cabbagepotatocheese
Baked Cabbage Casserole with Cheese and Vegetables
Cabbage, potatoes, peppers and onions are baked beneath a golden cheese crust and served with a cool garlic yogurt sauce.
From YouTube · Sep 23, 2025
Cabbage, potatoes, peppers and onions are baked beneath a golden cheese crust and served with a cool garlic yogurt sauce.
20 min
Prep time
40 min
Cook time
1 hr
Total time
6 servings
Yield
Ingredients
23 ingredients- 1 head cabbage
- 1 onion
- 1 red bell pepper
- 2 potatoes
- 3 eggs
- 1 cup milk
- 4 tbsp flour
- 30 ml olive oil + extra for frying
- 3 tomatoes
- 100 g hard cheese
- a small bunch fresh dill
- salt to taste
- black pepper to taste
- paprika to taste
- dried garlic to taste
- rosemary to taste
- Italian herbs to taste
- 2 tbsp yogurt or sour cream
- 1 tbsp mayonnaise
- 1 cucumber
- 1 clove garlic
- dill to taste
- pepper to taste
Method
12 steps- Chop the cabbage and cover with hot water for 10 minutes, then squeeze out the liquid.
- Sauté the onion and red bell pepper in olive oil for 3–5 minutes.
- Grate the potatoes on a coarse grater, cover with cold water for 10 minutes, then squeeze well.
- Mix the cabbage, potatoes, and sautéed vegetables together.
- Add salt, black pepper, paprika, dried garlic, and rosemary to the vegetable mixture.
- In a separate bowl, whisk the eggs, milk, flour, olive oil, and fresh dill.
- Pour the egg mixture over the vegetables and mix well.
- Place the mixture in a baking dish and bake for 30–35 minutes at 180°C (350°F).
- Remove from the oven, add sliced tomatoes, Italian herbs, and grated hard cheese on top.
- Bake for another 10 minutes until the cheese is golden and melted.
- For the sauce, grate the cucumber and mix with yogurt or sour cream, mayonnaise, minced garlic, dill, salt, and pepper.
- Serve the baked casserole with the prepared sauce.
Recipe notes
Storage
Refrigerate the casserole and yogurt sauce separately for up to 3 days.
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