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:
- Preheat your oven to 375°F (190°C).
- 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.
- Chop the Chinese cabbage, bell pepper, tomatoes, and spring onion.
- Mince the garlic and pickled cucumbers.
- In a large bowl, beat the eggs with a pinch of salt, pepper, Provencal herbs, sour cream, and mayonnaise until well combined.
- In a greased baking dish, layer the boiled potato slices evenly.
- Spread the chopped Chinese cabbage, bell pepper, tomatoes, and spring onion over the potatoes.
- Sprinkle the minced garlic and pickled cucumbers over the vegetables.
- Pour the egg mixture evenly over the layered vegetables.
- Drizzle tomato sauce on top and then sprinkle with mozzarella cheese.
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden and the cheese is bubbly.
- Let it cool for a few minutes before serving.