Stuffed Cabbage and Potato Bake

The combination of tender potatoes, fresh Chinese cabbage, and the delightful blend of Provencal herbs creates a dish that’s both comforting and flavorful. The cheesy top layer adds an irresistible golden crust that makes every bite a delicious experience.

This recipe is not only easy to prepare but also incredibly versatile. You can adjust the ingredients based on what you have available, making it a perfect choice for using up leftover vegetables. The savory blend of eggs, sour cream, and mayonnaise gives the dish a rich and creamy texture, while the tomato sauce and mozzarella cheese add a tangy and cheesy finish. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this Baked Cabbage and Potato Delight is sure to become a favorite in your home.

Ingredients:

  • Chinese cabbage
  • 2-3 potatoes
  • 5-6 eggs
  • Salt and pepper
  • 2 cloves of garlic
  • Provencal herbs
  • 1 bell pepper
  • 3 tomatoes
  • Spring onion
  • Tomato sauce
  • 100 grams (3.5 oz) mozzarella cheese for pizza
  • 1/2 cup sour cream
  • 2-3 tablespoons mayonnaise
  • 1-2 pickled cucumbers
  • 1 clove of garlic

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the potatoes thinly. Boil them in salted water for about 10 minutes or until they are just tender. Drain and set aside.
  3. Chop the Chinese cabbage, bell pepper, tomatoes, and spring onion.
  4. Mince the garlic and pickled cucumbers.
  5. In a large bowl, beat the eggs with a pinch of salt, pepper, Provencal herbs, sour cream, and mayonnaise until well combined.
  6. In a greased baking dish, layer the boiled potato slices evenly.
  7. Spread the chopped Chinese cabbage, bell pepper, tomatoes, and spring onion over the potatoes.
  8. Sprinkle the minced garlic and pickled cucumbers over the vegetables.
  9. Pour the egg mixture evenly over the layered vegetables.
  10. Drizzle tomato sauce on top and then sprinkle with mozzarella cheese.
  11. Bake in the preheated oven for about 30-35 minutes, or until the top is golden and the cheese is bubbly.
  12. Let it cool for a few minutes before serving.

Nutritional Benefits

This Stuffed Cabbage and Potato Bake is not only delicious but also packed with nutrients. Chinese cabbage is rich in vitamins K and C, as well as fiber, which aids in digestion. Potatoes provide a good source of potassium and vitamin B6, while the eggs add high-quality protein and essential amino acids. The addition of Provencal herbs not only enhances the flavor but also offers antioxidants and anti-inflammatory properties.

Customization Tips

One of the best things about this recipe is its flexibility. You can easily modify it to suit your dietary preferences or use up what’s in your fridge. Here are a few ideas:

  • Vegetarian Version: Keep it as it is or add more vegetables like zucchini, mushrooms, or spinach for extra nutrients.
  • Meat Lovers: Add some cooked bacon, ham, or sausage slices to the layers for a heartier meal.
  • Vegan Option: Replace the eggs with a vegan egg substitute, use dairy-free sour cream and mayonnaise, and choose vegan cheese.
  • Spicy Twist: Add a dash of chili flakes or some sliced jalapeños to give the dish a spicy kick.

Serving Suggestions

This dish is versatile and pairs well with a variety of sides and beverages. Here are some serving ideas:

  • Side Dishes: Serve with a fresh green salad, steamed vegetables, or a light coleslaw to complement the rich flavors of the bake.
  • Bread: A slice of crusty bread or garlic bread can be a great addition to soak up any leftover sauce.
  • Beverages: Pair with a crisp white wine like Sauvignon Blanc, a light beer, or a refreshing iced tea for a balanced meal.

Storage and Reheating

If you have leftovers, this bake stores well and makes for an easy meal later in the week:

  • Storage: Once cooled, store the leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat individual portions in the microwave for 2-3 minutes or until hot. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15-20 minutes.

Frequently Asked Questions

Can I make this recipe ahead of time? Yes, you can assemble the dish a day in advance and store it in the refrigerator. When you’re ready to cook, simply bake it as directed, adding a few extra minutes to the cooking time if necessary.

Can I freeze this bake? Absolutely! This dish freezes well. After baking, let it cool completely, then wrap it tightly in aluminum foil or plastic wrap and store it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake at 350°F (175°C) until heated through.

What other cheeses can I use instead of mozzarella? Feel free to experiment with different cheeses. Cheddar, Gouda, or even a mix of Parmesan and Gruyere can add a unique flavor profile to the dish.

Recipe Variations

While the original recipe is already a hit, here are a few variations you might enjoy:

  • Mediterranean Style: Add some chopped olives, feta cheese, and a sprinkle of oregano for a Mediterranean twist.
  • Mexican Inspired: Incorporate black beans, corn, and a dash of cumin and chili powder. Top with cheddar cheese and serve with a side of guacamole.
  • Italian Flair: Mix in some Italian sausage, use marinara sauce instead of tomato sauce, and sprinkle with Parmesan cheese before baking.

These additional details will provide your readers with more insights, customization options, and tips to get the most out of the Stuffed Cabbage and Potato Bake recipe.