Cheesy Cabbage Casserole (Easy Vegetarian, Low Carb)
Cheesy cabbage casserole is a baked dish made with shredded green cabbage, onion, eggs, and mozzarella, cooked in one pan at 200C until golden and set. It is ready in 45 minutes and works as a vegetarian main or a side. Cabbage is one of the most budget-friendly vegetables you can cook with: a full head costs very little, keeps for weeks in the fridge, and according to the USDA, has just 6 grams of net carbs per 100g raw, making this casserole naturally low-carb and keto-friendly.
This recipe grew out of the Romanian tradition of cooking cabbage low and slow with very little fuss. Most people chop it for coleslaw and stop there, but cabbage takes to heat beautifully. It softens, sweetens slightly, and holds its shape in a bake. The version here skips the ground meat that classic cabbage casseroles usually call for and uses mozzarella and eggs instead, which bind everything together into a cohesive, sliceable casserole. It is not vegan as written, but very easy to adapt.
This Recipe Works If You Need
- A low-carb or keto-friendly vegetarian dinner
- A one-pan meal with minimal cleanup
- A budget recipe that uses half a head of cabbage
- A simple side dish for veggie patties or fritters
- A quick weeknight bake with pantry ingredients
Why You’ll Love This Recipe
- Ready in 45 minutes, mostly hands-off baking time
- One pan, very few ingredients
- Low carb and keto-friendly without any special substitutions
- Cheap to make, especially if you buy cabbage at a farmers market
- Easily made vegan with a few swaps
- Works as a main or a side, and reheats well the next day
Ingredient Notes
Green cabbage. Use half a medium head, shredded or roughly chopped. White cabbage works identically. Savoy cabbage is softer and gives a slightly more delicate result. Do not use red cabbage here as it bleeds color and turns the egg mixture purple. If you have leftover cabbage, use it the same week in a potato cabbage soup – one cabbage covers both recipes easily.
Mozzarella. The recipe uses 100g, which gives a good cheesy pull without overwhelming the cabbage. Fresh mozzarella works, but low-moisture shredded mozzarella melts more evenly and browns better. Parmesan adds a sharper, nuttier flavor. Cheddar gives a more pronounced cheese taste. Any melting cheese works here, so use what you have. For a vegan version, use homemade vegan mozzarella.
Eggs. Three eggs bind the casserole so it holds together when sliced. For a vegan version, replace each egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let it gel for 5 minutes before using. The texture will be slightly less firm but still holds well after cooling.
Fresh thyme. Three to four sprigs, leaves stripped. It pairs very naturally with cabbage and cheese. Dried thyme works too – use about half a teaspoon. Rosemary is another good option if that is what you have on hand.
Onion. One medium onion, diced and sauteed briefly before going into the bake. Cooking it first removes the raw sharpness and adds a mild sweetness to the base.
Tips
Saute the onion and cabbage first. A few minutes in the pan with olive oil before baking softens the cabbage, removes excess moisture, and builds flavor. If you skip this step and bake the raw cabbage directly, it can release water and make the casserole soggy.
Add a crunchy topping. Ten minutes before the casserole comes out, scatter a handful of cornflake crumbs or crispy onion flakes on top. It adds texture contrast that makes the dish feel more substantial. Panko breadcrumbs work equally well.
Do not overbake. Thirty minutes at 200C (400F) is enough. The eggs set and the cheese browns. Longer than that and the cabbage starts to dry out at the edges. Check at 25 minutes – if the top is golden and the center is set, it is ready.
Let it rest before slicing. Five minutes out of the oven lets the eggs firm up further so the casserole slices cleanly. Straight from the oven it can be slightly soft in the center, which is fine if you are serving it scooped rather than sliced.
Substitutions and Variations
Make it vegan. Replace the mozzarella with homemade vegan mozzarella and the eggs with flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). The flavor is very close to the original and the texture holds well once cooled.
Different cheese. Parmesan gives a sharper, more savory flavor. Cheddar is bolder and more pronounced. Gruyere is a classic choice for gratins and works beautifully here. A mix of mozzarella for melt and parmesan for flavor is a reliable combination.
Add more vegetables. Diced bell pepper, sliced mushrooms, or a handful of frozen peas mixed in before baking all work. Keep additions small so the cabbage stays the main ingredient.
Add protein. Canned white beans or chickpeas stirred in make the casserole more filling. For non-vegan versions, crumbled feta or halloumi adds protein and a salty contrast to the mild cabbage.
More Cabbage Recipes
Cabbage is versatile enough to carry a full week of recipes. Some other ways to use it from Gourmandelle:
- Potato cabbage soup
- Low carb cabbage hash browns
- Vegan cabbage lasagna
- Cabbage casserole (plain, no cheese)
- Vegan cabbage rolls
- Smoky cabbage stew
Storage and Make Ahead
Fridge: Up to 4 days in an airtight container. Reheat in the oven at 180C for 10 minutes to re-crisp the top, or microwave in 90-second intervals. The texture is slightly softer after the first day but the flavor holds well.
Freezer: Not ideal. Eggs and cabbage both change texture when frozen and thawed – the casserole becomes watery and soft. If you want to prepare ahead for the freezer, freeze the raw shredded cabbage and onion separately, then assemble and bake fresh.
Make ahead: Assemble the casserole the evening before, cover, and refrigerate unbaked. Add 5 extra minutes to the baking time since it goes in cold. This is actually a useful option for busy weeknights.
This casserole works well alongside cauliflower patties or vegetable fritters for a fuller meal. For a low-carb dinner spread, the meal prep dinner ideas page has several options that pair well with it.
Cheesy Cabbage Casserole
Ingredients
- ½ head cabbage medium or small, chopped in small slices
- 1 onion julienne
- 3 eggs
- 100 g mozzarella
- 3-4 sprigs fresh thyme only the leaves. or you can use dry thyme ~1 tsp
- 1 Tbsp olive oil
- salt and pepper to taste
Instructions
- Chop the cabbage and the onion. Mix them directly into a ceramic oven tray, greased with a little bit of olive oil.
- Beat the eggs and add them to the tray. Mix again.
- Add the thyme, salt, and pepper. Add ½ cup of water.
- Grate the mozzarella on top (or add it in thin slices).
- Cook in the oven for ~30-40 minutes or until the cabbage is golden on top.
Notes
Frequently Asked Questions
Yes. Cabbage has around 6 grams of net carbs per 100g raw, and the other main ingredients – eggs, mozzarella, and olive oil – are all keto-friendly. The full casserole has approximately 8 to 10 grams of net carbs per serving depending on portions. Skip the cornflake crumb topping if you want to keep it strictly low-carb.
Yes. Replace the mozzarella with a vegan melting cheese or use the homemade vegan mozzarella recipe on this blog. Replace each egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let it gel for 5 minutes, then proceed as normal. The result is slightly less firm but still holds together well once cooled.
Cabbage releases a lot of water when it heats up. If you skip the initial saute step and bake it raw, the excess liquid pools in the pan and the casserole turns out watery rather than set. Always saute the cabbage and onion for 5 to 7 minutes first to drive off moisture before adding the eggs and cheese. Salting the cabbage lightly and letting it sit for 10 minutes, then squeezing out the liquid, is another option.
Mozzarella is the go-to for melt and mild flavor. Parmesan adds a sharper, saltier note. Cheddar gives a more pronounced cheese flavor throughout. Gruyere is excellent if you want a more sophisticated result. A combination of mozzarella (for melt) and parmesan or cheddar (for flavor) covers all bases and is the most reliable option.
Yes, with an egg replacer. Flaxseed eggs work well: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg, let it gel for 5 minutes. The casserole will be slightly softer and less structured than the egg version, but it still holds together once cooled. A commercial egg replacer such as JUST Egg also works.
Up to 4 days in the fridge in an airtight container. Reheat in the oven at 180C (350F) for about 10 minutes to bring back some crispness on top, or microwave in short intervals. The texture softens slightly after the first day but the flavor is actually better on day two, once the seasoning has had time to settle.
This was fantastic! Very easy to make! I used 1 cup of cheddar cheese because I didn’t have mozzarella, and it was so delicious! Thank you for the recipe–It’s a keeper!
Thank you! So happy you liked it! 🙂
Comfort food at its best!