Cabbage has long been a staple in my kitchen, carrying us from the late summer garden well into spring with its versatility and dependability. It’s a vegetable that shines whether eaten raw in a crunchy slaw or cooked into something warm and nourishing. This creamy cheese and cabbage bake is one of my go-to recipes for showcasing just how delicious cabbage can be. The smoky depth of gouda paired with fresh dill takes simple cabbage to the next level—turning it into a dish that feels both comforting and a little special. Every time I serve it, it quickly disappears!
Smoked Gouda & Cabbage Bake
Ingredients
Filling
- 3 cups Cabbage finely shredded
- 1/2 cup Smoked Gouda Havarti or Parmesan cheese (shredded)
- 1 Tbs Fresh Dill minced
- 2 tsp Fresh Thyme chopped
- 1 tsp Sea Salt
Crust
- 6 TBS milk
- 1/4 cup sour cream
- 2 eggs
- 1/2 cup flour all purpose, Einkorn, whole wheat or a combination
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Preheat oven to 400 degrees. Lightly butter a 8" cast-iron skillet: set aside.
- Make filling: In a medium bowl, combine the cabbage, cheese, fresh herbs and salt. Mix well and add to prepared skillet.
- Make crust: In a small bowl, whisk together milk, sour cream and eggs. Stir in flour, baking powder and soda and salt. Pour over the cabbage mixture in the skillet. Lift the cabbage, using a fork to let the mixture distribute throughout the pan.
- Bake for 30 minutes or until the center is set and the top is golden brown.
- Garnish with fresh dill and thyme.
Every time I make this dish, I’m reminded that good food doesn’t have to be complicated. With a few simple ingredients, cabbage becomes something truly special—creamy, smoky, and full of flavor. I hope it brings the same smiles to your table as it does to mine.
