Description
This easy Smoked Gouda & Cabbage Bake combines tender shredded cabbage, rich smoked Gouda cheese, fresh dill, and thyme beneath a golden, fluffy crust. Baked to perfection in a cast-iron skillet, this comforting vegetarian casserole is perfect for family dinners, weekend brunches, or a delicious cheesy side dish. Ready in just 45 minutes!
Ingredients
Scale
For the Cabbage Filling:
- 3 cups finely shredded green cabbage
- ½ cup shredded smoked Gouda cheese (or Havarti or Parmesan)
- 1 tablespoon fresh dill, minced
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon sea salt
For the Crust:
- 6 tablespoons milk
- ¼ cup sour cream
- 2 large eggs
- ½ cup all-purpose flour (or Einkorn or whole wheat flour)
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon sea salt
For Preparation and Garnish:
- Butter, for greasing the skillet
- Fresh dill and thyme, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch cast-iron skillet or similarly sized oven-safe baking dish.
- Prepare the cabbage filling: In a medium mixing bowl, combine the finely shredded cabbage, smoked Gouda cheese, minced dill, chopped thyme, and 1 teaspoon sea salt. Toss until evenly mixed.
- Transfer to the skillet: Spread the cabbage mixture evenly in the prepared cast-iron skillet.
- Prepare the crust batter: In a separate bowl, whisk together the milk, sour cream, and eggs until smooth.
- Add the dry ingredients: Stir in the flour, baking powder, baking soda, and ¼ teaspoon sea salt. Mix gently until combined, avoiding overmixing.
- Combine the filling and batter: Pour the batter evenly over the cabbage mixture. Using a fork, gently lift portions of the cabbage to allow the batter to flow between the shredded leaves.
- Bake: Place the skillet in the preheated oven and bake for approximately 30 minutes, or until the top is golden brown and the center is fully set.
- Rest and garnish: Remove from the oven and let rest for 5–10 minutes. Garnish with fresh dill and thyme.
- Serve: Slice into portions and serve warm as a vegetarian main course or delicious cheesy side dish. Enjoy!
Notes
- Cheese Options: Smoked Gouda gives this recipe its signature smoky flavor. Substitute Havarti for a milder taste or Parmesan for a saltier, nutty flavor.
- Cabbage Preparation: Finely shred and thoroughly dry the cabbage to help prevent a watery casserole.
- Flour Substitutions: All-purpose, Einkorn, or whole wheat flour can be used. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
- Extra Flavor: Add black pepper, red pepper flakes, or sautéed onions for additional flavor.
- Avoid Overmixing: Stir the crust batter just until combined to maintain a tender texture.
- Baking Tip: The casserole is ready when the top is golden brown and the center is set. Baking times may vary depending on your skillet.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze individual portions for up to 2 months for best quality.
- Reheating: Warm in a 350°F oven until heated through to 165°F.
- Serving Suggestion: Pair with roasted chicken, grilled salmon, tomato soup, or a fresh green salad.
- Vegetarian Tip: Choose smoked Gouda made with vegetarian-friendly rennet if following a strict vegetarian diet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 155 kcal
- Sugar: 2.5 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 87 mg