Crunchy Cheesy Cabbage Bake

10

This cabbage bake is my hands down favorite way to eat cabbage. Its crunchy panko topping is so satisfying to slice into and bite into. The shallot and garlic give it that almost bacony flavor. Trust me, you need to try it!

If you like this dish, you will most definitely enjoy my Greek Cabbage Rice recipe or my Cabbage and Feta Brownies or my Buffalo Cabbage Steaks!

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Crunchy Cheesy Cabbage Bake

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5 from 4 votes

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 45 minutes mins

Total Time: 50 minutes mins

This cabbage pie is made up of caramelized and creamy cabbage. Its topped with a crunchy crispy panko crust for a super delicious side!

Equipment

• 12 inch skillet
• 8×8 inch baking dish

Ingredients 

US CustomaryMetric

• 3 tbs olive oil
• 1 large shallot, sliced thin
• 4 large cloves garlic, minced
• 1 small head cabbage, sliced thin
• salt and pepper to taste
• 1/4 cup fresh dill, chopped
• 1/4 cup flour of choice
• 1/3 cup grated pecorino cheese
• 3 eggs
• 1½ cups shredded mozzarella
• 1/2 cup milk of choice
• 1/2 tsp chili pepper flakes

Topping:

• 1½ cups panko
• 2 tbs olive oil
• 1/4 tsp onion powder
• 1/4 tsp paprika

Instructions

• Heat your oil in a large deep skillet. Add in the shallot and lower the heat. Saute until for a few minutes. Stir in the garlic for 30 seconds then add in the cabbage on medium heat. Season with salt and pepper to taste and stir to coat. If the cabbage looks dry, add in another drizzle of olive oil. Cook until they soften, stirring occasionally, about 12 minutes. Remove the cabbage to a large bowl and allow it to cool off slightly.
• Preheat your oven to 400°F. Spray an 8×8 inch square baking dish with olive oil.
• In a small bowl, mix up your panko, olive oil, onion powder, paprika and salt to taste.
• Add the dill, flour, pecorino, eggs, mozzarella, milk, chili flakes, salt and pepper to taste to your cabbage mixture. Mix until incorporated. Transfer to baking dish and spread out evenly pressing down gently. Sprinkle evenly with the panko and bake for about 25-30 minutes or until top is golden brown. You can broil at the end if you need to, to get the golden brown crust.

Nutrition

Calories: 368kcal | Carbohydrates: 25g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 418mg | Potassium: 365mg | Fiber: 4g | Sugar: 7g | Vitamin A: 688IU | Vitamin C: 46mg | Calcium: 324mg | Iron: 2mg

Author: Stella Drivas