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Cabbage and Egg Casserole

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If you prefer, you can bake the casserole in the oven at 180°C (350°F) for 20-25 minutes instead of frying it on the stovetop.
Use a large non-stick pan to avoid the casserole sticking when flipping.
Nutritional Benefits:

Cabbage is rich in vitamins C and K, while eggs provide high-quality protein. This dish is both nourishing and light.
Dietary Information:

Vegetarian.
Can be made gluten-free by using gluten-free flour or omitting the flour altogether.
Storage Information:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze portions of the casserole for up to 1 month. Reheat in the oven or stovetop.
Frequently Asked Questions (FAQ)
Can I use other vegetables instead of cabbage?
Yes, you can substitute cabbage with other vegetables like spinach, kale, or even grated zucchini.
Can I bake this casserole instead of frying it?
Absolutely! You can bake the casserole at 180°C (350°F) for 20-25 minutes or until golden brown.
How can I make this recipe gluten-free?
You can use gluten-free flour or omit the flour completely for a gluten-free version.
Can I add cheese to this casserole?
Yes, adding some grated cheese like cheddar or mozzarella can make the dish even richer in flavor.
Can I make this casserole vegan?
To make it vegan, substitute eggs with a mixture of flaxseed meal and water (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based oil.
How do I avoid soggy cabbage?
Make sure to cook the cabbage uncovered for a few minutes to allow excess moisture to evaporate before adding the egg mixture.
What herbs can I use in this dish?
Italian herbs are a great choice, but you can also use thyme, dill, or basil depending on your preference.

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