Cabbage and Mushroom Casserole with Yogurt Dill Sauce

Cabbage and Mushroom Casserole with Yogurt Dill Sauce

This comforting Cabbage and Mushroom Casserole with a creamy Yogurt Dill Sauce is a satisfying dish that combines earthy mushrooms and fresh cabbage in a savory, flavorful bake. Topped with a tangy yogurt dill sauce, it balances richness with refreshing zest. Ideal as a vegetarian main or side dish, this casserole will leave everyone at the table asking for more.


Table of Contents

Ingredients

For the Casserole:

  • 400g cabbage, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • Vegetable oil (for frying)
  • 7 mushrooms, sliced
  • 1 bell pepper, chopped
  • 3 tomatoes, peeled and chopped
  • 4 large eggs
  • 150g sour cream
  • Ground black pepper (to taste)
  • Salt (to taste)
  • Fresh parsley, chopped (for garnish)

For the Yogurt Dill Sauce:

  • 250g plain yogurt
  • Fresh dill, chopped
  • Juice of 1/2 lemon
  • Salt (to taste)

Instructions

Step 1: Prepare the Ingredients
Begin by chopping and slicing the cabbage, onion, garlic, mushrooms, bell pepper, and tomatoes. This ensures that your vegetables cook evenly and quickly.

Step 2: Sauté the Vegetables
Heat a splash of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Next, add the sliced mushrooms and bell pepper to the pan. Cook for 5-7 minutes until the mushrooms are soft and most of their moisture has evaporated. Then, add the chopped cabbage and tomatoes to the skillet, seasoning with salt and pepper. Stir occasionally and cook for 10-15 minutes, until the cabbage softens and wilts.

Step 3: Mix the Casserole Filling
In a separate bowl, whisk together the eggs and sour cream until smooth. Season with a pinch of salt and pepper. Once the vegetables are cooked, remove the skillet from the heat and let it cool slightly before adding the egg mixture. This prevents the eggs from scrambling when added to the hot vegetables.

Combine the cooked vegetable mixture with the egg and sour cream mixture, stirring gently until everything is well-coated.

Step 4: Bake the Casserole
Preheat your oven to 180°C (350°F). Grease a baking dish and transfer the vegetable and egg mixture into the dish, spreading it evenly.

Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is lightly golden.

Step 5: Prepare the Yogurt Dill Sauce
While the casserole is baking, prepare the yogurt dill sauce. In a small bowl, combine the yogurt, chopped dill, lemon juice, and a pinch of salt. Stir until smooth and well-mixed, then set aside.

Step 6: Serve
Once the casserole is baked and golden, remove it from the oven and let it cool slightly before serving. Garnish with fresh parsley.

Serve warm with a generous drizzle of yogurt dill sauce on top or on the side.


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
  • Prep Time: 20 minutes
    Cook Time: 35-40 minutes
    Total Time: 55-60 minutes

This dish is hearty, healthy, and packed with flavor! Whether enjoyed as a main dish or a side, the tangy yogurt dill sauce pairs perfectly with the baked cabbage and mushrooms, offering a delicious balance of savory and fresh.

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