Description
This Savory Cabbage & Carrot Bake is a delicious and healthy dish packed with fresh vegetables, eggs, and cheese for a perfectly balanced meal. With a crispy golden top and a soft, flavorful inside, this bake is great for breakfast, lunch, or a light dinner. Simple to make and packed with nutrients, it’s a great way to enjoy vegetables in a comforting and satisfying way.
Ingredients
Scale
- 1/2 head cabbage (500g), chopped (approx. 4 cups)
- 2 carrots, peeled and grated (approx. 1 cup)
- 1 onion, diced (approx. 1 cup)
- 4 eggs
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 tablespoon olive oil
- 5 tablespoons flour (approx. 30g, whole wheat or gluten-free)
- 1 tablespoon sesame seeds (or sunflower seeds/flaxseeds)
- 100g (approx. 1 cup) shredded mozzarella cheese (or alternative cheese)
Instructions
- Preheat the Oven: Set the oven to 180°C (350°F) and grease a baking dish with olive oil.
- Prepare the Vegetables: In a large mixing bowl, combine the chopped cabbage, grated carrots, and diced onion.
- Make the Batter: In another bowl, whisk the eggs, then mix in the black pepper, oregano, salt, and flour. Stir well.
- Combine Everything: Pour the egg mixture over the vegetables, add shredded cheese, and mix until evenly coated.
- Transfer to Baking Dish: Spread the mixture evenly in the greased baking dish and sprinkle sesame seeds on top.
- Bake Until Golden: Bake for 30-35 minutes, or until the top is golden brown and the bake is firm to the touch.
- Serve & Enjoy: Let cool for a few minutes before slicing. Serve warm as a main dish or a side.
Notes
- For extra crunch, top with breadcrumbs before baking.
- To make it dairy-free, use plant-based cheese or nutritional yeast.
- For a protein boost, add shredded chicken or cooked lentils.
- Great for meal prep—store in the fridge for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: International