Why is my casserole dry?

You may have used very lean meat or overbaked it. Add 2 tbsp of water or milk to the meat mixture, and watch the baking time.

Can I use broccoli instead of cabbage?

Yes, broccoli or cauliflower work too. Blanch them for 2–3 minutes, then chop finely.

Do I have to add the egg?

The egg binds the ingredients. If you skip it, the casserole may fall apart. You can replace it with 2 tbsp of sour cream.

How many servings does this make?

The recipe yields 2 generous servings. You can easily double the ingredients for more portions.

Minced meat casserole with cabbage

Name: Minced meat casserole with cabbage
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Homemade minced meat (assorted) — 300 g; White cabbage — 300 g; Processed cheese — 70 g; Chicken egg — 110 g; Salt — 3 g; Spice — 3 g; Vegetable oil — 5 g; Mayonnaise — 20 g; Hard cheese — 150 g

45min

961g

Nutrition per 100g

100

Imagine a golden casserole with a crunchy cheese crust, filled with juicy ground meat, tender cabbage, and melted cheese inside. This dish is a crowd-pleaser – quick, satisfying, and low in calories. Simple ingredients, easy preparation, and always delicious. Ideal for a wholesome family meal.

WHAT YOU WILL NEED

From ingredients

9 products

Meat

Homemade minced meat (assorted)300 g

Vegetables

Cheese

Eggs

Spices

Greasing

Dressing

SIMPLE PROCESS

Step by step recipe

The key to this casserole is preparing the cabbage right – shred it finely and massage with salt to soften and release moisture. Use ground meat with about 15–20% fat for juiciness. Grate the processed cheese for even distribution and creaminess. A topping of mayonnaise and hard cheese creates a beautiful golden crust. Bake at 190°C (375°F) until perfectly done.

Step 1

Prep the cabbage

Finely shred the cabbage (300 g / 10.6 oz), place in a bowl, add salt (2 g / ½ tsp) and massage with your hands until it releases juice. Let sit for 5–10 minutes.

Step 2

Make the mixture

In a large bowl, combine ground meat (300 g / 10.6 oz), cabbage, grated processed cheese (70 g / 2.5 oz), eggs (110 g / 2 large), remaining salt (1 g / ¼ tsp), and spices (3 g / ½ tsp). Mix thoroughly until uniform.

Step 3

Prepare the pan

Grease a baking dish with vegetable oil (5 g / 1 tsp). Transfer the mixture and spread evenly.

Step 4

Add topping

Brush the top with mayonnaise (20 g / 1 tbsp), then sprinkle evenly with grated hard cheese (150 g / 5.3 oz).

Step 5

Bake

Bake in a preheated oven at 190°C (375°F) for 25 minutes until golden and bubbly. Let rest for 5 minutes before slicing.

CHEF'S TIP

Choose tender cabbage

Young white cabbage is best – it's more delicate and juicy. For older cabbage, shred it very thinly and let it sit with salt a bit longer.

Don't overbake

Bake for exactly 25 minutes at 190°C (375°F). If the top browns too quickly, cover with foil. Overbaking will dry it out.

Add onion and garlic for flavor

Mix in 1 finely chopped onion and a garlic clove into the meat for extra aroma and depth.

Let it rest

After baking, let the casserole rest for 5–7 minutes – it sets and becomes easier to slice.

SUBSTITUTIONS

Add your taste

Use ground chicken or turkey For a lighter version, substitute the meat with ground chicken or turkey – lower in fat, still high in protein.
Replace processed cheese with cream cheese Use soft cream cheese (e.g., ricotta or Philadelphia) for an even creamier texture.
Skip mayo, use sour cream For a lighter topping, spread sour cream instead of mayo – it adds a tangy note with fewer calories.
Add mushrooms for extra flavor Fold in 100 g (about 3.5 oz) of sautéed mushrooms into the mixture for a savory twist.

HOW TO STORE

How to Store Meat and Cabbage Casserole

Cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the oven (150°C / 300°F, 10–15 minutes) or in a covered skillet. Freeze portions for up to 2 months – thaw in the fridge and reheat in the oven.

GOOD TO KNOW