Italian Cabbage Casserole

Italian Cabbage Casserole


  • 1 Large head of green cabbage, cut into large squares for layering
  • Sea salt
  • Freshly ground black pepper
  • 1 tsp garlic powder
  • 1/2 tsp allspice
  • 1 cup Italian bread crumbs, divided into 3 parts
  • 1 cup Parmesan (grated), divided into 3 parts
  • 3 eggs
  • 3/4 cup milk
  • 1 tbsp butter, divided into 3 parts


  1. In a large pot, bring a large amount of water to a boil. Add the cabbage to the pot and push down with tongs, so the water hits all of the cabbage leaves. Allow to cook for just a minute. Drain the cabbage and set aside.
  2. In a bowl, mix the eggs, milk, salt, pepper, garlic and allspice.
  3. In a large casserole dish, add one layer of cabbage to the bottom. Sprinkle 1/3 of the 1 cup of bread crumbs and Parmesan cheese. Add another layer of cabbage and then sprinkle another layer of bread crumbs and cheese. Finally, add the last layer of cabbage.
  4. Pour the egg mixture over the casserole. Top the casserole with last 1/3 cup of bread crumbs and Parmesan cheese. Divide the butter into 3 parts and scatter on top of the casserole.
  5. Cover with aluminum foil and bake in a preheated 350 degree oven for 30 minutes. Remove the foil and then bake for another 15-20 minutes or until firm.

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