Baked Cabbage and Mushroom Casserole

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Discover the delightful and healthy flavors of this Baked Cabbage and Mushroom Casserole! Perfect for those seeking a nutritious meal, this dish combines the hearty goodness of cabbage, fresh vegetables, and mushrooms, all enveloped in a creamy egg mixture and topped with gooey mozzarella cheese. It’s not just delicious but also a fantastic way to sneak in some greens into your diet. Whether you’re looking for a comforting weeknight dinner or a unique side dish for your next gathering, this casserole will impress your family and friends. Let’s dive into the recipe and see how easy it is to prepare this wholesome meal!

Full Recipe:

Ingredients

  • Cabbage: 1/2 medium head, chopped
  • Carrots: 1-2 medium, grated
  • Red Pepper: 1, diced
  • Onion: 1 medium, chopped
  • Fresh Herbs: Dill and parsley (optional), chopped
  • Mushrooms: 200 g, diced
  • Table Salt: 1/2 tablespoon (for the vegetables) + a pinch (for the egg mixture)
  • Black Pepper: A pinch (for seasoning)
  • Eggs: 4 large
  • Olive Oil: 3 tablespoons
  • Flour: 2 tablespoons
  • Mozzarella Cheese: 100 g, shredded (for topping)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

  1. Chop the Cabbage: Begin by chopping 1/2 head of cabbage into bite-sized pieces. This will be the base of your casserole.
  2. Grate the Carrots: Peel and grate 1-2 carrots and set them aside. The carrots will add sweetness and color to the dish.
  3. Dice the Red Pepper and Onion: Dice 1 red pepper and chop 1 onion finely. These will provide flavor and texture to your casserole.
  4. Prepare the Mushrooms: Clean and dice 200 g of mushrooms. Fresh mushrooms will add a wonderful umami flavor to the casserole.

Step 2: Sauté the Vegetables

  1. Heat Olive Oil: In a large skillet, heat 3 tablespoons of olive oil over medium heat.
  2. Sauté Onion and Pepper: Add the chopped onion and diced red pepper to the skillet. Sauté for about 3-5 minutes until they soften.
  3. Add Carrots and Mushrooms: Stir in the grated carrots and diced mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and become tender.
  4. Season the Mixture: Sprinkle in 1/2 tablespoon of table salt and a pinch of black pepper, stirring to combine. Remove the skillet from heat and set it aside to cool slightly.

Step 3: Prepare the Egg Mixture

  1. Whisk the Eggs: In a separate bowl, crack 4 eggs and whisk them together until they are fully combined.
  2. Add Flour and Seasoning: To the eggs, add 2 tablespoons of flour and a pinch of salt. Mix well until there are no lumps.

Step 4: Combine Ingredients

  1. Mix in the Vegetables: Once the sautéed vegetable mixture has cooled slightly, add it to the egg mixture, incorporating the fresh herbs (dill and parsley) if desired. Stir well to ensure all ingredients are evenly combined.

Step 5: Bake the Casserole

  1. Prepare the Baking Dish: Preheat your oven to 180°C (350°F). Grease a baking dish with a little olive oil to prevent sticking.
  2. Pour Mixture into Dish: Pour the vegetable and egg mixture into the prepared baking dish, spreading it evenly.
  3. Initial Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the edges are golden and the mixture is set.

Step 6: Add Cheese and Finish Baking

  1. Add Mozzarella: After the initial baking time, remove the dish from the oven. Sprinkle 100 g of shredded mozzarella cheese evenly over the top.
  2. Final Bake: Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 7: Serve and Enjoy

  1. Cool and Serve: Once baked, allow the casserole to cool slightly before slicing. Serve warm as a main dish or a side dish.

Cooking Tips

  • Vegetable Variations: Feel free to mix and match vegetables. Spinach, kale, or even broccoli can be great additions or substitutes.
  • Cheese Options: While mozzarella adds creaminess, you can experiment with other cheeses like feta or cheddar for different flavors.
  • Herb Enhancements: Fresh herbs can elevate the flavor. Consider adding thyme or oregano for a different twist.

Storage Tips

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Freezing: This casserole freezes well. Cut into portions, wrap tightly in plastic wrap, and store in freezer-safe bags or containers. Reheat in the oven from frozen, adding a few extra minutes to the cooking time.

Nutritional Facts (Per Serving, based on 8 servings)

  • Calories: Approximately 150 kcal
  • Protein: 8 g
  • Fat: 10 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Sugars: 2 g

FAQs

  1. Can I make this casserole ahead of time?
    • Yes! You can prepare the mixture a day ahead, store it in the fridge, and bake it when ready to serve.
  2. Is this recipe suitable for a vegetarian diet?
    • Absolutely! This casserole is packed with vegetables and is vegetarian-friendly.
  3. Can I substitute other cheeses?
    • Yes! Feel free to use your favorite cheese or whatever you have on hand. Feta or cheddar also work well in this dish.
  4. What can I serve with this casserole?
    • This casserole pairs wonderfully with a fresh salad or crusty bread for a complete meal.
  5. Can I use frozen vegetables?
    • Yes! Just make sure to thaw and drain any excess moisture from frozen vegetables before using them in the recipe.

Conclusion

This Baked Cabbage and Mushroom Casserole is not only a delightful dish bursting with flavors and textures, but it also makes for a nutritious and satisfying meal. With its simple ingredients and straightforward preparation, it’s perfect for busy weeknights or cozy gatherings. Give this recipe a try, and enjoy the wonderful combination of fresh vegetables and creamy cheese. Your taste buds will thank you! Bon Appetit!

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