Cabbage Mozzarella Bake (Print Version)
# Ingredients:
01 -
1 carrot, finely shredded
02 -
1 onion, minced
03 -
1 small cabbage, around 1 kg (2 lb), sliced thin
04 -
Vegetable oil, for cooking
05 -
Salt, as needed
06 -
Pepper, as needed
07 -
1 tsp parsley, dried
08 -
1 tsp granulated garlic
09 -
1 tsp dried oregano
10 -
1 tbsp starch
11 -
1 tbsp all-purpose flour
12 -
5 eggs
13 -
1 tbsp creamy mayonnaise
14 -
Fresh dill, minced
15 -
Olive oil, for frying
16 -
60 grams mozzarella cheese, grated (2 oz)
# Instructions:
01 -
Dice the onion into tiny pieces and shred the carrot. Slice the cabbage into really thin ribbons.
02 -
Warm up a bit of vegetable oil in a big pan over medium heat. Toss the onion in and cook until it's soft, about 3 minutes. Next, throw in the grated carrot for 2-3 minutes until softened. Add the sliced cabbage, sprinkle with a bit of salt, and use your hands to squeeze the cabbage to make it softer. Stir it around now and then while cooking for 10-15 minutes.
03 -
Sprinkle the softened cabbage mix with pepper, dried parsley, oregano, granulated garlic, and a little salt. Stir everything well to spread the seasoning evenly.
04 -
Crack the eggs into a bowl and whisk them up. Stir in a little starch, flour, salt, and mayonnaise until smooth.
05 -
Pour the egg mixture into the skillet with the cooked cabbage. Mix it gently, then drizzle some olive oil on top. Cover the pan and let it cook slowly on low heat for about 10 minutes until the eggs firm up.
06 -
Set your oven to 180°C (350°F). Scatter the grated mozzarella on top of the cabbage and egg mix. Slide the skillet into the oven and bake for about 10 minutes until the cheese melts and turns bubbly.
07 -
Pull the skillet out of the oven once the cheese is nicely melted. Sprinkle with chopped dill and serve.
08 -
Enjoy this cabbage and cheesy egg dish warm. It can be a filling main course or a hearty side option.
# Notes:
01 -
Give the cabbage a good squeeze with your hands when it's raw to make it tender faster while cooking.