When comfort is king but nutrition still matters, few oven dishes rival a creamy cabbage casserole layered with tender chicken, sweet tomatoes, and melty cheese. Rooted in Eastern European home cooking—where cabbage stretches meat into crowd-feeding meals—this updated recipe swaps heavy cream for a lighter yogurt-milk custard, adds the nuttiness of red onion sautéed in butter, and finishes with mozzarella’s stretchy pull. The accompanying dill-flecked cabbage-cucumber salad delivers a crisp, tangy counterpoint that brightens every bite. Together, they form a balanced dinner you can slide into the oven in under 30 minutes and serve straight from the baking dish with pride.
Cooking Time
Active prep: 35 minutes
Bake: 35 minutes
Rest & plate: 10 minutes
Total: 1 hour 20 minutes
Serves: 6 generous portions
Ingredients
Cabbage & Chicken Casserole
1 medium head green cabbage, cored & finely shredded
5 g salt (for blanching cabbage)
3 g black pepper
1 red onion, minced
1 cooked chicken breast (≈ 250 g), shredded
500 ml whole milk
2 large eggs
50 g plain yogurt (about 3 Tbsp)
7 g salt (for custard)
5 g black pepper (for custard)
200 g butter
2 tomatoes, thinly sliced
150 g grated cheese (mozzarella or cheddar)
Olive oil or butter for greasing dish
Fresh Dill Slaw
200 g finely shredded cabbage
2 cucumbers, thin half-moons
150 g canned corn, drained
10 g fresh dill, minced
15 ml vegetable oil
10 ml vinegar (wine or cider)
10 g salt
5 g black pepper
Step-by-Step Cooking Directions
1 Prep & Blanch Cabbage
Heat oven to 180 °C / 356 °F. Bring a stockpot of water to a boil; add 5 g salt. Drop shredded cabbage, stir, and blanch 3–4 minutes until pliable. Drain in colander, rinse under cold water, and press firmly to remove excess moisture. Set aside.
2 Cook Chicken (if raw)
Season breast with a pinch each of salt and pepper; sear in a lightly oiled skillet 5 minutes per side. Add 2 Tbsp water, cover, and steam 5 minutes until internal temp reaches 74 °C / 165 °F. Cool, then shred. (Left-over roasted or rotisserie chicken works too.)
3 Whisk Custard
In a bowl beat eggs. Add milk, yogurt, 7 g salt, and 5 g pepper; whisk until smooth. The yogurt’s acidity helps tenderize cabbage while enriching flavor.
4 Sauté Onion
Melt 200 g butter in wide sauté pan over medium. Add minced red onion; cook 5 minutes until translucent and lightly golden. Butter infuses onion with nutty depth that carries through the bake.
5 Assemble Layers
Grease a 20 × 30 cm (8 × 12 in) baking dish. Scatter half the cabbage across base. Season lightly with pinches of pepper. Evenly distribute shredded chicken. Spoon half the buttery onions and pour half the custard over. Add remaining cabbage, drizzle rest of custard, and top with remaining onions. Arrange tomato rounds over surface; sprinkle grated cheese.
6 Bake & Rest
Bake 30–40 minutes until cheese forms a bubbling, golden cap and custard is set (knife inserted center meets slight resistance but no liquid). Tent with foil if browning too fast. Let stand 10 minutes to firm slices.
7 Fresh Dill Slaw
While casserole bakes, toss shredded cabbage, cucumbers, corn, and dill in large bowl. Whisk oil, vinegar, salt, and pepper; pour over vegetables. Massage gently and chill 10–15 minutes so flavors meld.
8 Serve
Cut casserole into squares, plate beside a mound of crisp slaw, and garnish with extra dill. Offer crusty bread to mop buttery juices.
Nutritional Information (per serving, casserole + slaw)
Calories 492 Protein 26 g Fat 34 g Saturated 17 g Carbs 22 g Fiber 5 g Sodium 980 mg
Numbers vary with cheese type and salt adjustments.
The Origins and Popularity of the Recipe
Cabbage bakes—sometimes called zapekanka or kolozh—flourished in Slavic and Balkan kitchens as thrifty ways to stretch precious meat. Post-war home economists popularized milk-egg sauces to lighten heavy cream gratins. Today, food bloggers revive these casseroles for their low-carb profile and meal-prep convenience, swapping butter for olive oil or adding global seasonings. Our version blends classic Eastern European layering with Mediterranean yogurt tang, proving old-world dishes can adapt to modern palates.
Reasons Why You’ll Love the Recipe
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One-dish wonder: protein, veg, and dairy baked together.
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Make-ahead friendly: reheats beautifully for lunches.
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Budget conscious: cabbage replaces pricier carb bases like pasta.
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Kid-approved cheese topping: helps picky eaters embrace vegetables.
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Balanced texture: creamy interior, gooey cheese, fresh crunchy salad.
Health Benefits
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Cabbage: rich in vitamin K, C, and anti-cancer glucosinolates.
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Dill Slaw: raw veggies provide enzymes and hydration.
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Protein boost: lean chicken satisfies without heavy red meat.
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Gut health: yogurt culture may aid digestion.
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Lower carb than pasta casseroles yet equally filling.
Serving Suggestions
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Weeknight dinner: add boiled baby potatoes tossed in parsley butter.
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Brunch buffet: serve small squares with poached eggs.
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Potluck: transport casserole in dish, garnish with cherry tomato halves.
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Wine: crisp Grüner Veltliner cuts buttery richness; Czech Pilsner pairs too.
Common Mistakes to Avoid
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Skipping cabbage squeeze: excess water thins custard.
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Over-salting: remember butter and cheese carry sodium.
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Raw onion layering: always sauté; raw releases water and remains pungent.
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Using low-fat yogurt: may curdle; stick to at least 2 % fat.
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Cutting casserole hot: let protein matrix set 10 minutes for clean slices.
Pairing Recommendations
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Starch: rye bread or buttered barley.
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Condiment: horseradish crema or Dijon mustard.
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Drink: kefir for non-alcoholic tang; light lager for casual settings.
Cooking Tips
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Swap mozzarella for smoked gouda to add bacon-like aroma.
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Add ½ tsp nutmeg to custard for subtle warmth.
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Use savoy or Napa cabbage for sweeter, softer leaves.
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Double recipe in roasting pan; extend bake to 45 minutes.
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Freeze unbaked assembled dish; bake from frozen at 170 °C covered 60 min, then uncover to brown.
Similar Recipes to Try
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Greek Moussaka (eggplant-beef custard bake)
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Low-Carb Cauliflower Chicken Gratin
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Finnish Cabbage Casserole (Kaali Laatikko)
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Turkey & Spinach Ricotta Lasagna (no noodles)
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Broccoli-Cheddar Egg Bake
Variations to Try
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Vegetarian: replace chicken with sautéed mushrooms & lentils.
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Mediterranean: add olives, feta, and oregano; swap cheddar for kasseri.
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Spicy Tex-Mex: season custard with cumin/chipotle, use pepper-jack cheese.
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Keto: use heavy cream in place of milk, cut onion to reduce carbs.
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Pescatarian: layer in canned tuna flakes and capers for briny depth.
Ingredient Spotlight – Cabbage
Often underrated, cabbage stores for months, costs pennies, and morphs from crisp raw slaw to silky braise. Its sulfur compounds convert to isothiocyanates when chopped—linked to cancer-protective properties. In baking, its high water content demands blanch-and-squeeze steps to prevent sogginess, but rewards with subtle sweetness and tender bite.
Conclusion
The marriage of buttery cabbage layers, succulent chicken, and elastic cheese makes this casserole a comforting centerpiece, while dill-kissed slaw lifts the palate and brightens presentation. Master the basic technique and you’ll unlock endless riffs—proving that humble cabbage can headline a crave-worthy, nutrient-packed feast.
Frequently Asked Questions
1 Can I skip blanching the cabbage?
Not recommended; raw cabbage releases water and stays crunchy. Blanching ensures tender texture and sets vivid color.
2 May I use rotisserie chicken?
Yes—sub equal weight shredded meat; skip Step 2.
3 What if I’m dairy-free?
Replace milk with unsweetened almond milk plus 1 Tbsp cornstarch, yogurt with coconut yogurt, and cheese with meltable vegan shreds.
4 How long does it keep?
Cooled casserole stores refrigerated 4 days; slaw 2 days (drain corn to avoid sog).
5 Can I freeze leftovers?
Yes. Portion, wrap, and freeze up to 2 months. Reheat covered at 180 °C 25 minutes.
6 Will red cabbage work?
Visually striking but bleeds color; texture firmer—extend blanching to 6 minutes.
7 Can I use low-fat cheese?
It melts less smoothly but works; consider mixing with part-skim mozzarella.
8 Why did my custard split?
Oven too hot or low-fat dairy. Stick to 180 °C and use whole milk/yogurt.
9 Is corn necessary in slaw?
No—replace with grated carrot or diced apple for crunch and sweetness.
10 Can I make slaw ahead?
Yes, but add cucumbers just before serving to retain snap. Dressing can be made 3 days prior.