The Cabbage That Conquers Even Those Who Don't Love It
The Cabbage That Conquers Even Those Who Don't Love It
Ingredients
For the Cabbage Base
- 600 g cabbage
- 1 tablespoon salt, for boiling water, plus 2 g for seasoning
- 180 g melted butter
- 1 g black pepper
- 2 eggs
- 200 g mozzarella, grated
For the Filling
- 1 onion, finely diced
- 250 g mushrooms, sliced
- 1 carrot, grated
- 120 g bacon, chopped
- 1 tablespoon oil, as needed for sautéing
For the Batter
- 180 g flour
- 4 eggs
- 1 g black pepper
- 1 g salt
- 100 g Parmesan cheese, grated
- 20 g parsley, finely chopped
- 20 g garlic, minced
For the Optional Sauce
- 140 g mayonnaise
- 10 g mustard
- 90 g pickled cucumbers, finely diced
- 1 onion, finely diced
- 10 ml vinegar
- 1 g granulated garlic
- 1 g onion powder
- 1 g sweet paprika
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Prepare the cabbage: Remove any outer, damaged leaves from the 600 g cabbage. Slice the cabbage into thick discs, approximately 2-3 cm (about 1 inch) in thickness.
⏱️ 5 min
- 3
Bring a large pot of water to a boil. Add a generous pinch of salt (about 1 tablespoon) to the boiling water. Carefully place the cabbage slices into the boiling salted water and boil for 10 minutes until softened.
⏱️ 15 min•🌡️ 100
- 4
Remove the boiled cabbage slices from the water and place them on a cutting board. Using a spatula, gently press down on the cabbage slices to squeeze out any excess water.
⏱️ 5 min
- 5
Arrange the boiled and squeezed cabbage slices snugly in a rectangular baking dish (approximately 20x30 cm). Pour 180 g of melted butter evenly over the cabbage slices. Season the cabbage with 1 g of black pepper and 2 g of salt.
⏱️ 5 min
- 6
Crack 2 eggs directly over the cabbage in the dish. Sprinkle 200 g of grated mozzarella cheese generously over the cabbage and eggs. Place the baking dish into the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 180
- 7
While the cabbage bakes, prepare the filling: Finely dice 1 onion. In a pan, add about 1 tablespoon of oil and heat it. Add 250 g of sliced mushrooms and the diced onion. Sauté until they are golden brown.
⏱️ 10 min
- 8
Grate 1 carrot. Chop 120 g of bacon into small pieces. In a separate hot pan, cook the chopped bacon until it becomes crispy. Add the sautéed mushroom and onion mixture to the pan with the crispy bacon. Add the grated carrot to the pan. Stir and cook the mixture briefly to combine the flavors.
⏱️ 10 min
- 9
Prepare the batter: In a mixing bowl, combine 180 g of flour. Crack 4 eggs into the flour. Add 1 g of black pepper and 1 g of salt. Stir in 100 g of grated Parmesan cheese. Add 20 g of finely chopped fresh parsley and 20 g of minced garlic. Whisk all the ingredients together thoroughly until a smooth batter is formed.
⏱️ 10 min
- 10
Remove the partially baked cabbage from the oven. Spread the cooked mushroom, onion, carrot, and bacon mixture evenly over the cabbage layer in the baking dish. Pour the prepared batter over the vegetable and cabbage layers, ensuring everything is fully covered.
⏱️ 5 min
- 11
Return the dish to the oven at 180°C (350°F) and bake for an additional 25 minutes, or until golden brown and set.
⏱️ 25 min•🌡️ 180
- 12
While the pie bakes, prepare the optional sauce: In a small bowl, combine 140 g of mayonnaise and 10 g of mustard. Add 90 g of finely diced pickled cucumbers and 1 finely diced onion. Pour in 10 ml of vinegar. Season with 1 g of granulated garlic, 1 g of onion powder, and 1 g of sweet paprika. Stir all ingredients together until well combined.
⏱️ 10 min
- 13
Once baked, remove the cabbage pie from the oven. Allow it to cool slightly before slicing. Serve a slice of the warm cabbage pie, optionally accompanied by a spoonful of the prepared sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Cabbage That Conquers Even Those Who Don't Love It
For the Cabbage Base
- 600 g cabbage
- 1 tablespoon salt, for boiling water, plus 2 g for seasoning
- 180 g melted butter
- 1 g black pepper
- 2 eggs
- 200 g mozzarella, grated
For the Filling
- 1 onion, finely diced
- 250 g mushrooms, sliced
- 1 carrot, grated
- 120 g bacon, chopped
- 1 tablespoon oil, as needed for sautéing
For the Batter
- 180 g flour
- 4 eggs
- 1 g black pepper
- 1 g salt
- 100 g Parmesan cheese, grated
- 20 g parsley, finely chopped
- 20 g garlic, minced
For the Optional Sauce
- 140 g mayonnaise
- 10 g mustard
- 90 g pickled cucumbers, finely diced
- 1 onion, finely diced
- 10 ml vinegar
- 1 g granulated garlic
- 1 g onion powder
- 1 g sweet paprika
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Prepare the cabbage: Remove any outer, damaged leaves from the 600 g cabbage. Slice the cabbage into thick discs, approximately 2-3 cm (about 1 inch) in thickness.
⏱️ 5 min - 3
Bring a large pot of water to a boil. Add a generous pinch of salt (about 1 tablespoon) to the boiling water. Carefully place the cabbage slices into the boiling salted water and boil for 10 minutes until softened.
⏱️ 15 min•🌡️ 100 - 4
Remove the boiled cabbage slices from the water and place them on a cutting board. Using a spatula, gently press down on the cabbage slices to squeeze out any excess water.
⏱️ 5 min - 5
Arrange the boiled and squeezed cabbage slices snugly in a rectangular baking dish (approximately 20x30 cm). Pour 180 g of melted butter evenly over the cabbage slices. Season the cabbage with 1 g of black pepper and 2 g of salt.
⏱️ 5 min - 6
Crack 2 eggs directly over the cabbage in the dish. Sprinkle 200 g of grated mozzarella cheese generously over the cabbage and eggs. Place the baking dish into the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 180 - 7
While the cabbage bakes, prepare the filling: Finely dice 1 onion. In a pan, add about 1 tablespoon of oil and heat it. Add 250 g of sliced mushrooms and the diced onion. Sauté until they are golden brown.
⏱️ 10 min - 8
Grate 1 carrot. Chop 120 g of bacon into small pieces. In a separate hot pan, cook the chopped bacon until it becomes crispy. Add the sautéed mushroom and onion mixture to the pan with the crispy bacon. Add the grated carrot to the pan. Stir and cook the mixture briefly to combine the flavors.
⏱️ 10 min - 9
Prepare the batter: In a mixing bowl, combine 180 g of flour. Crack 4 eggs into the flour. Add 1 g of black pepper and 1 g of salt. Stir in 100 g of grated Parmesan cheese. Add 20 g of finely chopped fresh parsley and 20 g of minced garlic. Whisk all the ingredients together thoroughly until a smooth batter is formed.
⏱️ 10 min - 10
Remove the partially baked cabbage from the oven. Spread the cooked mushroom, onion, carrot, and bacon mixture evenly over the cabbage layer in the baking dish. Pour the prepared batter over the vegetable and cabbage layers, ensuring everything is fully covered.
⏱️ 5 min - 11
Return the dish to the oven at 180°C (350°F) and bake for an additional 25 minutes, or until golden brown and set.
⏱️ 25 min•🌡️ 180 - 12
While the pie bakes, prepare the optional sauce: In a small bowl, combine 140 g of mayonnaise and 10 g of mustard. Add 90 g of finely diced pickled cucumbers and 1 finely diced onion. Pour in 10 ml of vinegar. Season with 1 g of granulated garlic, 1 g of onion powder, and 1 g of sweet paprika. Stir all ingredients together until well combined.
⏱️ 10 min - 13
Once baked, remove the cabbage pie from the oven. Allow it to cool slightly before slicing. Serve a slice of the warm cabbage pie, optionally accompanied by a spoonful of the prepared sauce.
⏱️ 5 min