This Vegetable Cabbage and Cheese Casserole is a hearty and nutritious dish that’s perfect for any meal. Loaded with fresh vegetables like leeks, carrots, peppers, and cabbage, and topped with melted cheese, it combines savory flavors and textures in every bite. Easy to prepare and packed with wholesome ingredients, this casserole is ideal for a comforting family dinner or a tasty side dish. Pair it with a tangy yogurt sauce for an extra layer of flavor.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 6-8
Calories: 280 kcal per serving
Ingredients:
For the Casserole:
- 1 leek, chopped
- 1 carrot, grated
- 2 peppers, chopped
- Fresh parsley, chopped
- Fresh dill, chopped
- 4 potatoes, grated and squeezed of water
- 1 medium cabbage, finely shredded
- 4 eggs
- Salt, to taste
- Black pepper, to taste
- 50 ml (1/4 cup) milk
- 5 tablespoons flour
- 5 grams (1 teaspoon) baking powder
- 200 grams (1 cup) favorite cheese, grated
For the Sauce:
- 2 tablespoons Greek yogurt
- 2 tablespoons light mayonnaise
- 1 clove garlic, minced
- Fresh dill, chopped
Directions:
- Prepare the Vegetables:
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine the chopped leek, grated carrot, chopped peppers, fresh parsley, fresh dill, grated potatoes (make sure to squeeze out the water), and shredded cabbage.
- Prepare the Egg Mixture:
- In a separate bowl, beat the eggs and add salt, black pepper, milk, flour, and baking powder. Mix well until smooth.
- Combine and Bake:
- Pour the egg mixture over the vegetables and mix thoroughly to combine.
- Grease a baking dish with olive oil or cooking spray.
- Distribute the vegetable mixture evenly in the baking dish.
- Bake in the preheated oven for 25 minutes.
- Prepare the Sauce:
- While the casserole is baking, prepare the sauce by mixing 2 tablespoons of Greek yogurt, 2 tablespoons of light mayonnaise, minced garlic, and chopped dill in a small bowl. Set aside.
- Add the Cheese and Finish Baking:
- After 25 minutes of baking, remove the casserole from the oven and sprinkle the grated cheese evenly on top.
- Return the casserole to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.
- Serve:
- Serve hot with the prepared sauce on the side for dipping or drizzling.
Serving Suggestions:
- Serve as a main dish alongside a fresh green salad or a warm bowl of soup.
- Pair with crusty bread or a side of quinoa or rice for a more filling meal.
- Perfect for brunch, lunch, or dinner gatherings.
Cooking Tips:
- Make sure to squeeze excess water from the grated potatoes to avoid a soggy casserole.
- Use any cheese you prefer—cheddar, mozzarella, or a mix of cheeses work well.
- For added flavor, consider sautéing the vegetables before mixing them with the egg batter.
Nutritional Benefits:
- Leeks and Cabbage are low in calories but high in vitamins and minerals, supporting heart health and digestion.
- Eggs provide high-quality protein and essential nutrients, including vitamin B12 and choline.
- Carrots and Peppers add fiber, vitamin C, and beta-carotene, promoting good vision and immune function.
- Greek Yogurt offers probiotics that support gut health, while dill and parsley are packed with antioxidants.
Dietary Information:
- Contains gluten, dairy, and eggs.
- Vegetarian-friendly.
- Can be made gluten-free by substituting flour with a gluten-free flour blend.
Nutritional Facts (per serving, approximate):
- Calories: 280 kcal
- Protein: 10g
- Carbohydrates: 25g
- Fiber: 5g
- Sugars: 6g
- Fat: 15g
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10-15 minutes or until heated through.
- Not recommended for freezing as the texture of the vegetables may change.
Why You’ll Love This Recipe:
- Versatile and Customizable: Add more veggies or adjust seasonings to suit your taste.
- Comforting and Nutritious: Packed with vitamins, minerals, and fiber from fresh vegetables.
- Great for Meal Prep: Make ahead and enjoy for several days.
- Family-Friendly: A delicious way to get kids and adults alike to eat more vegetables.
Conclusion:
This Vegetable Cabbage and Cheese Casserole is a delicious and nutritious dish that’s easy to make and full of flavor. With its colorful array of vegetables, cheesy topping, and creamy sauce, it’s a recipe that you’ll want to keep on repeat. Whether you’re feeding a crowd or preparing a cozy meal for your family, this casserole is sure to be a hit!
10 Frequently Asked Questions:
- Can I use different vegetables?
Yes, feel free to substitute or add veggies like zucchini, spinach, or mushrooms. - Is there a dairy-free option for the cheese?
Yes, use dairy-free cheese or nutritional yeast for a vegan alternative. - Can I use a different flour?
Yes, you can use almond flour, chickpea flour, or gluten-free flour for a different texture and flavor. - What type of cheese is best for this recipe?
Cheddar, mozzarella, or a blend of cheeses with good melting properties work well. - How do I prevent the casserole from sticking to the dish?
Grease the baking dish well with olive oil or use parchment paper for easy removal. - Can I make this casserole ahead of time?
Yes, you can assemble it and refrigerate it for up to 24 hours before baking. - What can I serve with this casserole?
It pairs well with a side salad, garlic bread, or a grain dish like quinoa. - Is it possible to add meat to this recipe?
Yes, you can add cooked chicken, ground beef, or sausage for extra protein. - How do I know when the casserole is done?
The casserole is done when the cheese is melted and bubbly, and the edges are slightly browned. - Can I use low-fat ingredients?
Yes, opt for low-fat cheese, milk, and yogurt to reduce the calorie content.