This comforting and nutritious Baked Chicken and Cabbage Casserole is paired with a refreshing cabbage salad, creating a wholesome meal perfect for any occasion. The casserole combines tender chicken breast, savory cabbage, and a creamy yogurt-based sauce, all topped with melted cheese and baked to perfection. The accompanying salad is light and fresh, balancing the richness of the casserole with crisp cucumbers, sweet corn, and a hint of dill, making this a complete and satisfying meal. Ideal for family dinners or meal prep, this recipe is easy to make and packed with nutrients.
Full Recipe:
Ingredients:
For the Cabbage and Chicken Casserole:
- 1 head of cabbage
- 5 g (0.2 oz) salt
- 3 g (0.1 oz) black pepper
- 1 red onion, finely chopped
- 1 chicken breast, cooked and shredded
- 500 ml (17 fl oz) milk
- 2 eggs
- 50 g (1.8 oz) yogurt
- 7 g (0.2 oz) salt (for seasoning)
- 5 g (0.2 oz) black pepper (for seasoning)
- 200 g (7.1 oz) butter
- 2 tomatoes, sliced
- 150 g (5.3 oz) cheese (mozzarella or cheddar)
For the Fresh Cabbage Salad:
- 200 g (7.1 oz) cabbage, finely shredded
- 2 cucumbers, thinly sliced
- 150 g (5.3 oz) canned corn
- 10 g (0.4 oz) fresh dill, chopped
- 15 ml (0.5 fl oz) vegetable oil
- 10 ml (0.3 fl oz) vinegar
- 10 g (0.4 oz) salt
- 5 g (0.2 oz) black pepper
Step-by-Step Instructions:
1. Preparing the Cabbage and Chicken Casserole:
Step 1: Prepare the Cabbage
- Preheat your oven to 180°C (356°F).
- Remove the outer leaves from the cabbage, then cut the cabbage into quarters and remove the core. Shred the cabbage into thin slices.
- In a large pot, bring water to a boil. Add a pinch of salt and blanch the shredded cabbage for 3-4 minutes until slightly softened. Drain the cabbage and set it aside.
Step 2: Cook the Chicken Breast
- Season the chicken breast with salt and pepper, and cook it in a skillet over medium heat with a little oil. Once fully cooked, let it cool and shred it into small pieces. Set aside.
Step 3: Prepare the Creamy Mixture
- In a mixing bowl, whisk together the eggs, milk, yogurt, 7 g of salt, and 5 g of black pepper. This mixture will form the base of the creamy sauce for the casserole.
Step 4: Sauté the Onions
- In a large pan, melt 200 g of butter. Add the finely chopped red onion and sauté until soft and translucent.
Step 5: Assemble the Casserole
- In a greased baking dish, layer half of the blanched cabbage evenly on the bottom.
- Sprinkle the shredded chicken breast on top of the cabbage layer.
- Pour half of the creamy milk mixture over the chicken and cabbage.
- Layer the remaining cabbage on top and pour the remaining milk mixture evenly over the top layer.
- Arrange the sliced tomatoes on top of the casserole.
- Sprinkle the grated cheese (150 g) over the tomatoes.
Step 6: Bake the Casserole
- Bake the casserole in the preheated oven for 30-40 minutes, or until the cheese is golden brown and bubbly, and the casserole is set.
- Let the casserole cool for a few minutes before serving.
2. Preparing the Fresh Cabbage Salad:
Step 1: Prepare the Salad Ingredients
- Finely shred 200 g of cabbage and thinly slice the cucumbers.
- Drain the canned corn and set it aside.
- Finely chop the fresh dill.
Step 2: Make the Salad Dressing
- In a small bowl, whisk together the vegetable oil, vinegar, salt, and black pepper. Adjust seasoning to taste.
Step 3: Assemble the Salad
- In a large salad bowl, combine the shredded cabbage, sliced cucumbers, and canned corn.
- Add the chopped dill for a fresh flavor.
- Pour the dressing over the salad and toss everything together until well combined.
- Set the salad aside to marinate for 10-15 minutes before serving, allowing the flavors to meld together.
Cooking Tips:
- For Added Flavor: You can season the chicken with additional herbs and spices, such as paprika, garlic powder, or thyme, before cooking it for a richer flavor.
- Make it Vegetarian: To make this dish vegetarian, simply omit the chicken and add more vegetables like mushrooms, zucchini, or spinach for added texture.
- Cheese Variations: Feel free to use different types of cheese such as gouda, Swiss, or feta to add a unique flavor to your casserole.
- Salad Adjustments: You can add other fresh vegetables to the salad like radishes, bell peppers, or even avocado for more variety.
Nutritional Facts (Per Serving, Approximate):
- Calories: 480 kcal
- Protein: 25 g
- Carbohydrates: 22 g
- Fat: 33 g
- Fiber: 6 g
- Sodium: 900 mg
- Sugars: 8 g
FAQs:
- Can I prepare the casserole ahead of time?
- Yes, you can assemble the casserole up to a day in advance. Cover it with plastic wrap and refrigerate it until you’re ready to bake. Just be sure to add an extra 5-10 minutes to the baking time if baking straight from the fridge.
- Can I freeze leftovers?
- Absolutely! This casserole freezes well. Store it in an airtight container and freeze for up to 3 months. To reheat, bake in the oven at 180°C (356°F) until heated through.
- How do I make the casserole gluten-free?
- To make this recipe gluten-free, simply ensure that the yogurt and other ingredients you’re using are gluten-free. You can also use gluten-free breadcrumbs or flour for any thickening.
- What can I substitute for the yogurt in the casserole?
- If you don’t have yogurt, you can substitute sour cream or kefir. These will add a similar tangy flavor and creamy texture to the dish.
- Can I use other types of meat?
- Yes! Feel free to substitute the chicken breast with ground turkey, cooked sausage, or even bacon for a different flavor profile.
Conclusion: This Baked Chicken and Cabbage Casserole with Fresh Cabbage Salad is a delightful and healthy dish that’s perfect for weeknight dinners or meal prep. The casserole is creamy, cheesy, and hearty, while the salad offers a fresh and crunchy counterpart. Together, they create a balanced meal that’s sure to satisfy your hunger and taste buds. Whether you enjoy it as a comforting dinner or pack it for lunch, this recipe is a great addition to your cooking repertoire. Enjoy!
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