Cabbage and Mushroom Casserole with Yogurt Dill Sauce
This Cabbage and Mushroom Casserole with Yogurt Dill Sauce is a hearty, flavorful dish that combines the earthiness of mushrooms with the crisp freshness of cabbage. The casserole is baked to tender perfection, allowing the flavors to meld together beautifully. Topped with a creamy, tangy yogurt dill sauce, this dish is a perfect balance of savory, creamy, and refreshing. Ideal as a vegetarian main or a savory side, it’s sure to satisfy with every bite. Whether you’re looking for a comforting weeknight dinner or a unique dish for a special occasion, this casserole is a crowd-pleaser.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
For the Casserole:
Cabbage: 400g, chopped
Onion: 1, chopped
Garlic: 3 cloves, minced
Vegetable oil: for frying
Mushrooms: 7, sliced
Bell pepper: 1, chopped
Tomatoes: 3, peeled and chopped
Eggs: 4
Sour cream: 150g
Ground black pepper: to taste
Salt: to taste
Fresh parsley: chopped, for garnish
For the Yogurt Dill Sauce:
Yogurt: 250g
Fresh dill: chopped
Lemon juice: from 1/2 lemon
Salt: to taste
Instructions
Step 1: Prepare the Ingredients
Chop and slice the cabbage, onion, garlic, mushrooms, bell pepper, and tomatoes as instructed. This will help ensure even cooking and ease of preparation.
Step 2: Sauté the Vegetables
Heat a large skillet over medium heat and add a splash of Olive oil.
Add the chopped onion and sauté for about 3 minutes, until it becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms and bell pepper to the skillet. Cook for about 5-7 minutes until the mushrooms are tender and any moisture has evaporated.
Stir in the chopped cabbage and tomatoes. Season with salt and black pepper. Cook for another 10-15 minutes, stirring occasionally, until the cabbage is wilted and soft.
Step 3: Mix the Casserole Filling
In a separate bowl, whisk together the eggs and sour cream until well combined. Season with a little salt and pepper.
Once the vegetables are cooked, remove the skillet from heat and allow to cool slightly before adding the egg mixture. This prevents the eggs from scrambling when added to the hot vegetables.
Combine the cooked vegetables with the egg and sour cream mixture, stirring until everything is evenly coated.
Step 4: Bake the Casserole
Preheat your oven to 180°C (350°F).
Transfer the mixture to a greased baking dish, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly golden.
Step 5: Prepare the Yogurt Dill Sauce
While the casserole is baking, prepare the yogurt dill sauce. In a bowl, combine the yogurt, chopped dill, lemon juice, and a pinch of salt.
Mix well until all ingredients are incorporated. Adjust salt to taste and set aside.
Step 6: Serve
Once the casserole is done baking, remove it from the oven and let it cool for a few minutes.
Garnish with fresh parsley before serving.
Serve warm with a generous dollop of the yogurt dill sauce on the side or drizzled on top.
Nutrition Information (per serving):
Calories: 350
Fat: 20g
Saturated fat: 10g
Omega-3 fatty acids: 0.5g
Carbohydrates: 25g
Fiber: 5g
Sugar: 5g
Protein: 20g
Sodium: 400mg
Cholesterol: 40mg