Baked Cabbage & Vegetable Casserole

Ingredients

• 2 medium potatoes, peeled and cubed

• ½ head of cabbage, grated or thinly sliced

• 3 large eggs, beaten

• 1 large leek, sliced into thin half-moons

• 1 large carrot, peeled and grated or thinly sliced

• 1 bell pepper, diced

• Salt and pepper, to taste

• Optional: grated cheese, herbs (parsley, dill), garlic, breadcrumbs, or chili flakes

‍ Instructions

1. Preheat Oven
   – Preheat your oven to 375°F (190°C). Grease or line a baking dish.

2. Prepare Vegetables
   – Grate or finely slice all vegetables (cabbage, leek, carrot, bell pepper, potatoes).
   – Pat dry the potatoes slightly with a towel to remove excess moisture.

3. Mix the Batter
   – In a large bowl, combine all prepared vegetables.
   – Add the beaten eggs, salt, pepper, and any optional ingredients (cheese, herbs, etc.).
   – Mix well until everything is evenly coated.

4. Bake
   – Pour the mixture into your prepared baking dish.
   – Spread it out evenly and press gently to compact.
   – Bake for 35–45 minutes or until golden on top and set in the center.
   – Optional: Add grated cheese on top halfway through baking for a golden crust.

5. Serve
   – Let cool slightly before slicing.
   – Serve warm as a main dish or hearty side.

✅ Tips

• Add a spoonful of flour or breadcrumbs if the mixture feels too wet.

• This is a great clean-out-the-fridge recipe—zucchini, spinach, or mushrooms work too.

• Leftovers keep well and taste great cold or reheated!