In this article, I like to share with you Best Best Baked Cabbage Recipe to enjoy our daily meals. This white cabbage and vegetable recipe is tasty and light food and a healthy dish. We can eat as much as we want from this cooking dish and not feel oversaturated. It helps us to regulate digestion and being healthy.
Cabbage often refused to be consumed boiled or cooked by many people because of the typical aroma it has during cooking. The aroma of cabbage does not feel at all during cooking, nor when taste, in this recipe. It combines so well with other ingredients, especially with green pepper.
The green pepper also flavors the casserole best and hides the aroma of cabbage. I advise you to use green pepper in other recipes with white cabbage for a different and full of flavor cooking.
This recipe can serve for lunch or dinner and is a much tasty vegetarian dish.
We shared some other recipes with cabbage, such as white or red cabbage salads or baked cabbage with sausages, but today’s recipe has a delicious taste to it, and I invite you to try it as soon as possible.
Ingredients-3 Servings
- 1-onion
- 1-potato
- 250-300 g white cabbage
- 1-carrot
- 2-green peppers
- ½ red pepper
- 1-chilly pepper, or one tsp chilly powder pepper (facultative)
- 1 tsp salt
- black pepper
- olive oil
For the liquid mass
- 2 -3 eggs
- 125 ml of milk
- 125 ml of yogurt
- 2 tbsp olive oil
- 1 tbsp of flour
- salt, black pepper, 1/2 pack of baking powder, fresh parsley
- 100 g mozarella
- 100 g ground Parmigiano ose Grana cheese
Directions
- We will wash and clean the vegetables and chop them all finely.
So we will cut the onion, carrot, peppers, potatoes into small cubes. We will also grind the cabbage with a kitchen knife finely. - In a saucepan, add a little olive oil and sauté the onion with the lid covered on low heat for 1-2 minutes.
- We will add the vegetables one by one, stirring them, and cook them on low heat with their juice until they soften and the volume of the cabbage decreases. Along with the vegetables, add salt, chilly pepper, and black pepper and leave for a few minutes until all the vegetables are soft.
- Meanwhile, in a bowl, beat the eggs, add the milk, yogurt, olive oil, and mix all well. Add the flour and stir to digest well so that no grain remains. We will season the mass with salt, pepper, add baking powder and finely chopped parsley. We can also add a piece of minced cheese.
- In a greased baking pan, add the vegetables, cover with diced mozzarella, and the rest of the vegetables. We will add the liquid mass on top of it, and on the surface of the baking pan, we throw plenty of ground cheese.
- We will bake the prepared baking pan in the oven preheated to 180 degrees for 30 minutes until it gets a nice reddish color.
- Remove from the oven, let cool slightly, and serve warm or lukewarm.
Bon Appetit!
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