I just love salads, but sometimes I feel like a hot casserole of veggies.
It’s a mix of vegetables, mostly cabbage. This sweet, tangy, creamy, comforting side dish is hearty and blissfully satisfying. Even those who don’t care for cabbage will enjoy it.
You could replace with whatever vegetables you have to mix this one up with the same basic recipe.
- ½-1/4 Cabbage - raw chopped
- 2 Carrot - raw grated
- 2-3 Tomato - diced
- ½ can Corn
- ½ can Peas
- 3 Egg
- ½ cup Olive oil
- 1 Onion
- 1 tbsp Garlic - minced
- Parsley - optional to taste
- Green onion - optional to taste
- Basil - optional to taste
- Salt - to taste
- Black Pepper - optional to taste
- 3 tbsp All purpose flour
- 2 tsp Baking powder
- Rinse cabbage, core and with a Food Processor’s slicing blade (lay the cabbage horizontally in the feed tube) shredding coarsely like wide noodles
- Transfer chopped cabbage into a large Mixing Bowl, fishing out any very large pieces and slicing them thinly by hand.
- With the shredding blade shred the carrot.
- Remove the seeds, stem and core the Tomatoes. Then cut in small pieces.
- Mix finely diced tomatoes, canned corn and peas.
- Mix in a Blender the Eggs, Oil, onion, garlic, parsley, green onion, basil, salt and Black pepper until smooth.
- Then add All purpose Flour blend until well combined. Stop the blender and clean its sides with a Silicone Spatula, if needed.
- Add the Baking Powder and slowly mix it.
- Mix desired herbs.
- Heat oven to 200°C/400°F degrees.
- Mix dressing into Vegetables mixture and turn into a large (or two) rectangular casserole (glass baking dish).
- Sprinkle with Parmesan cheese and bake for about 20 minutes until golden brown.
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