1. Prepare the Vegetables:
Shred the cabbage as thinly as possible.
Grate the potatoes and carrots, and chop the red onion. Set aside.
In a large mixing bowl, combine the shredded cabbage, grated potatoes, carrots, chopped red onion, dill, parsley, and minced garlic.
2. Prepare the Batter:
In the same bowl, add the eggs, flour, and salt. Mix everything together until well combined.
3. Cooking Method 1: Oven-Baked
Preheat your oven to 200°C (400°F).
Grease a baking dish with olive oil.
Spread half of the vegetable mixture evenly in the baking dish.
Bake in the preheated oven for 40 minutes.
After 40 minutes, sprinkle the grated cheddar cheese over the top.
Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden.
4. Cooking Method 2: Skillet-Fried
Heat a skillet over low heat and add a little olive oil.
Spoon the remaining half of the vegetable mixture into the skillet, pressing it down to form a flat layer.
Fry for 8-10 minutes on each side, or until golden brown and cooked through.
Sprinkle the grated cheddar cheese on top during the last few minutes of cooking to let it melt.
5. Serve:
Serve the baked or fried cabbage casserole hot. Enjoy your comforting meal!
Serving Suggestions:
Serve with a dollop of sour cream or Greek yogurt on the side.
Pair with a slice of crusty bread for a complete meal.
Cooking Tips:
Make sure to shred the cabbage as thinly as possible for even cooking.
Adjust the seasoning to your taste by adding more garlic, herbs, or even a pinch of chili flakes for some heat.
If you prefer a gluten-free option, you can substitute the flour with a gluten-free alternative.
Nutritional Benefits:
Cabbage: Low in calories, high in vitamins C and K, and rich in antioxidants.
Potatoes: A good source of potassium and fiber, providing energy and keeping you full.
Cheddar Cheese: Adds calcium and protein to the dish.
Dietary Information:
Vegetarian-friendly.
Can be made gluten-free by using gluten-free flour.
Nutritional Facts (Per Serving):
Calories: 350 kcal
Carbohydrates: 40g
Protein: 12g
Fat: 15g
Fiber: 7g
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven or on the stovetop before serving.
Why You’ll Love This Recipe:
Versatile Cooking Methods: Whether you prefer baking or frying, this recipe gives you both options.
Hearty and Comforting: Packed with vegetables and topped with melted cheese, this dish is both satisfying and nutritious.
Simple and Quick: Easy to prepare with everyday ingredients, making it perfect for busy weeknights.
Nutritious: Full of vitamins and minerals, this dish is a healthy choice for any meal.
Conclusion:
This Easy and Delicious Cabbage Casserole with Cheddar Cheese offers a comforting, hearty meal that’s simple to prepare and versatile enough for any occasion. With both baking and frying methods, you can choose your preferred way to enjoy this flavorful dish. Enjoy the rich, cheesy goodness in every bite!
10 Frequently Asked Questions:
Can I use other types of cheese?
Yes, you can use any cheese you like, such as mozzarella, Gruyère, or Parmesan.
Can I add meat to this dish?
Absolutely! You can add cooked bacon, sausage, or ground meat to the mixture for added flavor.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will add a different flavor and a bit of sweetness to the dish.
How do I make this dish vegan?
Use a vegan cheese substitute and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg).
Can I make this dish gluten-free?
Yes, simply substitute the flour with a gluten-free flour blend.
Can I prepare this dish ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator until ready to cook.
How do I prevent the casserole from becoming soggy?
Ensure the vegetables are well-drained and not too moist before mixing with the other ingredients.
Can I add other vegetables?
Absolutely! You can add bell peppers, zucchini, or even mushrooms for extra flavor and nutrients.
What should I serve with this dish?
It pairs well with a fresh salad, crusty bread, or even a light soup.
How long does this dish last in the fridge?
It will last up to 2 days when stored in an airtight container in the refrigerator.
