This Baked Cabbage and Sweet Potato Casserole is a delicious and nutritious dish that’s perfect for a quick lunch or dinner. Packed with vegetables, eggs, and mozzarella cheese, this recipe combines simple ingredients for a flavorful and satisfying meal. The addition of spices like black pepper and chili powder gives it a delightful kick.
Ingredients:
250 g cabbage
2 tbsp cooking oil
50 g onion
280 g sweet potato
Black pepper (to taste)
2/3 tsp chili powder
1/3 tsp salt
20 g spring onion
4 eggs
120 g mozzarella cheese
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 12 g
Fat: 16 g
Carbohydrates: 15 g
Preparation Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Prepare the Ingredients:
Preheat your oven to 220°C (430°F).
Cut the cabbage into small pieces, wash it, and put it in a bowl.
Finely chop the onion.
Peel and grate the sweet potato into small strips.
Slice the spring onions into small pieces.
2. Cook the Vegetables:
Heat a pan on the stove and add 2 tablespoons of cooking oil.
Add the chopped onion to the pan and stir-fry until fragrant and soft.
Add the grated sweet potato to the pan and stir-fry with the onions.
Add the cabbage to the pan and stir-fry until the cabbage is soft.
Season the mixture with black pepper, chili powder, and salt, stirring for 1-2 minutes to let the spices absorb.
3. Assemble the Casserole:
Transfer the sautéed cabbage mixture to a baking tray.
In a separate bowl, beat the eggs and season with a pinch of salt and black pepper.
Pour the beaten eggs over the cabbage mixture in the baking tray.
4. Bake the Casserole:
Bake in the preheated oven at 220°C (430°F) for 15 minutes.
Remove the tray from the oven and sprinkle 120 g of mozzarella cheese over the surface.
Return the tray to the oven and continue baking at 220°C (430°F) for an additional 10 minutes, until the cheese is melted and golden.
5. Serve:
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