4 cups cabbage, shredded
1 small onion, chopped
1 cup shredded parmesan cheese
⅓ cup fresh dill, chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Crust:
3 large eggs
⅓ cup sour cream
⅓ cup mayonnaise
2 teaspoons sugar
1 ½ teaspoons baking powder
½ cup flour
½ teaspoon kosher salt
Preheat oven to 350°F. Coat a 9x6 inch baking dish with cooking spray. Set aside. Boil shredded cabbage for 10 minutes in a large pot. Drain and run under cold water to stop the cooking process. Squeeze out excess liquid. Sauté onion in olive oil and butter until translucent. Add boiled cabbage and season with salt and pepper and sauté for 3-5 minutes. Remove from heat and stir in fresh dill and Parmesan cheese. Transfer cabbage mixture to prepared baking dish. Mix flour, baking powder, sugar, and salt. In a separate bowl, whisk together eggs, sour cream, mayonnaise until well combined. Add dry ingredients to wet and mix until evenly mixed. Pour batter over top of cabbage mixture. Bake for 30-35 minutes or until batter is a golden brown color and has a bounce to the touch.