This hearty cabbage and carrot bake combines tender shredded cabbage, sweet carrots, and creamy yogurt in a light, fluffy batter—perfect for family dinners or a cozy brunch accompaniment.
In this recipe, shredded cabbage and carrots mingle with sautéed onions, dill, and a touch of cheese, all bound together by a simple batter of flour, yogurt (or sour cream), eggs, and olive oil. Once the mixture rests to develop flavor, it’s baked until golden brown and delightfully crisp on top, offering both comfort and a satisfying crunch.
Preparation, Cook, and Total Times
This recipe balances quick prep with a moderate bake, making it ideal for planning ahead or fitting into a busy afternoon.
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Preparation Time: 20 minutes
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Resting/Chilling Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 1 hour
Yield
This cabbage and carrot bake yields 6–8 generous servings, making it perfect for sharing at family gatherings, potlucks, or holiday brunches.
Cuisine
Rooted in Eastern European home cooking, this dish takes inspiration from cabbage fritters and savory bakes commonly found in Polish, Ukrainian, and Russian kitchens.
Full List of Ingredients
Gather these simple, wholesome ingredients before you begin:
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2/3 lb (300 g) green cabbage, finely shredded
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1 tbsp oil for frying (vegetable or canola)
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1 tbsp butter
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1 medium onion, finely diced
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7 oz (200 g) all‑purpose flour
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2 oz (60 g) extra‑virgin olive oil
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3 oz (100 g) plain yogurt or sour cream
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1/4 tsp baking powder
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1/2 tsp fine salt, plus extra for seasoning
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2 medium carrots (about 150 g), peeled and grated
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2 large eggs, lightly beaten
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Freshly ground black pepper, to taste
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1 tbsp fresh dill, chopped (or 1 tsp dried dill)
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2 oz (60 g) hard cheese, grated (such as Parmesan or sharp cheddar)
Step‑by‑Step Cooking Directions
Follow these steps for a fluffy, flavorful bake:
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Prepare the Vegetables:
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Shred the cabbage thinly and place it in a colander. Lightly salt and toss, then let it sit for 10 minutes. Squeeze out any excess moisture, then transfer the cabbage to a large mixing bowl.
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Peel and grate the carrots; set aside with the cabbage.
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Sauté the Onion:
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Heat 1 tbsp oil and 1 tbsp butter in a medium skillet over medium heat.
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Add the diced onion and a pinch of salt. Sauté, stirring occasionally, until translucent and just beginning to brown (about 5–7 minutes).
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Remove from heat and let cool slightly before adding to the cabbage mixture.
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Mix the Dry Ingredients:
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In a separate bowl, whisk together the flour, baking powder, and 1/2 tsp salt until thoroughly combined.
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Combine Wet Ingredients:
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In another bowl, whisk the eggs, yogurt (or sour cream), and olive oil until smooth.
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Form the Batter:
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Add the sautéed onions, grated carrots, chopped dill, and grated cheese to the shredded cabbage. Mix gently.
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Pour the wet ingredients over the vegetable mixture. Sprinkle the dry ingredients on top.
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Gently fold everything together until just combined—avoid overmixing to keep the bake light.
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Chill the Batter:
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Cover the bowl and refrigerate for 15 minutes. This resting period allows the flour to hydrate, ensuring a tender interior.
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Transfer to Baking Dish:
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Preheat oven to 350 °F (180 °C).
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Grease a 9×13‑inch (23×33 cm) baking dish with a thin layer of butter or oil.
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Spoon the chilled batter into the dish, spreading it evenly. If desired, sprinkle a bit more cheese on top for extra golden crust.
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Bake:
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Place the dish in the center of the preheated oven. Bake for 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
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Rest and Serve:
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Remove from oven and let rest for 5 minutes before slicing. This brief rest helps the bake set for cleaner slices.
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Nutritional Information
Each serving (based on 8 servings) contains approximately:
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Calories: 180 kcal
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Total Fat: 9 g (Saturated: 3 g; Unsaturated: 6 g)
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Cholesterol: 45 mg
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Sodium: 320 mg
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Total Carbohydrates: 18 g (Fiber: 3 g; Sugars: 4 g)
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Protein: 6 g
Note: Nutrition will vary slightly depending on choice of yogurt vs. sour cream and type of cheese.
Origins and Popularity of the Recipe
This cabbage bake has its roots in Slavic peasant cuisine, where cabbage was a staple crop and cost‑effective. In regions like Poland, Ukraine, and Russia, families traditionally transformed humble ingredients—cabbage, root vegetables, simple dairy—into filling dishes to withstand long winters.
Over time, variations emerged: some versions are pan‑fried fritters (draniki), while others were baked in communal ovens. Today, the baked cabbage casserole enjoys a renaissance among home cooks seeking budget‑friendly, plant‑forward meals. Food bloggers have embraced its versatility, showcasing modern twists with global spices, vegan adaptations, and decadent cheese blends—solidifying its popularity on social media and dinner tables worldwide.
Reasons Why You’ll Love This Recipe
This bake is sure to become a favorite for many reasons:
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Comforting Texture: Fluffy on the inside with a crispy, golden top.
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Flavor Balance: Sweet carrots, savory onions, and tangy yogurt harmonize in every bite.
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Ease of Preparation: One bowl to mix, one chill, and one bake—minimal fuss.
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Make‑Ahead Friendly: Batter can rest in the fridge for up to 24 hours before baking.
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Customizable: Swap cheeses, add herbs, or turn it vegan by using plant‑based yogurt and egg replacer.
Health Benefits
Packed with nutrient‑dense ingredients, this bake is more than just delicious:
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Cabbage: High in vitamin C and K, fiber, and antioxidants that support immune health and digestion.
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Carrots: Excellent source of beta‑carotene (vitamin A), promoting eye health and skin vitality.
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Yogurt: Provides probiotics for gut health and calcium for strong bones.
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Olive Oil: Rich in heart‑healthy monounsaturated fats and anti‑inflammatory compounds.
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Dill: Contains vitamins A and C, and has been linked to digestive benefits.
Serving Suggestions
Enhance your meal with these complementary pairings:
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Protein Boost: Serve alongside grilled chicken, pan‑seared salmon, or roasted tofu.
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Fresh Salad: A crisp cucumber‑tomato salad dressed with lemon and olive oil adds brightness.
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Condiments: A dollop of sour cream, tzatziki, or a sharp mustard sauce pairs wonderfully.
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Bread: Offer warm crusty bread or soft dinner rolls for sopping up any creamy juices.
Cooking Tips
Keep these pointers in mind for perfect results every time:
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Moisture Control: Squeeze excess water from shredded cabbage to prevent a soggy bake.
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Uniform Shredding: Use a mandoline or food processor for consistent cabbage and carrot pieces.
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Resting Time: Don’t skip chilling—the bake will hold its shape better and have a lighter crumb.
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Oven Position: Bake in the center rack to ensure even browning.
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Check Doneness: Insert a toothpick; if it comes out with only a few moist crumbs, it’s ready.
Variations to Try
Get creative with these twists:
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Cheesy Herb: Mix in 1 oz (30 g) grated Gruyère and 1 tsp chopped fresh rosemary.
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Spicy Kick: Add 1 tsp smoked paprika and a pinch of cayenne pepper to the batter.
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Mushroom Medley: Fold in 4 oz (115 g) sautéed mushrooms and replace dill with thyme.
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Vegan Version: Use plant‑based yogurt, flax “eggs” (2 tbsp ground flaxseed + 6 tbsp water), and omit cheese.
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Southwest Flair: Stir in 1 can (4 oz/115 g) drained black beans, 1/2 cup corn kernels, and 1 tsp ground cumin.
Conclusion
This cabbage and carrot bake demonstrates how simple staples can transform into a crowd‑pleasing centerpiece. With its creamy texture, vibrant flavors, and a satisfyingly golden top, it bridges old‑world tradition and modern convenience. Whether you’re feeding a hungry family, contributing to a potluck, or meal‑prepping for the week, this recipe delivers on taste, nutrition, and adaptability—earning a permanent spot in your recipe collection.
Comprehensive FAQ
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Can I prepare the batter the night before?
Yes—after mixing, cover and refrigerate up to 24 hours. Bring to room temperature for 10 minutes before baking for best rise. -
What type of yogurt works best?
Plain Greek yogurt yields tanginess and structure. Full‑fat yogurt provides richer flavor, but low‑fat works too. -
How do I reheat leftovers?
Warm individual slices in a 350 °F (175 °C) oven for 10 minutes, or microwave on medium power for 1–2 minutes. -
Can I freeze this bake?
Yes—allow to cool completely, cut into pieces, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating. -
Is it possible to make this gluten‑free?
Substitute all‑purpose flour with a 1:1 gluten‑free baking blend; you may need to add an extra 1–2 tbsp liquid if the batter seems too thick. -
Why did my bake turn out dense?
Overmixing the batter or skipping the chilling step can lead to a heavy texture. Mix gently and allow the flour to hydrate. -
Can I add other vegetables?
Absolutely—finely chopped spinach, bell peppers, or zucchini work well; adjust moisture by squeezing excess liquid. -
What’s the best way to shred cabbage?
Use a sharp chef’s knife for control, or a food processor fitted with the shredding disc for speed and consistency. -
How can I make the top extra crispy?
Sprinkle additional cheese or a light dusting of panko breadcrumbs before baking, and finish under the broiler for 1–2 minutes. -
Is there a dairy‑free alternative?
Replace yogurt with unsweetened coconut yogurt, use vegan butter or oil for sautéing, and omit or swap cheese with nutritional yeast for a cheesy flavor.