Cheesy Cabbage and Carrot Bake
Ingredients
½ medium green cabbage, finely shredded (about 5 cups)
2 large carrots, grated
1 small onion, finely diced
2 cloves garlic, minced
2 large eggs
½ cup (120 ml) milk
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese (optional, for extra flavor)
½ cup all-purpose flour or breadcrumbs
2 tablespoons melted butter or olive oil
1 teaspoon dried thyme or Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
Chopped fresh parsley, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) baking dish.
In a large bowl, combine the shredded cabbage, grated carrots, onion, garlic, flour (or breadcrumbs), thyme, paprika, salt, and pepper.
In another bowl, whisk together the eggs, milk, and melted butter.
Pour the egg mixture over the vegetables and stir until evenly coated.
Fold in the cheddar and half of the mozzarella cheese.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining mozzarella and Parmesan over the top.
Bake for 35–45 minutes, or until the top is golden brown and the center is set.
Let the bake rest for 5–10 minutes before slicing.
Garnish with fresh parsley and serve warm.
Serving Suggestions
Pair with grilled chicken, roasted sausage, or baked fish.
Enjoy with a crisp green salad for a light vegetarian meal.
Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.
