Quick Description
This recipe layers sautéed cabbage, carrots, and aromatics, topped with a creamy egg-flour batter that bakes into a fluffy, golden casserole. It’s a nutritious, budget-friendly dish perfect for breakfast, lunch, or dinner.
Servings & Timing
- Servings: 6–8
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 1 hour
Ingredients
Vegetable Base
- 2 cups cabbage, shredded
- 1 cup carrots, grated
- 1 medium onion, finely diced
- 2 tbsp olive oil or butter
- Salt & pepper to taste
- ½ tsp paprika (optional)
Batter
- 3 large eggs
- 1 cup plain Greek yogurt (or sour cream)
- ¾ cup all-purpose flour (or almond flour for low-carb)
- ½ tsp baking powder
- ½ cup shredded cheese (cheddar, mozzarella, or parmesan)
- Salt to taste
Instructions
Step 1: Prepare the Vegetables
- Heat olive oil in a skillet.
- Add onions and cook until soft.
- Stir in shredded cabbage and carrots.
- Season with salt, pepper, and paprika.
- Cook until softened, then spread evenly in a parchment-lined baking dish.
Step 2: Make the Batter
- In a bowl, whisk eggs, yogurt, and a pinch of salt.
- Mix in flour and baking powder until smooth.
- Stir in shredded cheese.
Step 3: Assemble & Bake
- Preheat oven to 375°F (190°C).
- Pour batter evenly over the vegetable layer.
- Bake uncovered for 35–40 minutes, until golden and set.
Step 4: Serve
- Let cool slightly before cutting into squares.
- Serve warm as a side or main.
Additional Notes
- Works well with zucchini, spinach, or bell peppers.
- Can add cooked chicken, turkey, or ground beef for a protein boost.
Dietary Info (per serving, approx.):
- Calories: 210
- Protein: 11 g
- Carbs: 16 g
- Fat: 11 g
- Labels: High-Protein (if cheese & eggs used), Vegetarian-Friendly, Meal Prep
Ingredient Substitutions
- Dairy-Free: Use coconut yogurt and vegan cheese.
- Low-Carb: Use almond flour instead of regular flour.
- Extra Protein: Mix in cottage cheese or shredded chicken into the batter.
Recipe Variations
- Cheesy Spinach Bake – swap cabbage for spinach + add feta.
- Zucchini Version – use grated zucchini (squeeze out excess water).
- Breakfast Style – add crumbled bacon or sausage to the veggies.
Storage & Make-Ahead
- Refrigerate in an airtight container up to 4 days.
- Freeze slices individually, reheat in oven or air fryer.
- Great for lunchboxes or quick snacks.
FAQs
Q: Can I make this without flour?
A: Yes, just use almond flour or skip flour and add extra eggs for a crustless frittata-style bake.
Q: Can I double the recipe?
A: Yes! Just use a larger baking dish and increase bake time by 10–15 minutes.
Q: How do I keep it from getting soggy?
A: Cook veggies until most moisture evaporates before baking.
Call-to-Action
This Cabbage & Carrot Egg Bake is the ultimate comfort dish—simple, healthy, and versatile. Try it tonight and make extra—leftovers are even better the next day!
