Servings: 8

Prep Time: 20 minutes

Cook Time: 45–50 minutes

Total Time: 1 hour 10 minutes

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Ingredients

Vegetables

• 6 cups (500 g) finely shredded green cabbage
• 2 medium carrots, grated
• 1 medium onion, finely diced
• 2 green onions, sliced
• 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• Salt and black pepper, to taste

Batter

• 4 large eggs
• 1 cup (240 ml) milk
• ½ cup (120 ml) plain yogurt or sour cream
• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon turmeric (optional, for color)
• ¼ cup (60 ml) vegetable oil or melted butter

Topping (Optional)

• ½ cup shredded mozzarella or cheddar cheese
• Extra chopped dill or parsley

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Instructions

Step 1: Prepare the Oven

• Preheat oven to 350°F (175°C).
• Grease a 9×13-inch (23×33 cm) baking dish.

Step 2: Prepare the Vegetables

1. Shred the cabbage finely.
2. Grate the carrots.
3. Dice the onion and slice the green onions.
4. Mix all vegetables with garlic, dill, parsley, salt, and pepper.
5. Spread evenly in the prepared baking dish.

Step 3: Make the Batter

In a large bowl, whisk together:

• Eggs
• Milk
• Yogurt
• Oil

Add:

• Flour
• Baking powder
• Paprika
• Garlic powder
• Turmeric

Whisk until smooth.

Step 4: Assemble

• Pour the batter evenly over the vegetables.
• Gently press the vegetables down with a spatula so they’re coated.
• Sprinkle cheese on top if using.

Step 5: Bake

Bake for 45–50 minutes, or until:

• Golden brown on top
• Center is set
• A knife inserted in the center comes out clean

Let cool for 10–15 minutes before slicing.

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Serving Suggestions

Serve with:

• Sour cream or plain yogurt
• Fresh salad
• Tomato slices
• Grilled chicken or fish
• Soup for a complete meal

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Storage

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months
• Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions.

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Nutrition Information (Approximate)

Per serving (1 of 8):

Nutrition values are estimates and will vary depending on the exact ingredients used.

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Frequently Asked Questions (Q&A)

Q1. Can I make this gluten-free?

Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend.

Q2. Can I use red cabbage?

Yes, but the bake may have a darker purple color and a slightly stronger flavor.

Q3. Can I add meat?

Absolutely. Add 1–2 cups of cooked shredded chicken, turkey, ham, or crumbled cooked sausage.

Q4. Can I make it vegetarian?

Yes. The recipe is already vegetarian as written.

Q5. What cheese works best?

Mozzarella, cheddar, Swiss, Gruyère, or Parmesan all work well.

Q6. Can I prepare it ahead of time?

Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Q7. Why is my bake watery?

Cabbage releases moisture during cooking. If your cabbage is very fresh or wet, lightly salt it and let it sit for 15 minutes, then squeeze out excess liquid before assembling.

Q8. Can I add other vegetables?

Yes. Try grated zucchini (squeezed dry), spinach, mushrooms (cooked first), corn, peas, or finely chopped bell peppers.

Q9. How do I know it’s done?

The top should be golden brown, the center should feel firm, and a knife inserted into the middle should come out clean.

Q10. Can I serve it cold?