Crispy Cabbage Casserole Without Cheese — A Simple Childhood Recipe 0 8

Ingredients

• white cabbage — about 600 g
• sour cream — 200 g
• mayonnaise — 100 g
• eggs — 3 pcs.
• semolina — 2 tbsp.
• salt — to taste
• black ground pepper — to taste
• paprika or other spices — to taste
• breadcrumbs — for sprinkling
• vegetable oil — for the baking dish

How to Prepare

Preparing the Cabbage

Finely shred the cabbage, transfer it to a deep bowl, add salt, and thoroughly knead it with your hands. This step is especially important: the cabbage will become soft and juicy, and after baking, it will turn out tender rather than dry.

Dressing

In a separate bowl, mix sour cream, mayonnaise, and eggs. Add pepper, paprika, or other spices to taste. Whisk until smooth. Add semolina, mix, and let the mixture sit for 10 minutes — during this time, the semolina will swell and give the dish an airy texture.

Combining Ingredients

Add the dressing to the cabbage and mix well to ensure the mixture evenly coats the entire mass.

Forming

Grease the baking dish with vegetable oil. Place the cabbage mixture in it and lightly compact it with a spoon. Generously sprinkle breadcrumbs on top — they will create a golden crispy crust.

Baking

Send the dish to the oven preheated to 180 °C for 55–60 minutes. The top should be well browned and appetizingly golden.

Serving

Let the casserole cool slightly, then cut it into portions. Inside, it remains soft and tender, while the top is pleasantly crispy.

Helpful Tips

• For a richer flavor, you can add a pinch of nutmeg or dried garlic.
• The casserole is delicious both hot and cold.
• It works well as a standalone dish or as a side.
• Well-kneaded cabbage is the main secret to a tender texture.
• Without semolina, the dish will be softer, almost omelet-like.

A simple, budget-friendly, and truly cozy recipe for a home dinner. Especially delicious when served with sour cream.