Savory Cabbage Cake | Easy and Healthy Recipe
Savory cabbage cake recipe made with yogurt, herbs, and cabbage. Easy, healthy, vegetarian, and perfect as a main or side dish.
Servings: 8
Calories: 159kcal
Equipment
Ingredients
- 12 oz Cabbage
- 3 tablespoons Olive oil
- 1 large Onion finely chopped
- ¼ bunch Parsley chopped
- 11 oz Plain yogurt
- 3 Eggs Large
- 3 cloves Garlic crushed
- 1½ cups All-purpose flour
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- 1½ teaspoons Salt
- ½ teaspoon Black pepper
- ½ teaspoon Mustard powder
- 1 teaspoon Thyme
- 1 teaspoon Oregano
Instructions
- Preheat oven: Set to 350°F (180°C). Line a 9-inch (23cm) round baking pan with parchment paper or lightly grease it with oil.
- Prepare cabbage: Finely chop the cabbage and place it in a large mixing bowl.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until soft. Stir in crushed garlic and cook for another 1–2 minutes. Remove from heat and add to the cabbage bowl. Mix in the chopped parsley.
- Make the batter: In a separate bowl, whisk together the eggs and yogurt. Add flour, baking powder, baking soda, salt, black pepper, mustard powder, thyme, and oregano. Mix until well combined.
- Combine: Add the cabbage mixture to the batter and stir until evenly incorporated.
- Bake: Pour the mixture into the prepared pan and spread evenly. Bake for about 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Serve: Allow to cool slightly before slicing. Enjoy warm or at room temperature.
Video
Notes
- Cabbage: Use green or white cabbage. Savoy or Napa cabbage also work, but their texture is slightly softer.
- Add-ins: You can add shredded carrots, chopped spinach, or crumbled feta for extra flavor.
- Yogurt substitute: Greek yogurt or sour cream can replace plain yogurt in the same amount.
- Herbs & spices: Feel free to switch up the herbs — dill, basil, or chives are all great options.
- Baking pan: A 9-inch round or square pan works best. You can also bake it in a loaf pan for a thicker “bread-like” result.
- Serving suggestions: Serve with a side of sour cream or yogurt dip. It pairs wonderfully with soups or salads.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold.
- Freezing: Once cooled, wrap slices individually and freeze for up to 2 months. Reheat directly in the oven.
Nutrition
Calories: 159kcal | Carbohydrates: 25g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 797mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 2mg