Can I skip frying the cabbage and use it raw?

Frying removes excess moisture and softens the cabbage. If using raw, bake longer (about 50 minutes), but the texture may be tougher.

Why is my casserole watery?

The cabbage may have released too much liquid. Make sure to fry it thoroughly until the liquid evaporates, and drain any excess.

Can I make it without tomato paste?

Yes, replace it with fresh tomatoes (add them with the slices) or tomato sauce – the flavor will be less intense but still tasty.

How long do I bake it?

Bake for 30 minutes at 190°C (375°F) as per the recipe. Total time including prep and frying is about 1 hour. Check for a golden top and tender cabbage.

Cabbage casserole with minced meat

Name: Cabbage casserole with minced meat
Total time: 60 min
Yield: 3 порции
Cuisine: International
Ingredients: White cabbage — 600 g; Homemade minced meat (assorted) — 400 g; Tomatoes — 100 g; Chicken egg — 110 g; Mayonnaise — 100 g; Semi-hard cheese — 150 g; Onion — 50 g; Tomato Paste — 20 g

85min

1530g

Nutrition per 100g

105

Imagine a golden casserole with layers of tender cabbage, juicy ground meat, sweet tomatoes, and a crispy cheese topping. This dish is a classic comfort food that warms and satisfies. Surprisingly low in calories, it's made with simple ingredients and ready in just one hour – ideal for a cozy family dinner.

WHAT YOU WILL NEED

From ingredients

8 products

Vegetables

White cabbage600 g

Tomatoes100 g

Onion50 g

Meat

Homemade minced meat (assorted)400 g

Topping

Chicken egg110 g

Mayonnaise100 g

Cheese

Semi-hard cheese150 g

Sauce

Tomato Paste20 g

SIMPLE PROCESS

Step by step recipe

The key to this casserole is properly sautéed vegetables and meat. Fry the cabbage until soft to remove excess moisture and enhance its flavor. The meat mixture with onions and tomato paste creates a rich, savory base. Layering half the cabbage, meat, remaining cabbage, and tomato slices ensures even baking. An egg-and-mayonnaise topping adds moisture, while the cheese creates a golden, crispy crust. Bake until bubbly and golden.

Step 1

Sauté the meat with onions and tomato paste

Finely chop the onion (50 g / 1.8 oz). Heat oil in a skillet and sauté the onion until translucent. Add ground meat (400 g / 14 oz) and cook for 5–7 minutes, breaking it up with a spoon. Stir in tomato paste (20 g / 1 tbsp), mix well, and cook for 2–3 more minutes. Remove from heat.

Step 2

Sauté the cabbage

Shred the cabbage (600 g / 21 oz) thinly. In a separate skillet, heat oil and sauté the cabbage over medium heat until softened and lightly golden (about 10–15 minutes). Season with salt and pepper. Set aside to cool.

Step 3

Prep tomatoes and topping

Slice the tomatoes (100 g / 3.5 oz). In a bowl, whisk together eggs (110 g / 2 large) and mayonnaise (100 g / about ½ cup) until smooth. Grate the cheese (150 g / 5.3 oz) on a coarse grater.

Step 4

Assemble the casserole

Grease a baking dish. Spread half of the sautéed cabbage evenly over the bottom. Top with all the meat mixture, then the remaining cabbage. Arrange the tomato slices on top.

Step 5

Add topping and cheese

Pour the egg-mayonnaise mixture evenly over the top. Sprinkle with grated cheese.

Step 6

Bake and serve

Bake in a preheated oven at 190°C (375°F) for 30 minutes until the cheese is golden and bubbly. Let rest for 5 minutes before slicing. Serve hot.

CHEF'S TIP

Choose young cabbage

Young white cabbage is more tender and cooks faster. If using older cabbage, shred it finely and sauté longer to soften.

Use enough oil for frying

Don't skimp on oil when frying cabbage and meat – it adds richness and helps achieve a golden texture. But avoid using too much to keep the dish light.

Let it rest

After baking, let the casserole rest for 5–7 minutes – it firms up and slices beautifully without falling apart.

Experiment with spices

Add paprika, oregano, basil, or chili flakes to the meat for a personalized flavor kick.

SUBSTITUTIONS

Add your taste

Swap mixed meat for ground chicken or turkey For a leaner option, use ground chicken or turkey – lower in fat, still high in protein. Cooking time stays the same.
Replace mayo with sour cream or Greek yogurt Mix the egg with sour cream (100 g / ½ cup) or Greek yogurt for a lighter, tangier topping.
Use feta or mozzarella instead of semi-hard cheese Feta adds a salty Mediterranean twist; mozzarella gives a stretchy, gooey texture – both work wonderfully.
Add mushrooms for extra heartiness Sauté 150 g (5 oz) of sliced mushrooms along with the meat for an even more savory filling.

HOW TO STORE

How to Store Cabbage and Meat Casserole

Cool completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven (150°C / 300°F, 15 minutes) or microwave. Freeze portions for up to 2 months – thaw in the fridge and reheat in the oven.

GOOD TO KNOW