!

Print-Friendly Cabbage Casserole Recipe

Cabbage Casserole Recipe

4.91 from 165 votes

Author: Natasha of NatashasKitchen.com

This savory cabbage pie is loaded with cabbage and herbs and the batter makes it almost quiche-like. The golden cheesy crust takes this over the top with a slight cheese pull when it's hot and fresh of the oven.

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Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

Ingredients

Servings: 6 people

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 green cabbage, (1/2 medium head or 6 cups finely sliced)
1/2 tsp salt
2 Tbsp dill, fresh or frozen, chopped
2 Tbsp green onion, finely chopped, plus more to garnish
4 oz mozzarella cheese, (1 1/2 cups shredded)

Instructions

Preheat oven to 375˚F and butter a 9" round pie dish.
In a medium mixing bowl, add 4 eggs, 1/4 cup sour cream and 1/4 cup mayo and whisk until blended.
In a small mixing bowl, stir together 1/4 cup flour, 1/2 tsp baking powder and 1/2 tsp corn starch. Whisk flour mixture into batter until smooth.
Place thinly sliced cabbage into second medium mixing bowl and sprinkle with 1/2 tsp salt. Scrunch cabbage for 30 seconds to soften then stir in 2 Tbsp green onion and 2 Tbsp dill.
See Also
Beth's Easy Tartiflette Recipe Vegan & Gluten-Free Krispie Kreme Donut Holes Copycat Recipe 80+ Traditional Recipes From Around The World To Make At Home Vegan Scalloped Potatoes | Easy Recipe from Liv B
Spread cabbage mixture over bottom of greased 9" pie dish and pour batter evenly over the top. Sprinkle top with shredded mozzarella and bake on the center rack at 375˚F for about 35 min or until top is golden.

Nutrition Per Serving

220kcal Calories9g Carbs9g Protein16g Fat5g Saturated Fat132mg Cholesterol435mg Sodium238mg Potassium2g Fiber3g Sugar450IU Vitamin A28.1mg Vitamin C171mg Calcium1.2mg Iron

Full Nutrition Label
Nutrition Disclosure

Nutrition Facts

Cabbage Casserole Recipe

Amount per Serving

Calories

220

% Daily Value*

Fat

Saturated Fat

Cholesterol

132

Sodium

435

Potassium

238

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Cabbage Casserole Recipe (2024)

Cabbage Casserole Ingredients:

Cabbage Pie Photo Instructions:

Print-Friendly Cabbage Casserole Recipe

Cabbage Casserole Recipe

Ingredients

Instructions

Nutrition Per Serving

Natasha Kravchuk

FAQs

How do you cook cabbage without making it soggy? ›