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Zucchini and Cabbage Casserole

A delightful dish combining fresh zucchini and cabbage with creamy texture, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetable Mixture
  • 2 pcs Zucchini Approx. 400g
  • 3 pcs Chicken egg
  • 100 g Bunch of spring onions Approximately
  • 30 g Bunch of dill Approximately
  • 100 g Cheese Approximately 3.5 oz
  • 4 tbsp Flour Approximately 30g
  • 1 tsp Baking powder 5g
  • Salt To taste
  • Black pepper To taste
  • 4-5 tbsp Sour cream Approximately 60-75g
  • 1 pc Cucumber Approx. 200g
  • 2 cloves Garlic

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. In a large bowl, combine grated zucchini, chopped cabbage, and diced potatoes (the diced potatoes can be a substitute if you wish to add starch for texture).
  3. Add the eggs, chopped spring onions, dill, and cheese to the mixture.
  4. In another bowl, mix flour, baking powder, salt, and black pepper. Add this dry mixture to the vegetable mixture and stir well.
  5. Fold in sour cream and minced garlic until everything is well combined.
  6. Pour the mixture into a greased baking dish, leveling the top with a spatula.
Baking
  1. Bake for about 30-40 minutes or until golden brown and set in the middle.
  2. Let it cool slightly, then serve warm with sliced cucumber on the side.

Notes

Can be prepared a day in advance. Bake just before serving for the best texture. Pairs well with a side salad and extra sour cream.