Can I use frozen cabbage?

Yes, but thaw it first and squeeze out excess water to avoid a watery casserole.

Why is my casserole watery?

The cabbage may have released too much liquid. Drain it well after blanching.

Yes, add a layer of thinly sliced potatoes at the bottom of the dish for extra heartiness.

How long should I bake it?

Bake for 30–40 minutes at 180°C (350°F). Check for a golden top and a firm center.

Cabbage casserole with meat

Name: Cabbage casserole with meat
Total time: 35 min
Yield: 1 порция
Cuisine: International
Ingredients: White cabbage — 500 g; Chicken minced meat — 500 g; Chicken egg — 110 g; Tomato Paste — 15 g; 35% Cream (Fatty) — 100 g; Salt — 1 g; Black pepper powder — 1 g

60min

1227g

Nutrition per 100g

This cabbage and meat casserole is the perfect dish for those seeking a hearty yet light meal. Thinly shredded cabbage, juicy ground chicken, and a creamy tomato sauce, baked to a golden top, create a harmonious flavor. Made with simple ingredients, it's a family-friendly meal. At just 86 calories per serving, you can enjoy it freely.

LunchMeatBakedAt the Table

WHAT YOU WILL NEED

From ingredients

7 products

Base

White cabbage500 g

Chicken minced meat500 g

Topping

Chicken egg110 g

Sauce

Tomato Paste15 g

35% Cream (Fatty)100 g

Spices

Salt1 g

Black pepper powder1 g

SIMPLE PROCESS

Step by step recipe

The key is preparing the cabbage properly: blanch it in boiling water for 10 minutes until tender but still slightly crisp. Sauté the chicken mince with onion until white, then combine with the creamy tomato sauce. Alternate layers and bake under an egg topping for a golden crust. Bake at 180°C for 30–40 minutes until set and golden.

Step 1

Prep the Cabbage

Shred the cabbage finely, add to boiling salted water, and cook for 10 minutes. Drain well in a colander.

Step 2

Cook the Mince

Slice the onion into half-rings and sauté in oil until soft. Add the chicken mince and cook, stirring, until the meat turns white (5–7 minutes).

Step 3

Make the Sauce

Mix the cream with tomato paste, season with salt and pepper.

Step 4

Assemble the Casserole

Grease a baking dish with oil. Layer half the cabbage, then spread the mince evenly. Pour over half the sauce. Top with the remaining cabbage and pour over the rest of the sauce.

Step 5

Add the Egg Topping

Whisk the eggs and pour evenly over the top layer of the casserole.

Step 6

Bake and Serve

Place in a preheated oven at 180°C (350°F) and bake for 30–40 minutes until golden and set. Let rest for 10 minutes, then slice and serve hot.

CHEF'S TIP

Shred Cabbage Thinly

Thin shreds soften faster and absorb the sauce better. Use a sharp knife or mandoline.

Don't Overcook the Mince

Cook the chicken mince just until it turns white (5–7 minutes) to keep it moist. Overcooking dries it out.

Let It Rest

After baking, leave the casserole in the switched-off oven for 10 minutes — it sets and slices more easily.

Experiment with the Sauce

Replace tomato paste with fresh tomatoes, or add grated cheese on top for extra creaminess.

SUBSTITUTIONS

Add your taste

With Beef or Pork Mince Replace chicken with beef or pork mince for a richer, more calorie-dense version. Increase frying time by 3–5 minutes.
With Cauliflower Use cauliflower instead of white cabbage for a more delicate, quick-cooking dish.
With Sour Cream Sauce Replace cream with sour cream (20% fat) for a thicker, tangier sauce.
Without Egg Topping If you prefer no eggs, brush the top layer with butter or oil for a golden finish.

HOW TO STORE

How to Store Cabbage and Chicken Casserole

Cool the casserole, transfer to an airtight container, and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10–15 minutes or in the microwave. Freeze in portions — thaw in the fridge and reheat in the oven.

GOOD TO KNOW