Simple Shredded Cabbage Pie Casserole

• 4 large eggs
• ¼ cup plain low-fat greek yogurt
• ¼ cup mayonnaise, I used vegan mayonnaise

• ¼ cup flour, gluten free blend or regular all purpose, see notes
• 1 teaspoon baking powder, gluten-free if neccessary
• 1 teaspoon cornstarch

• 1 pound cabbage, about 6 cups thinly sliced
• 1 teaspoon salt or to taste
• Pinch of black pepper

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• 1 ⅓ cup mozzarella cheese, grated
• Butter for greasing the baking dish
• Freshly chopped parsley for garnish

INSTRUCTIONS

• Grease an 8- or 9-inch round baking dish with butter or neutral cooking oil spray and preheat the oven to 375 degrees Fahrenheit.
  Whisk together the mayo, yogurt, and eggs in a medium-sized mixing basin. Put aside.
• Mix the flour, corn starch, baking powder, and black pepper in a sizable mixing bowl. Smoothly whisk the flour mixture into the batter.
• Combine 1 teaspoon of salt and cabbage in a separate mixing dish. Give the cabbage a good massage to help it release its juices, soften, and absorb the salt.
• Spread out the cabbage in an equal layer in the baking dish. Add the batter in one pour.
• Top with grated mozzarella cheese, then bake for 35 to 40 minutes, or until the cabbage pie sets and the top is golden brown.

Also See

Italian Pasta Salad

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NOTES

• Flour: Bobs Red Mill’s Mix C, Schar Universal, or King’s Arthur Measure Measure for Measure are my favorites. Although it can be done without, a 1:1 ratio with xantham gum is recommended.

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• Additionally, flours made from only one ingredient, such tapioca, cassava, or oats (which you can easily make yourself by grinding the oats in a coffee grinder), will function perfectly.
• You can substitute vegan mayonnaise—which is highly well-liked in Europe and tastes just as good as the original—for soy or coconut yogurt to make this cabbage pie dairy-free.

• Any kind of plant-based yogurt will work as long as it has the consistency of creme fraiche or sour cream. Indeed, the taste is a little different, but you already know that if you avoid dairy.

• Very thinly slice the cabbage, as you would for a coleslaw. We are also unable to work with long strips. In addition to being easier to cut into slices without the pie crumbling quickly, medium-short and extremely thin slices are perfect for the pie to cook thoroughly.

• Its texture is excellent—it’s crispy on the exterior and soft on the inside. The flavor of this cabbage casserole is subtle yet flavorful. Add more herbs, spices, olives, sun-dried tomatoes, or carrots to enhance the flavor overall. They all make a delicious breakfast dish and are extremely welcome.

NUTRITION

• Calories: 300kcal
• Carbohydrates: 11g
• Protein: 17g
• Fat: 21g
• Saturated Fat: 9g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 3g
• Trans Fat: 0.03g
• Cholesterol: 142mg
• Sodium: 602mg
• Potassium: 171mg
• Fiber: 2g
• Sugar: 3g
• Vitamin A: 251
• IU Vitamin C: 28mg
• Calcium: 138mgIron: 1mg