This recipe creates a savory and hearty baked dish using shredded cabbage as a base, mixed with a variety of vegetables, eggs, and cheese. It’s a great way to use up leftover vegetables and makes a delicious brunch, lunch, or dinner.
Ingredients:
- 1 medium head of cabbage, shredded (about 6 cups)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 cup zucchini, diced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill (or other herbs)
- 6 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup milk or cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 teaspoon dried herbs (oregano, thyme)
- Optional: A pinch of red pepper flakes (for heat)
Instructions:
- Prepare the Vegetables: Shred the cabbage using a grater or a food processor. Chop the onion, garlic, bell peppers, mushrooms, and zucchini.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the bell peppers, mushrooms, and zucchini and cook until tender, about 5-7 minutes.
- Add Cabbage: Add the shredded cabbage to the skillet and cook until slightly softened, about 5 minutes. Season with salt, pepper, and optional dried herbs and red pepper flakes.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk or cream, shredded cheese, parsley, and dill. Season with salt and pepper.
- Combine Vegetables and Eggs: Add the sautéed vegetables to the egg mixture and stir to combine.
- Bake: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish or a similar size. Pour the cabbage and vegetable mixture into the prepared dish and spread evenly.
- Bake for 30-40 minutes, or until the “cake” is set and golden brown. A knife inserted into the center should come out clean.
- Cool and Serve: Let the “cake” cool slightly before slicing and serving.
Tips and Variations:
- Vegetable Variations: You can use other vegetables like carrots, spinach, or kale.
- Meat Additions: Add cooked crumbled bacon, sausage, or ham to the vegetable mixture for a heartier dish.
- Cheese Variations: Use different types of cheese like feta, Gruyere, or goat cheese.
- Spice it Up: Add a dash of hot sauce or a pinch of cayenne pepper for a spicy kick.
- Herbs: Experiment with different herbs like basil, chives, or rosemary.
- Make-Ahead: You can prepare the vegetable mixture ahead of time and refrigerate it until ready to bake.
- Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Enjoy your savory and satisfying Cabbage and Vegetable “Cake”!