Rustic Cabbage and Carrot Casserole Pie

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Rustic Cabbage and Carrot Casserole Pie

Introduction

Transform humble cabbage into an extraordinary meal with this rustic, golden-topped casserole pie! This delightful dish combines tender shredded cabbage and sweet carrots with a savory custard and cheese topping that bakes to perfection. Whether you’re looking for a comforting family dinner or an impressive vegetarian main course, this casserole delivers incredible flavor with minimal effort. The hearty vegetable filling develops deep, complex flavors as it cooks, while the golden cheese crust creates an irresistible finish that will have everyone coming back for seconds. Get ready to change how you think about cabbage forever!

Ingredients

For the Vegetable Filling:

  • 1 medium cabbage (about 750g), finely shredded
  • 2 medium onions, thinly sliced
  • 3 medium carrots, grated
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (for sautéing)
  • 1 teaspoon salt (divided)
  • ½ teaspoon black pepper
  • ½ tablespoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian herbs
  • 1 tablespoon fresh herbs (dill or parsley), chopped (optional)

For the Cheese Topping:

  • 4 large eggs
  • 250ml (1 cup) milk or cream
  • 200g (2 cups) grated cheese (cheddar, Gouda, or a blend)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Baking Dish:

  • 1 tablespoon butter or olive oil (for greasing)

Instructions

Preparing the Vegetable Filling:

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the sliced onions and sauté for 3 minutes until they begin to soften.
  3. Add the shredded cabbage to the pan and season with ½ teaspoon salt and the Italian herbs.
  4. Mix well and cook over medium-low heat for 5 minutes, stirring occasionally.
  5. Add the grated carrots, minced garlic, smoked paprika, and garlic powder.
  6. Stir everything together and reduce heat to low.
  7. Continue cooking for 10 minutes, stirring occasionally, until the vegetables have softened and released their moisture.
  8. Taste and adjust seasoning if needed. Remove from heat and allow to cool slightly.

Preparing the Cheese Topping:

  1. In a medium bowl, beat the 4 eggs until well combined.
  2. Whisk in the milk or cream, remaining ½ teaspoon salt, and black pepper.
  3. Set aside half of the grated cheese for the top layer, and mix the other half into the egg mixture.

Assembling the Casserole:

  1. Preheat your oven to 190°C (375°F).
  2. Grease a medium baking dish (approximately 23cm × 33cm/9″ × 13″) with butter or olive oil.
  3. Spread the vegetable filling evenly in the prepared baking dish.
  4. Pour the egg and cheese mixture over the vegetables, ensuring even coverage.
  5. Sprinkle the remaining grated cheese on top.

Baking the Casserole:

  1. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the custard is set.
  2. To check for doneness, insert a knife into the center – it should come out clean.
  3. Allow the casserole to rest for 5-10 minutes before serving.
  4. Cut into squares and serve warm.

Nutritional Information and Timing

Prep Time: 20 minutes Cook Time: 40 minutes (15 minutes stovetop + 25 minutes baking) Total Time: 1 hour Servings: 6-8

Nutritional Information (per serving, based on 6 servings):

  • Calories: 320
  • Protein: 15g
  • Carbohydrates: 18g
  • Fat: 22g
  • Fiber: 6g
  • Sodium: 650mg

Cooking Tips and Tricks

  • Cabbage preparation: Make sure to shred the cabbage finely for even cooking and better texture in the finished dish.
  • Remove excess moisture: If your cabbage releases a lot of liquid during cooking, you can drain some off before assembling the casserole to prevent a soggy result.
  • Cheese selection: For the best flavor, use a combination of cheeses like sharp cheddar for flavor and mozzarella for stretchiness.
  • Even browning: If your cheese isn’t browning evenly, you can place the casserole under the broiler for 1-2 minutes at the end of cooking time.
  • Resting period: Don’t skip the resting time after baking – this allows the casserole to set properly and makes it easier to serve clean portions.
  • Vegetable variations: The cooking times may vary slightly depending on how finely you shred the cabbage – thinner shreds will cook faster.
  • Flavor boost: For an extra layer of flavor, add a tablespoon of Dijon mustard to the egg mixture.

Variations and Substitutions

  1. Vegan version: Replace eggs with a mixture of 250g silken tofu blended with 2 tablespoons nutritional yeast, and use dairy-free cheese alternatives.
  2. Protein additions: Add 200g of cooked and crumbled bacon, diced ham, or shredded rotisserie chicken to the vegetable mixture.
  3. Grain inclusion: Mix in 1 cup of cooked quinoa or rice to the vegetable filling for added texture and to make the dish more substantial.
  4. Potato base: Instead of starting with just vegetables, create a base layer of thinly sliced, par-boiled potatoes before adding the cabbage mixture.
  5. Spicy kick: Add ½ teaspoon of red pepper flakes or a diced jalapeño to the vegetable mixture.
  6. Mediterranean flavor: Incorporate ½ cup of chopped olives, 1 teaspoon of dried oregano, and crumbled feta cheese instead of cheddar.
  7. Asian-inspired: Add 1 tablespoon of grated ginger and 2 tablespoons of soy sauce to the vegetables, and sprinkle with sesame seeds before baking.

Common FAQs

Can I prepare this casserole ahead of time?

Yes! You can prepare the vegetable filling and assemble the casserole up to 24 hours ahead. Cover and refrigerate, then bring to room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the baking time if it’s still cold.

Why is my casserole watery?

Cabbage releases a lot of water when cooked. Make sure to cook the vegetable mixture long enough on the stovetop to evaporate excess moisture, or drain before assembling the casserole.

Can I freeze this cabbage casserole?

Yes, this dish freezes well after baking. Cool completely, portion, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot throughout.

What can I serve with this cabbage casserole?

This hearty dish works well with a simple green salad, crusty bread, or roasted meats. It’s substantial enough to serve as a main course for a vegetarian meal.

How can I make this recipe lower in calories?

Use low-fat milk instead of cream and reduce the amount of cheese by half. You can also increase the proportion of vegetables to make it more filling with fewer calories.

Storage and Make-Ahead Tips

  • Refrigeration: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Wrap individual portions in plastic wrap and aluminum foil, then freeze for up to 3 months.
  • Reheating: Reheat refrigerated portions in a 350°F (180°C) oven for 15-20 minutes or in the microwave for 2-3 minutes until heated through.
  • Make ahead components: The vegetable filling can be prepared up to 2 days ahead and stored in the refrigerator. The egg mixture should be prepared just before assembly.
  • Batch cooking: Double the recipe and bake in two separate dishes – eat one now and freeze the other for a future meal.
  • Portioning: Cut cooled casserole into individual servings before storing for easy grab-and-heat meals throughout the week.

This rustic cabbage casserole pie proves that simple ingredients can create extraordinary meals. The transformation of humble cabbage into this golden, cheese-topped delight will change how you view this underappreciated vegetable forever. Perfect for family dinners, potlucks, or meal prep, this versatile dish delivers maximum flavor with minimal effort!

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