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Vegetable Casserole with Broccoli, Cabbage, and Carrot finished dish

Vegetable Casserole with Broccoli, Cabbage, and Carrot

Recipe card for Vegetable Casserole with Broccoli, Cabbage, and Carrot.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 5 eggs: Provides structure and richness to the casserole.
  • Salt, to taste: Enhances the flavors of the dish.
  • Black pepper, to taste: Adds a bit of heat and depth.
  • 60 ml milk: Adds moisture and helps blend the ingredients.
  • 5 tablespoons flour: Helps bind the casserole together, giving it a nice texture.
  • 1 teaspoon baking powder: Adds lightness and helps the casserole rise.
  • 2 tablespoons olive oil: Adds flavor and helps sauté the vegetables.
  • 1 broccoli, cut into florets: Adds a slight crunch and a nutritious boost.
  • 1 small cabbage, shredded: Adds a mild sweetness and bulk to the casserole.
  • 1 carrot, grated: Adds color, sweetness, and additional nutrients.
  • 2 onions, chopped: Adds depth and a sweet-savory flavor.
  • Fresh dill, chopped: Adds a fresh, slightly tangy flavor.
  • Fresh parsley, chopped: Adds a bright, herbaceous note.
  • 250 grams mozzarella cheese, grated: Adds creaminess and a cheesy flavor that ties the casserole together.

Method
 

Preparation
  1. Prepare the Vegetables: Begin by prepping the vegetables. Cut the broccoli into small florets, shred the cabbage, grate the carrot, and chop the onions. Fresh dill and parsley should also be chopped at this stage. Prepping everything in advance makes the cooking process smoother and faster.
  2. Sauté the Vegetables: Heat the olive oil in a large frying pan over medium heat. Add the chopped onions and sauté until they become translucent and fragrant. Add the grated carrot, shredded cabbage, and broccoli florets. Cook for about 5-7 minutes until the vegetables are slightly tender but still retain some crunch. Season with salt and pepper to taste.
  3. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until well combined. The flour and baking powder will help give the casserole a nice, light texture, while the milk and eggs create a custard-like consistency that binds everything together.
  4. Combine and Assemble: Preheat your oven to 180°C (350°F). In the bowl with the egg mixture, add the sautéed vegetables, chopped dill, and parsley. Mix until everything is evenly coated. Pour the mixture into a greased baking dish. Top with the grated mozzarella cheese, ensuring it’s evenly distributed across the top for a cheesy, golden crust.
  5. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set. You can check doneness by inserting a knife or skewer into the center—if it comes out clean, the casserole is ready. Allow it to cool for a few minutes before slicing and serving.
  6. Prepare the Sauce: While the casserole is baking, prepare the sauce. In a small bowl, combine the Greek yogurt, mayonnaise, chopped dill, lemon juice, and minced garlic. Stir until well combined. Adjust the seasoning with salt, pepper, and more lemon juice if needed. This sauce will add a refreshing, tangy contrast to the rich casserole.
  7. Serve: Once the casserole is slightly cooled, cut it into portions and serve it with a generous dollop of the yogurt-dill sauce on top or on the side. Garnish with additional fresh herbs if desired.

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