Baked Cabbage Casserole

Baked Cabbage Casserole is a delightful and nutritious dish that brings together the heartiness of cabbage with the creaminess of eggs and cheese. This casserole is not only easy to prepare, but it also serves as an excellent way to sneak in some vegetables while enjoying a comforting, hearty meal. Perfect for family gatherings or a simple weeknight dinner, this casserole is bursting with flavor and texture. Let’s dive into this delicious recipe!

Ingredients

• 1 medium cabbage, shredded (about 1kg)
• 1 large onion, diced (approximately 200g)
• 1 red bell pepper, diced
• 2 medium potatoes, grated (around 300g)
• 3 large eggs
• 1 cup whole milk (240ml)
• 4 tablespoons all-purpose flour
• 2 tablespoons olive oil, plus extra for frying
• 3 medium tomatoes, sliced
• 1 cup hard cheese (cheddar or mozzarella), grated (about 100g)
• 1 small bunch fresh dill, chopped
• Salt and black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon dried garlic
• ½ teaspoon dried rosemary
• 1 teaspoon Italian herbs
• 2 tablespoons plain yogurt or sour cream
• 1 tablespoon mayonnaise
• 1 medium cucumber, grated
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped

Directions

1. Shred the cabbage into thin strips. Place it in a large bowl and cover with hot water. Let it sit for 10 minutes to soften. Drain and squeeze out excess liquid. Set aside.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and red bell pepper. Sauté for 3-5 minutes until softened. Remove from heat.
3. Peel and grate the potatoes. Place them in a bowl of cold water for 10 minutes to remove excess starch. Drain and squeeze thoroughly.
4. In a mixing bowl, combine the cabbage, grated potatoes, sautéed onion, and peppers. Season with salt, black pepper, paprika, dried garlic, and rosemary. Mix well.
5. In a separate bowl, whisk together the eggs, milk, flour, olive oil, and chopped dill until smooth.
6. Pour the egg mixture over the vegetable mixture and stir thoroughly. Transfer to a greased 9×13 inch (23×33 cm) baking dish.
7. Preheat the oven to 180°C (350°F). Bake uncovered for 30-35 minutes until the top is golden and set.
8. Remove from the oven. Arrange sliced tomatoes on top and sprinkle with Italian herbs and cheese.
9. Bake for an additional 10 minutes until cheese is melted and bubbly.
10. For the sauce, combine grated cucumber, yogurt, mayonnaise, minced garlic, chopped dill, salt, and pepper. Mix and refrigerate until serving.
11. Let the casserole rest for 5 minutes, cut into squares, and serve with the cucumber yogurt sauce on the side.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Nutrition Info (per serving): Approximately 250 calories, 12g fat, 20g carbs, 10g protein.

How to serve

Serve the Baked Cabbage Casserole warm, straight from the oven, topped with the refreshing cucumber yogurt sauce on the side. For an added touch, garnish each serving with fresh dill or additional cheese if desired. This casserole pairs perfectly with a light side salad or some crusty bread, making it an ideal dish for a family meal or potluck.

FAQs

1. Can I make Baked Cabbage Casserole ahead of time?
Yes! You can prepare the casserole ahead of time and refrigerate it before baking. Just bake it fresh the day you’re ready to serve for the best flavor and texture.

2. What other vegetables can I add to this casserole?
Feel free to customize the recipe by adding other vegetables like carrots, zucchini, or spinach for extra nutrition and flavor.

3. Can I make this dish gluten-free?
Certainly! Substitute the all-purpose flour with a gluten-free flour blend to make this casserole gluten-free without sacrificing taste.