This hearty cabbage and mushroom casserole is a delightful dish that combines the flavors of fresh vegetables, eggs, and sour cream for a comforting meal. Perfect as a main course or a side dish, it offers a wonderful blend of textures and flavors that will please any palate. The addition of the yogurt dill sauce elevates this casserole, bringing a refreshing tang that complements the richness of the dish. This recipe is not only easy to prepare but also a great way to incorporate healthy vegetables into your diet. Serve it warm for a cozy family dinner or as a delightful option for gatherings.

Full Recipe:

Ingredients

For the Casserole:

Cabbage: 400g, chopped
Onion: 1, chopped

Garlic: 3 cloves, minced
Vegetable oil: for frying
Mushrooms: 7, sliced

Bell pepper: 1, chopped
Tomatoes: 3, peeled and chopped
Eggs: 4

Sour cream: 150g
Ground black pepper: to taste
Salt: to taste

Fresh parsley: chopped, for garnish

For the Yogurt Dill Sauce:

Yogurt: 250g
Fresh dill: chopped

Lemon juice: from 1/2 lemon
Salt: to taste

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Chop and slice the cabbage, onion, garlic, mushrooms, bell pepper, and tomatoes as instructed. This will help ensure even cooking and ease of preparation.

Step 2: Sauté the Vegetables

Heat a large skillet over medium heat and add a splash of vegetable oil.
Add the chopped onion and sauté for about 3 minutes, until it becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced mushrooms and bell pepper to the skillet. Cook for about 5-7 minutes until the mushrooms are tender and any moisture has evaporated.
Stir in the chopped cabbage and tomatoes. Season with salt and black pepper. Cook for another 10-15 minutes, stirring occasionally, until the cabbage is wilted and soft.

Step 3: Mix the Casserole Filling

In a separate bowl, whisk together the eggs and sour cream until well combined. Season with a little salt and pepper.

Once the vegetables are cooked, remove the skillet from heat and allow to cool slightly before adding the egg mixture. This prevents the eggs from scrambling when added to the hot vegetables.
Combine the cooked vegetables with the egg and sour cream mixture, stirring until everything is evenly coated.

Step 4: Bake the Casserole

Preheat your oven to 180°C (350°F).

Transfer the mixture to a greased baking dish, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly golden.

Step 5: Prepare the Yogurt Dill Sauce

While the casserole is baking, prepare the yogurt dill sauce. In a bowl, combine the yogurt, chopped dill, lemon juice, and a pinch of salt.

Mix well until all ingredients are incorporated. Adjust salt to taste and set aside.

Step 6: Serve

Once the casserole is done baking, remove it from the oven and let it cool for a few minutes.
Garnish with fresh parsley before serving.

Serve warm with a generous dollop of the yogurt dill sauce on the side or drizzled on top.

Cooking Tips

Choosing Cabbage: Both green and Savoy cabbage work well for this recipe. Savoy cabbage has a more delicate texture and sweeter flavor.
Customize Your Vegetables: Feel free to add or substitute other vegetables such as spinach, zucchini, or kale based on your preferences.

Cheese Addition: For extra flavor, consider mixing in some grated cheese (like feta or cheddar) into the vegetable mixture before baking.
Make Ahead: This casserole can be prepared ahead of time. Simply assemble it, cover it, and store it in the fridge. Bake it when you’re ready to serve.

Storage

Refrigeration: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Freezing: This casserole freezes well. Allow it to cool completely, then wrap tightly and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving)

Calories: 220 kcal
Protein: 10g

Carbohydrates: 15g
Fat: 12g
Saturated Fat: 4g

Cholesterol: 95mg
Sodium: 350mg
Fiber: 3g

Sugar: 4g

FAQs

1. Can I make this dish vegetarian?

Yes, this recipe is already vegetarian. It’s packed with healthy vegetables and can be made vegan by replacing eggs and sour cream with suitable substitutes like flax eggs and plant-based yogurt.

2. What can I serve this casserole with?

This casserole is delicious on its own or can be served with a side of crusty bread or a light salad for a complete meal.

3. Can I use frozen vegetables?

Yes, you can use frozen vegetables, but be sure to thaw and drain them before adding to the casserole to prevent excess moisture.

4. How do I know when the casserole is done?

The casserole is done when the top is lightly golden and a toothpick inserted in the center comes out clean.

5. Can I use different herbs in the yogurt sauce?

Absolutely! You can substitute dill with other fresh herbs like chives, parsley, or basil for a different flavor profile.

Conclusion

This cabbage and mushroom casserole is a nourishing, easy-to-make dish that is perfect for any meal. The creamy texture combined with the freshness of the yogurt dill sauce makes it not only comforting but also refreshing. It’s a versatile recipe that allows you to incorporate seasonal vegetables and adapt it to your taste. Enjoy this flavorful casserole as a wholesome dinner or as a side dish that will surely impress your family and friends!