Cabbage and Egg Casserole

This healthy cabbage and egg casserole is a nutritious dish, low in calories but packed with flavor. It’s a simple yet satisfying recipe that combines soft cabbage with savory herbs, making it perfect for a light meal or side dish.

Preparation Time:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:

1 kg (35 oz) cabbage, thinly sliced
1 onion, finely chopped
1 carrot, grated
3 cloves garlic, minced
5 eggs
1 tablespoon flour
2 tablespoons vegetable oil (for frying)
Salt to taste
Black pepper to taste
1 tablespoon Italian herbs
Fresh parsley, chopped (optional)
Instructions:

Sauté the Vegetables:
Heat vegetable oil in a large pan over medium heat. Add the chopped onion and fry until transparent, about 5 minutes.
Add the grated carrot and continue to sauté for 2-3 minutes.
Add the sliced cabbage, cover with a lid, and cook until the cabbage becomes soft, stirring occasionally (about 10 minutes).
Stir in the minced garlic and fry for another 5 minutes. Season with salt and black pepper.
Prepare the Egg Mixture:
In a separate bowl, whisk together the eggs, flour, Italian herbs, and a pinch of salt. Add fresh parsley if desired.
Combine and Cook:
Add the egg mixture to the cabbage and stir until well combined.
Line the bottom of a pan with parchment paper, brush it with vegetable oil, and pour in the cabbage mixture.
Fry the Casserole:
Cover the pan and cook over low heat for about 5 minutes.
Using a plate, carefully flip the casserole over. Add a little more vegetable oil if necessary and fry the other side for another 4 minutes until golden brown.
Serve:
Once cooked, remove from the pan and let it cool slightly before cutting into slices.
Serve warm with a sprinkle of fresh parsley.
Serving Suggestions:

Enjoy this casserole with a side of yogurt or sour cream.
It also pairs well with a fresh green salad or roasted vegetables.
Cooking Tips: