This comforting loaf is a vibrant fusion of finely grated cabbage, sautéed mushrooms, aromatic herbs, and colorful bell peppers—all bound together with a protein-rich egg batter and baked into a savory golden loaf. It has the consistency of a soft sliceable casserole with crisp edges and a moist center.
Perfect for vegetarian diets, lunchboxes, or family sharing, it’s a versatile dish that works warm or chilled. It can be customized for different health needs, such as reducing carbs or boosting antioxidant content, and pairs beautifully with chutneys, yogurt dips, or a side of greens.
🧄 Ingredients
Vegetables & Herbs
- 1 medium white or green cabbage, grated (about 3 cups)
- 1 cup red bell pepper, diced
- 1 cup button or cremini mushrooms, diced
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- ½ cup fresh parsley or cilantro, chopped
Binder & Base
- 4 large eggs
- 1 cup whole wheat flour or chickpea flour
- 1 tsp baking powder
- ½ cup grated cheese (optional: cheddar or mozzarella)
- 2 tbsp olive oil
Seasonings
- ½ tsp turmeric powder
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- ½ tsp ground cumin
- ½ tsp chili flakes (optional for heat)
👩🍳 Instructions
🔪 Step 1: Prep the Vegetables
- Grate the cabbage using a coarse hand grater. Sprinkle with a pinch of salt and let it sit for 5 minutes to release moisture.
- Squeeze out excess liquid and transfer to a large mixing bowl.
- Dice mushrooms, bell pepper, onion, and garlic. Chop fresh herbs and set aside.
🍳 Step 2: Sauté for Flavor
- Heat olive oil in a pan.
- Add chopped onion and garlic, sauté until translucent (3–4 minutes).
- Add mushrooms and bell pepper, sauté for another 5 minutes until lightly browned.
- Stir in turmeric, cumin, pepper, and chili flakes for a fragrant base.
- Combine the sautéed mix with cabbage in the bowl.
🥣 Step 3: Make the Batter
- In a separate bowl, beat the eggs until foamy.
- Add flour and baking powder, mix until smooth.
- Fold in grated cheese (if using), and chopped herbs.
- Pour batter into the cabbage-vegetable mixture and stir thoroughly until combined.
🧺 Step 4: Assemble & Bake
- Preheat oven to 375°F (190°C).
- Grease a loaf pan or deep baking dish and line with parchment paper.
- Spoon the mixture into the pan and smooth the top.
- Bake for 45–50 minutes or until the top is golden brown and a toothpick comes out clean.
❄️ Step 5: Cool & Slice
- Remove from oven and let cool for 10–15 minutes.
- Slice into thick pieces and serve warm with fresh yogurt, tahini sauce, or herbal chutney.
🍽️ Serving Suggestions & Variations
- 🧊 Make Ahead: Store slices in an airtight container in the fridge for up to 4 days. Reheat in a skillet for a crispy edge.
- 🧈 For extra crispness, brush the top with olive oil halfway through baking.
- 🧃 Kid-friendly twist: Add corn kernels and omit chili flakes. Serve with tomato ketchup or creamy dip.
- 🌾 Gluten-free: Substitute flour with oat flour or besan (chickpea flour).
- 🍃 Medicinal touch: Add 1 tsp of moringa powder or fenugreek leaves for blood sugar balance.
- 🧄 Flavor burst: Add crumbled feta cheese, olives, or sun-dried tomatoes for Mediterranean flair.