This cheesy vegetable casserole is a hearty, wholesome dish made with simple, fresh ingredients. Packed with cabbage, potatoes, and carrots, and topped with melted cheddar cheese, it’s a delicious way to enjoy a variety of vegetables in one comforting bake.
Preparation Time:
- Prep: 20 minutes
- Cooking: 50 minutes
- Total: 1 hour 10 minutes
Ingredients:
- 1 cabbage, shredded thinly
- 3 medium potatoes (about 400 g), grated
- 2 carrots (about 150 g), grated
- 1 red onion, finely chopped
- 5-6 garlic cloves, minced
- 2 cups (240 g) all-purpose flour
- 4-5 eggs
- 1 tbsp salt
- 125 g (5 oz) cheddar cheese, grated
- Dill and parsley, chopped
- Olive oil (for greasing)
- Salt and black pepper, to taste
Directions:
- Prepare the Vegetables:
- Shred the cabbage thinly.
- Grate the potatoes and carrots.
- Chop the red onion, garlic, dill, and parsley.
- Mix the Casserole Ingredients:
- In a large bowl, combine the cabbage, potatoes, carrots, red onion, garlic, dill, and parsley.
- Add the eggs and mix thoroughly.
- Stir in the flour and 1 tbsp of salt until the mixture is fully combined.
- Season with additional salt and pepper to taste.
- Fold in the grated cheddar cheese.
- Prepare the Baking Dish:
- Preheat the oven to 200°C (400°F).
- Grease a baking dish with olive oil.
- Spread the vegetable mixture evenly in the dish.
- Bake the Casserole:
- Bake for 40 minutes.
- Sprinkle extra cheese on top and bake for an additional 5-10 minutes until the cheese is melted and golden.
- Serve:
- Allow the casserole to cool slightly before serving.
- Serve hot.
Serving Suggestions:
- Pair with a crisp green salad for a complete meal.
- Serve alongside roasted chicken or grilled fish.
- Top with a dollop of sour cream or Greek yogurt for added creaminess.
- Enjoy as a hearty side dish for a holiday feast.
- Reheat leftovers for a quick lunch or dinner.
Cooking Tips:
- Use a mandoline for even, thin cabbage shredding.
- For extra flavor, add a pinch of smoked paprika or Italian herbs to the mixture.
- Ensure all vegetables are well-drained to avoid a watery casserole.
- Use a sharp cheddar cheese for a more intense flavor.
- Test for doneness by inserting a fork to ensure the vegetables are tender.
Nutritional Benefits:
- Rich in dietary fiber from cabbage and carrots.
- High in protein from eggs and cheese.
- Packed with vitamins and minerals like vitamin C, potassium, and calcium.
- Low in processed ingredients, making it a healthier option.
Dietary Information:
- Vegetarian-friendly.
- Can be made gluten-free by using almond or oat flour instead of all-purpose flour.
- Adjustable for lactose-free diets by using lactose-free cheese.
Nutritional Facts (Per Serving):
- Calories: 220
- Protein: 8g
- Carbohydrates: 25g
- Fat: 9g
- Fiber: 4g
- Sodium: 450mg
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions in a freezer-safe container for up to 2 months.
- Reheat in the oven at 180°C (350°F) for 10-15 minutes or in the microwave until warm.
Why You’ll Love This Recipe:
- Loaded with vegetables, making it nutritious and delicious.
- Topped with cheesy goodness for a family-friendly appeal.
- Simple, one-dish recipe with minimal cleanup.
- Great for meal prepping and reheats well.
Conclusion:
This cheesy vegetable casserole is a perfect blend of nutritious vegetables and cheesy indulgence, making it a versatile addition to your recipe collection. Whether as a main dish or a side, it’s a guaranteed crowd-pleaser. With its warm flavors and hearty texture, this dish is sure to become a favorite in your home. Give it a try and enjoy the comforting taste of a homemade vegetable bake!
Frequently Asked Questions:
- Can I use other types of cheese for this recipe?
- How can I make this recipe vegan?
- What’s the best way to shred cabbage evenly?
- Can I add other vegetables, like zucchini or spinach?
- How do I prevent the casserole from becoming watery?
- Can I make this casserole ahead of time?
- How do I store and reheat leftovers?
- Is it possible to replace flour with a gluten-free alternative?
- What herbs work best if I don’t have dill or parsley?
- Can I bake this in individual ramekins for single servings?