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This homey cabbage and mozzarella pan dish turns basic ingredients into a cozy all-in-one meal that's filling and wallet-friendly. When tender cabbage meets melty cheese, you get a dish that feels just like comfort food should on a cold night.
I stumbled upon this idea during a month when our grocery money was really tight, and couldn't believe how something this basic could taste so good. My picky teens now ask for it all the time, which I count as a total win in my kitchen adventures.
Ingredients
- Cabbage: 1 small head (about 2 lbs), your main ingredient giving substance and subtle sweetness when it cooks down
- Onion: 1 medium, chopped finely, lays down the flavor base (grab ones that feel heavy with no mushy parts)
- Carrot: 1 medium, grated up, brings natural sugar and pretty orange flecks
- Eggs: 5 large, makes the creamy binding that holds everything together (farm fresh works best)
- Mozzarella cheese: 2 oz, shredded up, delivers that wonderful stretchy pull (go for dry type for better melting)
- Dried herbs: Oregano, parsley, and garlic powder, your flavor enhancers that lift the whole dish
- Flour and starch: 1 tbsp each, helps the egg mixture get just the right thickness
- Mayonnaise: 1 tbsp, the hidden touch that adds silky richness
- Fresh dill: Sprinkled on top, adds a fresh pop to finish everything off
Step-by-Step Instructions
- Get Your Veggies Ready:
- Dice the onion into tiny even chunks so they'll cook uniformly. Use the middle-sized holes on your grater for the carrot to get the right texture. Cut your cabbage into really thin strips (think pencil-width). The easiest way is cutting the cabbage down through the middle, then slicing each half into skinny ribbons. This prep takes the most time but makes everything else go smoothly.
- Cook Your Flavor Base:
- Warm up a big oven-safe pan over medium heat with just enough oil to cover the bottom. Toss in your diced onions and let them cook about 3 minutes until see-through. Add your grated carrot and cook another 2-3 minutes. You'll notice the veggies getting sweeter as their sugars start to develop.
- Soften Your Cabbage:
- Put all your sliced cabbage into the pan (it'll look huge at first but shrinks tons when cooking). Sprinkle with a teaspoon of salt and work it into the cabbage with your hands right in the pan. Cook for 10-15 minutes, stirring now and then, until soft but still with a little crunch.
- Add Your Flavors:
- Mix in your seasonings (salt, pepper, oregano, garlic powder, dried parsley). Make sure they're spread evenly throughout. Give it a taste and add more if needed.
- Mix Up Your Eggs:
- In a separate bowl, beat those eggs until they're completely mixed. Add a little salt, the flour, and starch, then beat again until smooth. Stir in the mayo for extra richness. The mix should look light yellow.
- Start Cooking On Stovetop:
- Pour your egg mixture all over the cabbage in the pan. Gently mix everything together. Add a little olive oil over the top. Cover with a lid and cook on low for 10 minutes until eggs start firming up.
- Finish In The Oven:
- Heat your oven to 350°F. Sprinkle all your shredded mozzarella over the top. Put the whole pan in the oven without the lid and bake about 10 minutes until the cheese gets melty and golden.
- Finish And Serve:
- Take the pan out and sprinkle with fresh chopped dill. Let it sit for 5 minutes before cutting. Serve right from the pan or move to a serving plate.
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I first threw this together during a big snowstorm when we couldn't get much fresh food. What started as just making do has turned into something we all look forward to, with plain old cabbage stealing the show. My grandma always told me cabbage doesn't get enough love, and this dish proves her right every single time.
Storage and Reheating
This pan dish stays good in the fridge for up to 4 days, so it's great for planning meals ahead. Keep it covered in the fridge either in the original pan (if you've got the space) or in any container with a tight lid. To warm up single portions, just microwave for about a minute. For bigger amounts, put it in a 325°F oven for around 15 minutes until hot throughout. It actually tastes better the next day after the herbs have had time to mix with everything else.
Versatile Variations
This dish tastes great as is, but you can easily switch things up based on what's in your kitchen. Want something heartier? Throw in a cup of cooked crumbled bacon or chopped ham. Going vegetarian? Add a cup of cooked mushrooms for a rich, earthy flavor. Don't have mozzarella? Try cheddar, gouda, or Swiss instead. Like it spicy? Add a chopped jalapeño or some red pepper flakes. You can also swap the herbs for thyme, rosemary, or Italian seasoning for a different taste.
Serving Suggestions
This flexible dish fits into lots of different meals. For breakfast, serve it with some crunchy toast and fresh fruit on the side. At lunch, pair it with a simple green salad. For dinner, it goes great next to roast chicken or grilled fish. Having friends over for brunch? Add some sour cream and sliced avocado on top. It's perfect for potlucks too since it tastes good hot or cold.
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This simple dish turns ordinary cabbage into an amazing, soul-warming pan meal that'll wow everyone. It's perfect when money's tight but you still want a tasty family dinner!
Frequently Asked Questions
- → Can I switch mozzarella for another cheese?
Of course! Try cheddar, gouda, or even Parmesan—pick what you enjoy the most.
- → Can I prep it early?
Yes! Cook the cabbage mixture and egg base separately ahead. Combine and bake just before serving.
- → What's a substitute for mayo?
Don’t like mayo? Use sour cream, plain yogurt, or skip it for a lighter version.
- → How do I make it gluten-free?
Swap regular flour with gluten-free alternatives like cornstarch or gluten-free flour blends.
- → What goes well with this dish?
Pair it with fresh salad, crusty bread, or roasted veggies for a balanced meal.
- → Can I add protein?
Definitely! Mix in cooked chicken, tofu, or ground meat for extra substance and taste.