Broccoli and Cabbage Vegetable Bake with Mozzarella

This Broccoli and Cabbage Vegetable Bake is a flavorful, nutritious dish perfect for any meal. Combining fresh vegetables like broccoli, cabbage, carrots, and celery with a light dough base and a delicious mozzarella topping, it’s both hearty and healthy. It’s a versatile recipe that can be served as a main course or a side dish. Whether you’re looking for a vegetarian meal option or a way to incorporate more veggies into your diet, this bake has you covered.

Full Recipe:

Ingredients

Vegetables:

  • Broccoli: 300 grams
  • Cabbage: 1 kg
  • Vegetable oil: 2 tablespoons (for frying)
  • Carrots: 2 medium (grated)
  • Celery: 1 stalk (finely chopped)
  • Chives: 1 bunch (chopped)
  • Garlic: 1 clove (minced)
  • Tomatoes: 2 medium (sliced)
  • Salt and pepper: to taste
  • Mozzarella cheese: 100 grams (grated)

Dough:

  • Eggs: 4 large
  • Milk: 50 ml
  • Vegetable oil: 2 tablespoons
  • Oregano: 1/2 teaspoon
  • Flour: 60 grams (around 1/2 cup)

Steps to Make Broccoli and Cabbage Vegetable Bake

Step 1: Prepare the Vegetables

  1. Boil the Broccoli: Bring a pot of water to a boil and add 300 grams of broccoli. Cook for 3 minutes, then drain and set aside.
  2. Fry the Cabbage: In a large pan, heat 2 tablespoons of vegetable oil over low heat. Add 1 kg of shredded cabbage and cook for 10-15 minutes, stirring occasionally, until it starts to soften and lightly brown.
  3. Add Carrots and Cook: Grate the 2 medium carrots and add them to the pan with the cabbage. Stir well, cover with a lid, and cook for an additional 5-10 minutes until the vegetables are tender.
  4. Mix in the Celery, Garlic, and Chives: Add the chopped celery, chives, and minced garlic. Stir the mixture well, adding salt and pepper to taste. Cook for a further 5 minutes until everything is well combined.

Step 2: Prepare the Dough

  1. Whisk the Eggs: In a mixing bowl, whisk 4 eggs until they are light and frothy.
  2. Add Milk and Oil: Gradually whisk in 50 ml of milk and 2 tablespoons of vegetable oil. Mix until fully incorporated.
  3. Season with Oregano: Add 1/2 teaspoon of oregano to the egg mixture for a hint of herbal flavor.
  4. Add Flour: Gradually sift in 60 grams of flour and whisk until the dough is smooth and free of lumps.

Step 3: Assemble the Bake

  1. Mix Vegetables into Dough: Once the cabbage, carrot, celery, and garlic mixture is cooked, transfer it into the dough mixture. Stir gently to ensure the vegetables are evenly distributed.
  2. Prepare the Baking Sheet: Lightly grease a baking sheet or line it with parchment paper. Pour the vegetable-dough mixture onto the baking sheet, spreading it out evenly.
  3. Add Broccoli and Tomatoes: Arrange the boiled broccoli and sliced tomatoes on top of the vegetable mixture.
  4. First Bake: Place the baking sheet into an oven preheated to 180°C (350°F) and bake for 20 minutes.

Step 4: Add Cheese and Finish Baking

  1. Add Mozzarella: After the first baking, remove the baking sheet from the oven. Sprinkle 100 grams of grated mozzarella cheese evenly over the top of the vegetables.
  2. Second Bake: Return the baking sheet to the oven and bake for an additional 10 minutes until the cheese is melted and golden brown.

Step 5: Serve

Once the bake is done, let it cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired. Enjoy this cheesy, veggie-packed delight!

Nutrition Facts

This Broccoli and Cabbage Vegetable Bake is not only delicious but also nutritious. Below are the approximate nutritional values per serving (based on 6 servings):

  • Calories: 220 kcal
  • Protein: 10 g
  • Carbohydrates: 15 g
  • Fat: 14 g
  • Fiber: 4 g
  • Calcium: 150 mg (due to the cheese and milk)

This dish is a great source of fiber, vitamins (such as Vitamin C from broccoli and cabbage), and calcium from the mozzarella.

Frequently Asked Questions (FAQs)

1. Can I substitute any vegetables?
Yes, you can substitute the vegetables in this bake. Cauliflower, spinach, or zucchini would work well in place of broccoli or cabbage. Just adjust the cooking time to ensure they’re properly cooked.

2. Can I make this dish gluten-free?
To make this recipe gluten-free, you can substitute the regular flour in the dough with gluten-free flour or almond flour. The texture might be slightly different, but it will still be delicious.

3. Can I use a different type of cheese?
Yes, feel free to substitute mozzarella with other cheeses like cheddar, gouda, or parmesan. Each will give the bake a unique flavor.

4. Can I prepare this bake in advance?
Yes, you can prepare the bake a day ahead. Assemble everything up to the first bake step, cover, and refrigerate. When ready, bake as directed, adding the cheese and second bake right before serving.

5. Is this bake suitable for a vegan diet?
For a vegan version, substitute eggs with a flaxseed egg replacement (1 tablespoon of flaxseed mixed with 3 tablespoons of water for each egg), use plant-based milk, and swap mozzarella with vegan cheese.

Tips for Making the Perfect Vegetable Bake

  1. Don’t Overcook the Broccoli: Boiling the broccoli for just 3 minutes keeps it crisp and retains its nutrients. Overcooked broccoli can become mushy, so it’s best to keep an eye on it.
  2. Cook Vegetables Evenly: When frying the cabbage and carrots, stir them frequently to ensure they cook evenly and don’t burn. A little caramelization adds flavor, but too much can overpower the dish.
  3. Use Fresh Ingredients: Using fresh garlic, chives, and herbs like oregano will enhance the flavors of the dish. Dried herbs can be used in a pinch but reduce the amount slightly.
  4. Customize the Toppings: You can sprinkle extra herbs like basil or parsley on top of the cheese before the second bake for added freshness and flavor.
  5. Don’t Skip the Second Bake: The second bake with mozzarella cheese is crucial for achieving that perfectly gooey, golden-brown crust. It also ensures the flavors meld together.

Storage Tips

  • In the Refrigerator: This vegetable bake can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or store in an airtight container to keep it fresh.
  • In the Freezer: If you want to freeze the bake, allow it to cool completely before wrapping it tightly in foil or placing it in an airtight container. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake at 180°C (350°F) for about 10-15 minutes.
  • Reheating: Reheat leftovers in the oven or microwave. If using the oven, cover the bake with foil to retain moisture and prevent the cheese from drying out.

Conclusion

This Broccoli and Cabbage Vegetable Bake with Mozzarella is a satisfying and versatile dish that showcases the natural sweetness of vegetables paired with the richness of cheese. The easy-to-make dough adds a delightful texture, making this recipe a perfect option for family dinners or a vegetarian main course. With simple ingredients and straightforward steps, it’s an ideal dish for both beginners and experienced home cooks alike. Plus, it’s packed with nutrients, making it a wholesome addition to your meal rotation. Enjoy the balance of flavors, and don’t forget to share it with friends and family!