Last updated: November 6, 2026 · By Claire Dawson

Cabbage cake is a savory, custard-style bake made from sautéed cabbage and onion folded into a batter enriched with eggs, ricotta and sour cream. It is a practical way to use up a head of cabbage, and it bakes up tender and golden with a mild, slightly sweet vegetable flavor. This guide gives you a complete recipe, the nutrition facts behind the vegetable, and practical swaps so you can make it at home with confidence.

Key Takeaways

• One cup of chopped raw green cabbage has only about 22 calories and more than 2 grams of fiber, according to the Cleveland Clinic.
• A basic cabbage cake uses sautéed cabbage and onion, ricotta, sour cream, eggs and 2 cups of flour for structure.
• Bake at 180°C (350°F) and start checking for doneness with a toothpick around the 30-minute mark.
• Cabbage is a cruciferous vegetable, and like its relatives it can cause gas and bloating in some people.
• Half a cup of cooked cabbage provides about 81.5 micrograms of vitamin K, according to figures from the USDA National Nutrient Database.

What Is Cabbage Cake?

Cabbage cake is a baked dish in which cooked cabbage is mixed into a flour-and-egg batter, so the vegetable becomes part of the cake itself. It sits closer to a savory quiche-style bake than to a sweet layer cake. The texture is dense and moist rather than light and airy.

Cabbage cake does not have a single documented origin in the sources used for this article. Cooks in many regions have long used cabbage in baked and stuffed dishes to stretch ingredients and reduce waste, and that practical history is why the cake appeals to home bakers who want to use leftovers.

Is Cabbage Cake Sweet or Savory?

Most versions are savory, flavored with onion, garlic powder, salt and pepper. You can add a small amount of sugar or serve it with a sweet topping if you prefer a dessert-style result, but the base recipe is meant to be eaten as a main or side dish.

Nutrition Facts for Cabbage

Cabbage is a low-calorie vegetable with useful amounts of fiber and vitamins, although the cake itself is much richer than the cabbage alone. The vegetable contributes its nutrients to the dish, but flour, butter, cheese and eggs add calories and fat. Use the table below to compare the two key serving sizes cited by reputable health sources.

The Cleveland Clinic explains the health profile of the raw vegetable in its overview of cabbage health benefits, including its vitamin C and vitamin K content. Those figures describe the vegetable, not the finished cake, so treat them as a guide to what cabbage brings to the recipe rather than a promise about the dessert.

Is Cabbage Good for Blood Sugar?

Cabbage is low in carbohydrates and high in fiber, which is why it is often suggested as a vegetable option for people managing blood sugar. According to Brown Health’s article on cabbage, this is general dietary guidance, not a result from a clinical trial. A cabbage cake made with flour, butter and cheese is not a low-carb food, so portion size still matters.

Can Cabbage Cause Gas and Bloating?

Yes, cabbage can cause gas and bloating in some people. WebMD notes that cabbage is a cruciferous vegetable related to kale, broccoli and cauliflower, and that like other members of this family it can have this effect. If you are sensitive to these vegetables, start with a small slice and cook the cabbage thoroughly, which softens the fibers and mellows the flavor.

Ingredients for Cabbage Cake

This recipe makes one 8-inch or 9-inch round cake, or a similar baking dish, and serves about six as a main or eight as a side. The ingredients below include the eggs, flour and leavening that a cake needs to set and rise. Measure the flour by weight if you have a scale, since packed flour can make a batter dense.

• 1 small head green cabbage, about 1 pound (450 g), finely chopped
• 1 medium yellow onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cups (about 250 g) all-purpose flour
• 2 teaspoons baking powder
• 3 large eggs
• 200 g (about 3/4 cup) whole-milk ricotta
• 200 g (about 3/4 cup) sour cream or plain yogurt
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Fresh dill or parsley, chopped, for finishing

Baking powder is an addition to the original recipe. Flour and eggs alone will not give the cake a reliable rise, so the leavening is necessary for a light, even crumb.

How to Make Cabbage Cake Step by Step

To make cabbage cake, you sauté the cabbage and onion until soft, cool them, then combine them with a ricotta and sour cream mixture and fold in the flour. Bake until the top is golden and a toothpick comes out clean. The whole process takes about an hour, including cooling time.

1. Preheat the oven to 180°C (350°F) and grease an 8-inch or 9-inch round or square baking pan.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook for 3 minutes until translucent.
3. Add the chopped cabbage, season lightly with salt, and cook for 10 to 15 minutes, stirring often, until the cabbage is very soft and lightly golden. Transfer it to a bowl and let it cool for 10 minutes.
4. In a separate bowl, whisk the ricotta, sour cream, eggs, milk, garlic powder, pepper and the remaining 1 teaspoon of salt until smooth.
5. Stir the cooled cabbage mixture into the ricotta blend.
6. Whisk the flour and baking powder together, then fold them into the wet mixture just until no dry streaks remain. Do not overmix.
7. Spread the batter into the prepared pan and smooth the top.
8. Bake for 30 minutes, then check with a toothpick in the center. If it comes out wet, keep baking and check every 5 minutes until it comes out clean.
9. Cool the cake in the pan for 15 minutes, then slice and serve warm or at room temperature.

How Do You Cook the Cabbage Filling?

Cook the cabbage until it is fully soft, because undercooked cabbage stays crunchy and can make the cake taste raw and watery. Cooking it in butter and olive oil adds richness, and the natural sugars in the vegetable caramelize slightly at the edges of the pan. Let it cool before mixing with eggs, so the eggs do not scramble.

How Do You Make the Ricotta Blend?

Whisk the ricotta and sour cream together first so there are no lumps, then add the eggs and seasonings. Add the milk last to loosen the mixture to a smooth, pourable batter. Taste the blend before adding the flour and adjust the salt or pepper to your liking.

Variations and Swaps for Cabbage Cake

You can change the flavor of cabbage cake with herbs, cheese or spice while keeping the same base. The base recipe is flexible, so small swaps are a good way to make it your own. Keep the total amount of wet ingredients roughly the same when you change the add-ins.

• Herbs: Dill, parsley or thyme add freshness. Stir 2 tablespoons of chopped herbs into the ricotta blend.
• Cheese: Add 1/2 cup of grated Parmesan or mozzarella to the batter for a richer, savory crust.
• Heat: Add 1/4 teaspoon of red pepper flakes or smoked paprika for a mild kick.
• Citrus: Stir in 1 tablespoon of lemon zest to brighten the richness of the sour cream.
• Extra vegetables: Add 1/2 cup of grated carrot or zucchini, squeezed to remove excess moisture, to the cabbage as it cooks.

Can You Make Cabbage Cake Gluten-Free?

Yes, you can replace the all-purpose flour with a 1-to-1 gluten-free baking blend that is labeled for cakes. Results vary by brand, so the texture may be slightly more crumbly. Check that the baking powder you use is also certified gluten-free if celiac disease is a concern.

Can You Use Whole Wheat Flour?

You can replace half of the all-purpose flour with whole wheat flour for more fiber and a nuttier taste. Using all whole wheat flour will make the cake denser, so start with the half-and-half swap.

Serving Cabbage Cake: Pairings and Garnishes

Cabbage cake works well as a main dish with a crisp salad, or as a side with roasted meat or fish. A spoonful of sour cream or yogurt on top adds a cool contrast to the warm, savory cake.

What Goes Well With Cabbage Cake?

Pair cabbage cake with foods that add brightness or crunch. Good options include a tomato and cucumber salad, roasted potatoes seasoned with rosemary and garlic, steamed green beans finished with lemon juice, or a tangy beet salad. A creamy garlic yogurt sauce also complements the richness of the cake.

What Wine Goes With Cabbage Cake?

A crisp, acidic white such as Sauvignon Blanc balances the savory flavors without overwhelming them. A light-bodied Pinot Noir suits the caramelized onion notes, and a dry Prosecco adds a refreshing contrast to the creamy texture. An off-dry Riesling can soften the savory edges if you prefer a slightly sweeter pairing.

Troubleshooting Common Cabbage Cake Problems

Most problems with cabbage cake come from excess moisture, undercooked cabbage or overmixing the batter. Fixing these three areas solves most issues. Use the checklist below before you bake.

• Cook the cabbage until it is fully soft and any liquid has evaporated.
• Cool the cabbage before mixing it with eggs and ricotta.
• Fold in the flour gently and stop as soon as the streaks disappear.
• Check for doneness at 30 minutes and continue baking in short intervals until a toothpick comes out clean.
• Let the cake cool for 15 minutes before slicing so the center sets.

Frequently Asked Questions

Does Cabbage Cake Taste Like Cabbage?

It has a mild vegetable flavor rather than a strong cabbage taste. Sautéing the cabbage slowly softens its sharpness and brings out its natural sweetness. Seasoning with salt, garlic powder and herbs also balances the flavor.

Can You Make Cabbage Cake Ahead of Time?

You can cook the cabbage filling a day ahead and keep it covered in the refrigerator. Mix the batter and bake it shortly before serving for the best rise and texture. Leftover baked cake should be covered and refrigerated.

Is Cabbage Cake Healthy?

The cabbage adds fiber and vitamins, but the cake also contains flour, butter, cheese and eggs, so it is a rich dish. Serving smaller slices alongside a salad is a practical way to make the meal more balanced. Check the nutrition facts for your specific ingredients if you track intake.

Can You Use Red Cabbage Instead of Green?

Yes, but red cabbage can turn the batter a purplish or grayish shade. It also tends to have a slightly stronger flavor, so you may want to cook it a few minutes longer. Green cabbage gives the most neutral color and taste.

How Should You Store Cabbage Cake?

Cover leftover cake and refrigerate it promptly after it cools. Reheat slices gently in a low oven or microwave until warm. Eat leftovers within a few days for the best texture.

Conclusion

Cabbage cake is a savory way to turn a head of cabbage into a moist, golden bake with a mild flavor. Cook the cabbage fully, cool it before mixing, fold the flour in gently, and check for doneness at 30 minutes or a little later. Use the swaps above to build your own version, and if you want a simpler cake to compare, try a simple vanilla cake from Ina Garten for a sweet contrast.