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Red Cabbage and Leeks Casserole with Dill

June 18, 2020 (Last Updated: August 19, 2023)

Since I came to Denmark, I have cooked variations of this casserole dish so many times I figured out what was my favorite combination and wanted to share it with the world. The cabbage I find here is particularly beautiful and tasty, and someone in Australia told me this variety is called sugar loaf. For this baked red cabbage and leek casserole, any cabbage would work, although if you want it to look pretty, choose a red one.

An easy way of cooking healthy

Our living situation at the moment is still temporary. All my stuff, including my favorite All-Clad cookware, is in a container. So I had to find creative ways to cook delicious and healthy meals. I have quite a few ceramic and porcelain baking dishes so cooking in the oven is my favorite way to prepare my meals right now. I love it because most of the cooking time is passive, and there is not much to clean after.

five ingredients: cabbage, leeks, dill, fennel seeds, and ginger
There are just five ingredients: cabbage, leeks, dill, fennel seeds, and ginger.
Plus extra virgin olive oil, salt, and pepper.

Red cabbage always looks beautiful

Cabbage is quite popular in Denmark, so easy to find and always looks beautiful. I used various combinations of cabbage and other ingredients. But this one I found particularly tasty and so easy to make. You can have it as it is, as the main course, serve it as a side dish, or add some cooked chicken to it at the end.

I like to meal prep chicken and freeze it. So when I feel like adding some protein, I add 2-4oz of cooked (frozen) chicken in the last five to ten minutes of cooking. The combination is delicious. You can separately cook chicken breasts and serve them next to the cabbage or have some compliant sausage or roasted pork.

If you are vegan and want some extra protein, you can sprinkle some hemp seeds on top or have some pressure-cooked chickpeas mixed in or on the side.

Don’t worry if the dish looked overfilled. The cabbage will lose at least half of its volume when cooking.

Add fresh or dry dill to the baked red cabbage and leeks casserole

The day I cooked this red cabbage casserole, I had it for lunch with my vegan friend. So we didn’t add anything to it, and it was enough for both of us. If you don’t have fresh dill, you can use dry or even use both: add dry dill first before cooking and sprinkle with fresh dill when serving.

Red cabbage and leeks casserole ready to be served

More cabbage recipes

And if you are up for more cabbage recipes, check out:

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Baked Red Cabbage and Leek Casserole with Dill

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.40 out of 5)
By Claudia Curici Serves: 2-4
Prep Time: 15 minutes Cooking Time: 35 minutes

A delicious, healthy and easy main or side dish.


  • 1 medium red cabbage (white will work too, but it will not look the same, obviously), shredded
  • 2 medium leeks, washed well and chopped
  • 1/2 teaspoon fennel seeds
  • 1 bunch fresh dill or one teaspoon dry dill (or you can use dry for cooking and fresh for serving)
  • salt and pepper to taste
  • extra virgin olive oil



Preheat the oven to 400F (200C).


Add the shredded cabbage to a large baking dish. Don't worry if it looks a little too full, the cabbage will soften up and lose volume in the first 10-15 minutes of cooking.


Add the leeks, fennel, dill, salt and pepper and drizzle with olive oil. I use one to two tablespoons. Toss everything together


Cook on the middle rack for about 10-15 minutes, take out and toss everything together. Put it back and bake for 20 more minutes or until the vegetables are soft.

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  • Reply
    Dillon Hindsley
    August 28, 2020 at 6:22 pm

    I honestly love Vegetables and making this just made it so much tastier. My favorite part about it is the dill flavor. Thanks for this recipe.

    • Reply
      August 29, 2020 at 12:57 am

      Thank you so much, so happy you loved it <3

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