Looking for a hearty, satisfying, and family-approved dinner that blends comfort food with nutrition? This Chicken Cabbage and Cheese Casserole with Bulgur Wheat is just the dish for you. Packed with juicy chicken, tender cabbage, and sautéed vegetables, all bound together with a luscious egg-mayonnaise batter and topped with gooey cheese, this recipe is the definition of cozy. The casserole is paired with fluffy, seasoned bulgur wheat for a complete meal that feels both indulgent and nourishing.
This dish is ideal for weeknight dinners, meal prep, or sharing at gatherings. If you’re tired of the same old casseroles, this one will definitely surprise you with its flavor depth and rustic appeal.
Cooking Time
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Prep Time: 30 minutes
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Cook Time: 45 minutes (plus 20 minutes for bulgur)
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Total Time: 1 hour 15 minutes
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Servings: 6–8
Ingredients
For the casserole:
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3 eggs
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Salt and pepper, to taste
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3 heaped tbsp mayonnaise
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100 g wheat flour
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800 g chicken fillet
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Paprika, to taste
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Curry powder, to taste
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1 small red onion, diced
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1 regular yellow onion, diced
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1 medium carrot, grated
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1 kg cabbage, roughly chopped
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Vegetable oil and butter for frying
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100 g hard cheese, grated
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Spring onions, chopped (for topping)
For the bulgur wheat side:
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1 small onion, diced
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2–3 cloves garlic, finely chopped
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Butter
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150 g dry bulgur wheat
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Salt, paprika, and curry powder, to taste
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300 ml water
Step-by-Step Cooking Directions
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Prepare the Batter:
In a large bowl, crack 3 eggs. Add salt and pepper and beat well. Mix in mayonnaise until smooth. Add wheat flour and stir until you achieve a lump-free, homogeneous mixture. Set aside. -
Cook the Chicken:
Cut the chicken fillets into small cubes. Heat a pan with sunflower oil and fry the chicken over high heat for 3–4 minutes until cooked. Season with salt, paprika, and curry. Fry for a few more minutes and transfer the cooked chicken (with juices) to a deep bowl. -
Sauté the Vegetables:
Dice both onions and grate the carrot. Heat a new pan with oil and butter. Sauté onions for 1–2 minutes until translucent. Add carrots and fry for 3–4 minutes. Add to the bowl with the chicken. -
Cook the Cabbage:
Cut cabbage into bite-sized chunks. In the same pan, heat oil and sauté the cabbage with a pinch of salt until lightly browned and tender. Transfer to the bowl with the other ingredients. -
Combine and Assemble:
Mix the cabbage, chicken, and sautéed veggies well. Add the prepared egg-mayo batter and combine thoroughly. Pour into a greased casserole dish and smooth the top. -
Top and Bake:
Grate hard cheese and sprinkle it over the casserole. Add chopped spring onions. Bake in a preheated oven at 180°C (350°F) for 45 minutes until golden and bubbling. -
Prepare the Bulgur Wheat Side:
In a separate pan, melt butter and sauté diced onion and chopped garlic until fragrant. Add dry bulgur wheat and toast slightly. Season with salt, paprika, and curry powder. Pour in water, cover, and simmer over low heat for 20 minutes without lifting the lid. Fluff with a fork before serving.
Nutritional Information (Per Serving – Approximate)
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Calories: 450
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Protein: 28 g
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Carbohydrates: 30 g
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Fat: 23 g
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Fiber: 4 g
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Sodium: 580 mg
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Sugar: 4 g
The Origins and Popularity of the Recipe
Casseroles have long been a staple in European and American kitchens due to their ease and versatility. This version adds a unique Eastern European flair with the use of cabbage and mayo-egg batter, bringing together comfort food traditions with rustic, practical cooking. The addition of bulgur wheat—a Middle Eastern staple—gives the meal a global appeal and nutritional balance.
Reasons Why You’ll Love This Recipe
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Hearty, nourishing, and filling
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Perfect for leftovers and meal prep
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Made with affordable pantry staples
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Balanced protein, carbs, and fiber
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Cheese topping adds irresistible richness
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Great for family dinners and potlucks
Health Benefits
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Cabbage is rich in vitamin C, fiber, and antioxidants.
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Chicken provides lean protein for muscle repair.
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Carrots and onions supply carotenoids and flavonoids for immune support.
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Bulgur wheat adds whole grain fiber, iron, and manganese.
Serving Suggestions
Serve a generous slice of the casserole with a scoop of warm bulgur wheat. Add a dollop of Greek yogurt or a side salad with cucumbers and tomatoes for extra freshness.
Common Mistakes to Avoid
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Undercooking cabbage: Make sure it’s tender before mixing into the batter.
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Skipping the egg-mayo mixture: It binds the ingredients and adds flavor.
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Overcooking the chicken: Keep it juicy by frying for just 3–4 minutes.
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Opening the bulgur pot: This releases steam and affects texture.
Pairing Recommendations
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A crisp white wine like Sauvignon Blanc or Pinot Grigio
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Sparkling water with lemon
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Simple cucumber-yogurt salad
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Roasted beetroot and feta salad
Cooking Tips
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Use pre-shredded cabbage to save time.
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Try rotisserie chicken for a shortcut.
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Use a mandoline for fast veggie prep.
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Add a pinch of nutmeg to the batter for depth.
Similar Recipes to Try
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Chicken Broccoli Rice Casserole
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Baked Ziti with Ground Turkey
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Cheesy Cauliflower and Chicken Bake
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Cabbage and Minced Meat Pie
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Mediterranean Bulgur Bowls
Variations to Try
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Vegetarian: Replace chicken with mushrooms or chickpeas.
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Spicy: Add chili flakes or jalapeños to the batter.
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Cheese options: Try gouda, mozzarella, or a sharp cheddar.
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Add-ins: Sautéed mushrooms, spinach, or bell peppers.
Ingredient Spotlight: Cabbage
Often underestimated, cabbage is a powerhouse of nutrition. It contains glucosinolates with anti-inflammatory benefits and is high in vitamin K and fiber. It cooks down beautifully in casseroles and adds bulk and texture without overwhelming the dish.
Conclusion Paragraph
This Chicken Cabbage and Cheese Casserole with a side of Bulgur Wheat is more than just dinner—it’s a celebration of cozy home cooking. It’s easy, adaptable, and absolutely delicious. Whether you’re cooking for a crowd or meal-prepping for the week, this dish will become a new favorite in your rotation. Don’t forget to pair it with a glass of something refreshing and enjoy the warm, cheesy, savory goodness!
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes, you can prepare and refrigerate it for up to 24 hours before baking.
2. Can I freeze the casserole?
Absolutely. Freeze it unbaked, then thaw and bake when ready.
3. What can I use instead of cabbage?
Try shredded kale, spinach, or even zucchini.
4. Can I use store-bought rotisserie chicken?
Yes, it’s a great time-saving option.
5. Is there a substitute for mayonnaise?
You can use sour cream or Greek yogurt, but mayo gives it the richest texture.
6. Can I skip the bulgur side dish?
Yes, but it adds nutrition and makes the meal more complete.
7. Is this dish kid-friendly?
Very! The mild flavors and cheesy topping are usually a hit with kids.
8. How can I make it dairy-free?
Use plant-based mayo and skip the cheese or use a dairy-free alternative.
9. Can I make it spicy?
Yes! Add chopped chilies, cayenne, or hot paprika to the mix.
10. What’s the best cheese to use?
Hard cheeses like cheddar, gouda, or a mix of mozzarella and parmesan work great.