Cabbage Casserole

Cabbage Casserole

1 small head Napa cabbage, core removed and chopped medium
1 onion chopped small
4 eggs beaten slightly
1 cup sour cream
1/2 cup flour
1 teaspoon baking powder
1 teaspoon corn starch
6 ounces of mozzarella or muenster cheese grated
4 large garlic cloves minced
1 teaspoon fennel seed ground
1 teaspoon paprika
1 teaspoon mustard powder
1 tablespoon dried parsley
4 ounces of asiago cheese grated
salt and pepper to taste

Chop cabbage into bite sized pieces, removing the core and any very hard sections. Pour cabbage into a large mixing bowl. Chop onion and mix into cabbage. Add mozzarella or muenster grated cheese to cabbage and toss. Oil an 9 x 13 inch baking dish. Pour cabbage onion cheese mixture into the baking dish. In a smaller bowl beat eggs slightly, add sour cream, flour, baking powder, corn starch, garlic and remaining herbs and spices. Reserve the asiago cheese. Pour liquid mixture over the cabbage and mix gently. Sprinkle grated asiago cheese over the top. Bake in a 350 F oven for 50 minutes or until top is slightly browned. If top is getting too brown, cover with aluminum foil. Let sit for 10 minutes before serving. Cut into squares to serve.