Cheesy and gooey, this is a great side dish for the winter/early spring season.
FOR A PRINTABLE VERSION CLICK HERE: Au Gratin Cabbage
Source: Simply in Season
2 cups cabbage, shredded
1/2 cup carrots, shredded
1/3 cup green onions, chopped
1/2 cup milk
1 egg
3 Tbs cheese, shredded
1 Tbs parsley, chopped
1 Tbs Parmesan cheese freshly grated
1. Saute’ cabbage, carrots, and green onions until crisp-tender in frypan. Transfer to 1 qt baking dish.
2. Combine milk, egg, and cheese in a small bowl. Pour over vegetables. Garnish with 1 T fresh parsley and 1 T grated parmesan cheese. Bake at 350F for 30-35 minutes. (I used cheddar since that’s what I had on hand and omitted the parsley).
Servings: 4
The Verdict: I love how the smell is super delicious and rich, yet the cabbage and carrots are on the light side. It’s not too heavy but still tastes substantial.
Nutrition Facts
Serving size: 1/4 of a recipe (4.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook Recipe Management Software
Amount Per Serving
Calories 74.45
Calories From Fat (40%) 30.05
% Daily Value
Total Fat 3.37g 5%
Saturated Fat 1.66g 8%
Cholesterol 59.72mg 20%
Sodium 125.82mg 5%
Potassium 216.66mg 6%
Total Carbohydrates 6.3g 2%
Fiber 1.75g 7%
Sugar 3.96g
Protein 5.38g 11%
We made this tonight as a side dish. And as it is just my fiancee and me, we planned to have leftovers to go with dinner tomorrow night as well. However, he is now eating the last of it as I type this. This was so good! Thanks for the great recipe. 🙂
This seriously looks fantastic. I love finding new ways to eat cabbage that don’t include cabbage rolls. I’m stoked you linked this up with me today. It’s on my list of things to cook this week!
.-= Melodie´s last blog ..Vegetarian Foodie Fridays: Curried Chick Pea Soup =-.