Red Cabbage Bake

2 servings
35 min

I quite like cabbage, but you only seem able to buy a whole cabbage, when I normally usually need just a small piece as part of a dish (e.g. risotto) and my family is not too keen on having it raw inside salads. So I’m always left with a big portion left, wondering what to do with it! Well the quest is over, I’ve found the perfect way of using up a good chunk of cabbage in one go, and the first time I made it even my cabbage-hating husband ate a huge portion.


This is a super versatile recipe to have up your sleeve when you have some extra veggie that you don’t know what to do with. I love it with red cabbage as the colour is just amazing, but it works great also with broccoli, cauliflower, kale, etc. And you can also use your creativity to add other elements to it, using up any other fridge leftovers (e.g. cheddar, ham, or make a quick bechamel sauce with flour and milk). The sky is the limit!


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Recipe details

  • 2  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients


  • ¼ red cabbage (or other veg)
  • ½ onion
  • ½ mozzarella ball
  • Handful of nuts
  • Crusty bread
  • 2/3 tbsp Parmesan
  • Olive oil

Instructions


Boil the cabbage, cut into thin slices, in salted water for 10 minutes until it’s starting to soften.
Drain and place in a baking dish. Add the finely chopped onion, the nuts (slightly broken up with your hands), the torn mozzarella, the bread in bite-sized pieces. Everything should be just loosely distributed in the dish on top of the cabbage. You don’t even need a knife! So easy.
Sprinkle on top the grated parmesan and a drizzle of olive oil.Bake at 180° for 20 minutes.

This Italian Family
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