Cabbage and Onion Bake: A Surprisingly Delicious Vegetarian Dish

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Imagine a dish so comforting and flavorful that it challenges your perception of vegetarian cooking. This cabbage and onion bake is a hidden culinary gem that proves vegetables can be just as satisfying as any meat-based meal. With a perfect balance of textures and a rich, hearty flavor, this recipe will transform the way you think about simple ingredients.

Ingredients

US Measurements

  • 1/2 head of cabbage
  • 1 medium onion
  • 1 carrot
  • 2 cloves of garlic
  • 2 large eggs
  • 15 oz (450 ml) kefir or yogurt
  • 10 oz (300 grams) all-purpose flour
  • 1 teaspoon baking soda
  • Salt to taste
  • Olive oil for cooking

Metric Measurements

  • 500 grams cabbage
  • 1 medium ui (onion)
  • 1 wortel (carrot)
  • 2 knoflookteentjes (garlic cloves)
  • 2 eieren (eggs)
  • 450 ml kefir of yoghurt
  • 300 grams bloem (flour)
  • 5 gram bakpoeder (baking soda)
  • Zout naar smaak
  • Olijfolie voor bereiden

Step-by-Step Instructions

  1. Prepare the Vegetables
    • Finely chop the cabbage into thin strips
    • Dice the onion into small, uniform pieces
    • Grate the carrot using a box grater
    • Mince the garlic cloves
  2. Create the Batter
    • In a large mixing bowl, combine flour and baking soda
    • Whisk eggs into the kefir or yogurt
    • Gradually mix the wet ingredients into the dry ingredients
    • Season the batter with salt to taste
  3. Sauté the Vegetables
    • Heat olive oil in a large skillet
    • Sauté onions until translucent
    • Add carrots and garlic, cooking for 2-3 minutes
    • Incorporate cabbage and cook until slightly softened
  4. Combine and Bake
    • Preheat oven to 375°F (190°C)
    • Fold sautéed vegetables into the batter
    • Transfer mixture to a greased baking dish
    • Bake for 35-40 minutes until golden brown

Nutritional Information

Per Serving:

  • Calories: 250
  • Protein: 10g
  • Carbohydrates: 35g
  • Fat: 8g
  • Fiber: 4g

Cooking Time:

  • Prep: 20 minutes
  • Cooking: 40 minutes
  • Total: 60 minutes
  • Servings: 4-6

Cooking Tips and Tricks

  • Use fresh, crisp cabbage for the best texture
  • Don’t overcook the vegetables to maintain their nutritional value
  • For a crispier top, broil for 2-3 minutes at the end of baking
  • Use full-fat yogurt for a richer, creamier texture

Variations and Substitutions

  • Gluten-Free Option: Replace wheat flour with almond or rice flour
  • Vegan Version: Substitute eggs with ground flaxseed
  • Cheese Lover’s Twist: Sprinkle grated cheese on top before baking
  • Herb Enhancement: Add chopped fresh dill or parsley to the batter

Frequently Asked Questions

Q1: Can I use sour cream instead of kefir? Yes, sour cream works great and provides a similar tangy flavor and texture.

Q2: How do I know when the dish is fully cooked? The top should be golden brown, and a toothpick inserted in the center comes out clean.

Q3: Can I freeze this cabbage bake? Absolutely! Cool completely, then store in an airtight container for up to 3 months.

Q4: Is this dish suitable for meal prep? Yes, it reheats well and maintains its texture when stored in the refrigerator for 3-4 days.

Q5: Can I add meat to this recipe? While delicious as a vegetarian dish, you can add cooked ground meat or bacon for extra protein.

Storage and Make-Ahead Tips

  • Refrigerate in an airtight container for up to 4 days
  • Reheat in the oven at 350°F (175°C) for best results
  • Can be prepared a day in advance and baked just before serving
  • Freeze individual portions for quick future meals

Discover the magic of this cabbage and onion bake – a dish that proves vegetables can be the star of any meal!