Cabbage Casserole
Hiya, lovelies! Happy Thursday! It’s practically the middle of November (how, why, who, what) and I’m in the midsts of eating through what produce and groceries I have readily available, and I’ve had a head of cabbage begging to be used for about a week so that means casserole time. Cabbage is so tasty and full of fiber, vitamin C and K, and so good for digestion so it’s definitely one of my favorite veggies to cook with this time of year.
I LOVE a casserole. Perhaps it speaks to the southern part of me (my mom’s side grew up in OK and west TX) but they are also easy to make, versatile and oh so tasty. And this one is no exception!
What you will need:
a medium head of cabbage
a medium yellow onion
two cloves of garlic (or however much you want! I love garlic so I always use a lot)
about 1/4 cup of heavy cream
a big ol’ dollop of sour cream (about 1/3 cup)
4 eggs
about 1/3 cup of flour (I used almond so it would be GF)
a teaspoon of baking powder
about two tablespoons of ghee (or butter!)
about a tablespoon of olive oil
a bit of paprika, a bit of chili powder, salt and pepper to taste
Either a pan that can be transferred to the oven like a cast iron skillet etc OR a pan to sauté your cabbage and onion and a greased casserole dish
Alright, first things first, set that oven to 350 degrees F. Now let’s shred that cabbage! You want to cut it into pretty thin pieces so they cook down nicely. Once you’ve done that, set the cabbage to the side and start warming up your pan. While your pan heats up, dice your onion (the whole onion) and once your pan is hot add your ghee (or butter) as well as your olive oil. Once the ghee (or butter) melts down, coat the whole pan and add your onion. Cook the onion down until it softens (it’s going to smell oh so good) and then add your cabbage! You might want to add it one big handful at a time to allow it to cook down a bit so you don’t overwhelm the pan. While the cabbage and onion mixture continues to sauté, let’s mince your garlic cloves! Grab a bowl, add your minced garlic, eggs, sour cream and heavy cream then start whisking to get all those ingredients combined good and proper. Once they’ve come together, add your flower and baking soda to the egg mixture and whisk everything together until it’s smooth. Now that you’ve given your cabbage and onion ample time to cook down, add your paprika, chili powder, salt and pepper to it and give it a good stir. Now, if you aren’t using an oven safe pan, transfer your cabbage and onion goodness to your greased casserole dish and pour the egg mixture over the veg until it’s entirely coated (and if you are using an oven safe skillet, just add the egg mix directly to the pan) and pop it in the oven for 30 minutes or until the top is a nice golden brown. Allow it to sit for about five minutes and viola! Cabbage casserole.
See, so so easy and SO tasty. I’ll feast on this for a couple days no problem.
Eat up, nourish that sweet body of yours and have a luscious day!
