#cabbage #casserole #dinner My mother frequently made this nutritious/delicious/healthy casserole in the 1970s when I was a kid. Ingredients and directions are written out below. Printable recipe is on my website here: https://www.agardenforthehouse.com/he... Thank you for watching!

Healthy Cabbage Casserole
Ingredients for one 2quart baking dish (about 4 servings as a main course; 8 servings as a side dish)

1/2 of a mediumsize head of cabbage (about 500g)
1/2 to 3/4 teaspoon salt
4 large eggs
1/4 cup (58g) mayonnaise
1/4 cup (62g) sour cream or plain yogurt
1/4 cup (30g) allpurpose flour or a glutenfree substitute
1 teaspoon (4g) baking powder
1 teaspoon (4g) cornstarch
A pinch of black pepper
4 ounces (112g) or more finelyshredded Swiss cheese

Directions:
Preheat oven to 350°F (177°C).
Preparing the Cabbage Thinly slice the cabbage (as for coleslaw), and place it in a large bowl. Sprinkle with 1/2 to 3/4 teaspoons of salt. Mix with hands, and then massage the strands until they weep moisture and soften up about 30 seconds. Pour the cabbage into a greased 2quart baking dish, and let it rest there for 5 minutes. Meanwhile, make the batter.

Making the batter Whisk the eggs in a medium bowl. One ingredient at a time, whisk in the mayonnaise and the sour cream (or yogurt). Add the flour, baking powder, cornstarch, and pepper. Whisk until fairly smooth about 30 seconds.

Assembling Pour the egg mixture over the cabbage. Stir with a spoon or spatula until all of the cabbage is coated. Sprinkle the cheese over the top of the casserole.

Baking Bake in the preheated oven until the casserole puffs and the cheese melts and turns spotty brown about 50 minutes.

Serving Allow the casserole to cool for at least 15 minutes, and then cut it into serving pieces. The casserole is delicious at any temperature even cold from the fridge!