Cabbage and Egg Bake

Featured in the Honolulu Star-Advertiser on July 1, 2020.



Cabbage and Egg Bake

  • 4 tablespoons butter
  • 1 pound white cabbage, chopped
  • Salt to taste
  • 3 tablespoons mayonnaise
  • 5 tablespoons sour cream
  • 3 fresh local eggs
  • 1 teaspoon baking powder
  • 6 tablespoons all-purpose flour


  1. Heat oven to 350°F.
  2. Melt butter in microwave and mix with cabbage.
  3. Arrange cabbage in 8-by-8-inch baking pan.
  4. Add salt to taste.
  5. Do not press cabbage down.
  6. In a medium bowl, add mayonnaise, sour cream, eggs, and salt to taste, and gently whisk.
  7. Add baking powder and mix.
  8. Gradually add flour and whisk until all ingredients are incorporated.
  9. Evenly pour batter on top of cabbage.
  10. Bake for 25 to 30 minutes, using toothpick to check doneness.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
330 calories, 26 g fat, 11 g saturated fat, 185 mg cholesterol, 400 mg sodium, 17 g carbohydrate, 3 g fiber, 1 g sugar, 8 g protein


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