This wholesome and hearty Cabbage, Egg, and Oatmeal Bake is a comforting dish that perfectly balances nutritious ingredients with creamy, cheesy flavor. Packed with fresh vegetables like cabbage, carrots, onions, and tomatoes, and bound with eggs, oats, and milk, it’s the ideal dish for a light dinner, brunch, or make-ahead lunch. Whether you’re seeking a vegetarian main or a versatile side, this bake delivers richness and depth with every bite—without requiring meat.
Cooking Time
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Preparation Time: 25 minutes
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Cooking Time: 40 minutes
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Total Time: 1 hour 5 minutes
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Servings: 6–8 portions
Ingredients
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4 large eggs
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100 ml (⅓ cup + 1 tbsp) milk
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½ small cabbage (finely chopped)
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1 medium carrot (grated)
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1 medium onion (finely diced)
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1 tomato (diced)
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2 cloves garlic (minced)
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100 g oatmeal (1 cup rolled oats or quick oats)
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120 g cheese (grated mozzarella or your choice of melty cheese)
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30 g butter (2 tbsp)
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1 tbsp olive oil
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A sprig of parsley (chopped)
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2 spring onions (chopped)
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Salt (to taste)
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Black pepper (to taste)
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½ tsp paprika
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½ tsp dried oregano
Step-by-Step Instructions
Step 1: Prep the Vegetables
Finely chop the cabbage and place it in a large bowl. Sprinkle with a little salt, mix, and set aside for 10 minutes to soften. Grate the carrot, finely dice the onion, chop the tomato, and mince the garlic. Chop the parsley and spring onions and set everything aside separately.
Step 2: Sauté the Aromatics
In a large skillet, heat 1 tablespoon of olive oil and melt the butter. Add the diced onion and sauté over medium heat until translucent. Stir in the grated carrot and cook for another 2–3 minutes. Add the garlic and cook for 1 more minute until fragrant.
Step 3: Add the Cabbage
Squeeze any excess moisture from the salted cabbage and add it to the skillet. Stir well and cook for 5–7 minutes over medium heat until softened. Season with salt, black pepper, paprika, and oregano. Remove from heat and let it cool slightly.
Step 4: Mix the Egg Base
In a large mixing bowl, beat the eggs with the milk. Add a pinch of salt, black pepper, and a dash of paprika for flavor. Stir in the oats and allow the mixture to sit for 5 minutes to let the oats soak.
Step 5: Combine All Ingredients
Once the cooked vegetables have cooled slightly, mix them into the egg and oat mixture. Add the chopped parsley, spring onions, diced tomato, and half of the grated cheese. Mix until everything is well combined.
Step 6: Prepare the Baking Dish
Grease a medium baking dish or casserole pan with butter or olive oil. Pour in the mixture and spread it evenly. Sprinkle the remaining cheese on top for a melty golden finish.
Step 7: Bake
Preheat the oven to 180°C (350°F). Bake the casserole for 35–40 minutes, or until the top is golden and the center is set. A toothpick inserted in the center should come out clean.
Step 8: Cool and Serve
Let the dish cool for 5–10 minutes before slicing. Garnish with additional parsley or spring onions if desired. Serve warm or at room temperature.
Nutritional Information (Per Serving – Approximate)
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Calories: 220 kcal
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Protein: 10 g
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Carbohydrates: 18 g
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Fat: 12 g
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Fiber: 3 g
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Calcium: 150 mg
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Iron: 1.5 mg
Origins and Popularity
Vegetable bakes have roots in rustic European kitchens, where leftover vegetables were combined with eggs and cheese to create filling, affordable meals. This particular variation—with cabbage and oatmeal—is inspired by Eastern European and Mediterranean influences, blending hearty grains with savory dairy and fresh produce. It’s a dish beloved for its versatility and affordability.
Reasons to Love This Recipe
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Made with common, budget-friendly ingredients
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High in fiber and protein
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Customizable with whatever vegetables are on hand
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Great for meal prep or leftovers
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Kid-friendly and freezer-friendly
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Gluten-free if using certified GF oats
Health Benefits
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Cabbage: Rich in fiber, vitamin C, and antioxidants
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Eggs: High-quality protein and essential B vitamins
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Oats: Heart-healthy beta-glucans for cholesterol management
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Cheese and Milk: Excellent calcium sources
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Garlic and Onion: Anti-inflammatory and immune-boosting properties
Serving Suggestions
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Serve as a vegetarian main dish with a fresh side salad
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Pair with a dollop of Greek yogurt or sour cream
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Cut into squares for a picnic or lunchbox treat
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Enjoy with a side of roasted potatoes or grilled vegetables
Common Mistakes to Avoid
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Not draining the cabbage: Excess water can make the bake soggy
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Skipping the sauté step: Raw vegetables won’t soften properly in the oven
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Overbaking: It can dry out the eggs—check around 35 minutes
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Using large oats without soaking: They may remain tough unless softened
Pairing Recommendations
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Drink: A light white wine like Sauvignon Blanc or sparkling water with lemon
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Side: Roasted beets, cucumber salad, or a simple tomato bruschetta
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Bread: Crusty whole grain bread or garlic flatbread
Cooking Tips
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Add chili flakes or cayenne for spice
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Swap cheese with feta or goat cheese for tang
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Add corn, peas, or spinach for variety
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You can blend the oat mixture for a smoother texture before baking
Similar Recipes
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Zucchini and cheese casserole
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Potato and egg skillet bake
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Spinach and oat breakfast quiche
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Carrot and onion frittata
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Vegetable crustless pie
Variations
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Meaty: Add cooked ground turkey or bacon bits
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Vegan: Replace eggs with flax eggs and cheese with vegan alternatives
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Low-fat: Use low-fat milk and reduce cheese quantity
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Herbed: Add basil, thyme, or dill for more flavor depth
Ingredient Spotlight: Cabbage
Cabbage is a cruciferous vegetable often underrated. It’s affordable, easy to prepare, and packed with nutrients. It’s known for its digestive benefits, vitamin K content, and ability to support detoxification processes in the body. In this bake, it brings bulk, mild flavor, and a delicate texture.
Conclusion
This savory Cabbage, Egg, and Oatmeal Bake is a celebration of simple ingredients done right. Its combination of vegetables, dairy, and oats creates a flavorful, filling, and nourishing meal suitable for any time of day. Whether you’re meal-prepping for the week, feeding a family, or enjoying a wholesome solo dinner, this dish is as versatile as it is satisfying.
10 FAQs
1. Can I use red cabbage instead of green?
Yes, but it may affect the color and slightly change the flavor.
2. Are quick oats okay to use?
Absolutely. Quick oats will soften even faster, ideal for baking.
3. Can I freeze the bake?
Yes, once cooled, wrap it tightly and freeze for up to 2 months.
4. Can I make this bake dairy-free?
Yes, use plant-based milk and dairy-free cheese alternatives.
5. What cheese works best?
Mozzarella, cheddar, or a mix of cheeses with good meltability.
6. Is it gluten-free?
Yes, if using certified gluten-free oats and checking other ingredients.
7. Can I add meat to this bake?
Definitely. Cooked chicken, sausage, or ground meat can be mixed in.
8. Do I have to sauté the vegetables?
It’s highly recommended for flavor and proper texture.
9. Can I double the recipe?
Yes, just use a larger baking dish and increase baking time slightly.
10. How long does it keep?
In the fridge, up to 4 days. Reheat in the oven or microwave.