🥬 Baked Cabbage Egg Casserole
Description
This is a comforting, budget-friendly dish made with tender cabbage wedges baked in a savory egg mixture, topped with melted cheese and vegetables. It’s soft on the inside, slightly crispy on top, and packed with flavor—perfect for a light dinner, brunch, or even meal prep.
🧾 Ingredients
- 1 medium cabbage (cut into wedges)
- 5–6 eggs
- 1 cup shredded cheese (mozzarella or cheddar)
- 1–2 tomatoes (chopped)
- 1 small onion (finely chopped)
- 2–3 cloves garlic (minced)
- 2 tbsp olive oil or butter
- Salt & black pepper (to taste)
- Optional: herbs (parsley, oregano) or chili flakes
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Lightly grease a baking dish.
- Arrange cabbage wedges evenly in the dish.
- In a pan, sauté onion and garlic in olive oil until soft.
- Add chopped tomatoes and cook for 3–5 minutes.
- Spread the mixture over the cabbage.
- Beat the eggs with salt and pepper, then pour evenly over everything.
- Sprinkle shredded cheese on top.
- Bake for 35–40 minutes, or until eggs are set and the top is golden.
- Let it cool slightly before serving.
❓ Q&A
Q: Can I use shredded cabbage instead of wedges?
A: Yes! Shredded cabbage will cook faster and give a softer, more uniform texture.
Q: What other veggies can I add?
A: Bell peppers, mushrooms, spinach, or zucchini work great.
Q: Can I make it dairy-free?
A: Absolutely—just skip the cheese or use a dairy-free alternative.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Q: Can I add meat?
A: Yes—cooked ground beef, chicken, or sausage would make it heartier.