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.