Ingredients

The following ingredients have 7 Servings
  • Filling:
  • 4 cups cabbage, shredded
  • 1 small onion, chopped
  • 1 cup shredded parmesan cheese
  • ⅓ cup fresh dill, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Crust:
  • 3 large eggs
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 2 teaspoons sugar
  • 1 ½ teaspoons baking powder
  • ½ cup flour
  • ½ teaspoon kosher salt

Instruction

  • Preheat oven to 350°F. Coat a 9x6 inch baking dish with cooking spray. Set aside.
  • Boil shredded cabbage for 10 minutes in a large pot. Drain and run under cold water to stop the cooking process. Squeeze out excess liquid.
  • Sauté onion in olive oil and butter until translucent. Add boiled cabbage and season with salt and pepper and sauté for 3-5 minutes. Remove from heat and stir in fresh dill and parmesan cheese. Transfer cabbage mixture to prepared baking dish.
  • Mix flour, baking powder, sugar, and salt. In a separate bowl, whisk together eggs, sour cream, mayonnaise until well combined. Add dry ingredients to wet and mix until evenly mixed.
  • Pour batter over top of cabbage mixture. Bake for 30-35 minutes or until batter is a golden brown color and has a bounce to the touch.