Cabbage & Dill Breakfast Casserole
Easy Breakfast & Freeze’s Well
This delicious casserole makes the most of the abundant cabbage harvest—and gives it a fresh twist with dill! It’s rich, cheesy, and so satisfying. While it may not be a hit with everyone in my family (thanks to the dill, I suspect!), that just means more for me. I like to make a full pan, portion it out, and freeze individual servings. It reheats beautifully and makes for a perfect savory breakfast or quick lunch whenever I need it.
I don’t always get my dill to grow each year but I have learned when it does you can easily rinse, pat dry and place into containers in your freezer and it lasts for years. I use the flowery part before it goes to seed but you could use either and you’ll get the flavor of the dill. Don’t like dill? Skip it! Original recipe from Natasha’s Kitchen – Thank you for the delicious recipe!
Ingredients
- 2 Tbsp Butter/Lard
- 4 Eggs
- ¼ Cup Sour Cream
- ½ Cup Mayonnaise
- ½ Cup Flour
- ½ Tsp Baking Powder
- 1 Lb cabbage finely chopped (about 6 cups)
- ½ Tsp Salt
- 2 Tbsp Dill fresh or frozen
- 2 Tbsp Onion
- 1 ½ Cups Shredded Cheese
Directions:
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Preheat oven to 375°F (190°C). Place butter or lard in a 9-inch round baking dish and set it in the oven to melt slightly while you prep the rest.
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Whisk together eggs, sour cream, and mayonnaise in a mixing bowl until smooth.
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In a separate bowl, combine flour and baking powder. Stir the dry mixture into the egg mixture until fully incorporated.
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In another large bowl, mix chopped cabbage with salt. Scrunch with your hands to help soften. Add in the dill and onion, and scrunch again to combine and further tenderize the cabbage.
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Spread the cabbage mixture evenly in the greased baking dish. Pour the egg mixture over the top, spreading gently to cover.
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Sprinkle cheese evenly over the top.
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Bake for 35 minutes or until the top is golden brown and set.
To Serve & Store:
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Let cool slightly before slicing.
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Keeps well in the fridge for up to 4 days.
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Freeze individual portions wrapped tightly. Reheat in the oven.
Easily frozen for future use, simply cool off and place in freezer safe containers or bags. Remove frozen and bake until warmed up.
Other Wonderful Breakfast Recipes click HERE
Learn How to Make Cheese Here!
