This healthy cabbage and egg casserole is a nutritious dish, low in calories but packed with flavor. It’s a simple yet satisfying recipe that combines soft cabbage with savory herbs, making it perfect for a light meal or side dish.
Preparation Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
1 kg (35 oz) cabbage, thinly sliced
1 onion, finely chopped
1 carrot, grated
3 cloves garlic, minced
5 eggs
1 tablespoon flour
2 tablespoons vegetable oil (for frying)
Salt to taste
Black pepper to taste
1 tablespoon Italian herbs
Fresh parsley, chopped (optional)
Instructions:
Sauté the Vegetables:
Heat vegetable oil in a large pan over medium heat. Add the chopped onion and fry until transparent, about 5 minutes.
Add the grated carrot and continue to sauté for 2-3 minutes.
Add the sliced cabbage, cover with a lid, and cook until the cabbage becomes soft, stirring occasionally (about 10 minutes).
Stir in the minced garlic and fry for another 5 minutes. Season with salt and black pepper.
Prepare the Egg Mixture:
In a separate bowl, whisk together the eggs, flour, Italian herbs, and a pinch of salt. Add fresh parsley if desired.
Combine and Cook:
Add the egg mixture to the cabbage and stir until well combined.
Line the bottom of a pan with parchment paper, brush it with vegetable oil, and pour in the cabbage mixture.
Fry the Casserole:
Cover the pan and cook over low heat for about 5 minutes.
Using a plate, carefully flip the casserole over. Add a little more vegetable oil if necessary and fry the other side for another 4 minutes until golden brown.
Serve:
Once cooked, remove from the pan and let it cool slightly before cutting into slices.
Serve warm with a sprinkle of fresh parsley.
Serving Suggestions:
Enjoy this casserole with a side of yogurt or sour cream.
It also pairs well with a fresh green salad or roasted vegetables.
Cooking Tips:
If you prefer, you can bake the casserole in the oven at 180°C (350°F) for 20-25 minutes instead of frying it on the stovetop.
Use a large non-stick pan to avoid the casserole sticking when flipping.
Nutritional Benefits:
Cabbage is rich in vitamins C and K, while eggs provide high-quality protein. This dish is both nourishing and light.
Dietary Information:
Vegetarian.
Can be made gluten-free by using gluten-free flour or omitting the flour altogether.
Storage Information:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze portions of the casserole for up to 1 month. Reheat in the oven or stovetop.
Frequently Asked Questions (FAQ)
Can I use other vegetables instead of cabbage?
Yes, you can substitute cabbage with other vegetables like spinach, kale, or even grated zucchini.
Can I bake this casserole instead of frying it?
Absolutely! You can bake the casserole at 180°C (350°F) for 20-25 minutes or until golden brown.
How can I make this recipe gluten-free?
You can use gluten-free flour or omit the flour completely for a gluten-free version.
Can I add cheese to this casserole?
Yes, adding some grated cheese like cheddar or mozzarella can make the dish even richer in flavor.
Can I make this casserole vegan?
To make it vegan, substitute eggs with a mixture of flaxseed meal and water (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based oil.
How do I avoid soggy cabbage?
Make sure to cook the cabbage uncovered for a few minutes to allow excess moisture to evaporate before adding the egg mixture.
What herbs can I use in this dish?
Italian herbs are a great choice, but you can also use thyme, dill, or basil depending on your preference