Cabbage Vegetable Bake (Low-Carb, Light & Delicious)

Introduction

This Cabbage Vegetable Bake is a light, nutritious, and low-carb dish that’s perfect for any time of day. Packed with fresh vegetables and held together with a savory yogurt-and-egg batter, it bakes into a moist, golden slab that slices beautifully. Whether enjoyed warm or cold, this simple bake delivers big flavor with minimal effort — ideal for meal prep, busy weekdays, or a healthy breakfast alternative.

Why You’ll Love This Recipe

  • Low-carb, high-vegetable, and nutrient-packed
  • Light, fluffy texture with a satisfying golden crust
  • Easy to customize with your favorite vegetables
  • Makes a great breakfast, lunch, or light dinner
  • Perfect for meal prep — tastes even better the next day
  • Uses simple, inexpensive ingredients
  • Naturally vegetarian
  • Flexible: serve warm, cold, or reheated

Ingredients

Vegetables

  • 400g cabbage, shredded
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (optional but recommended)
  • 2–3 green onions, sliced
  • 1 carrot, grated (optional)
  • Fresh parsley or dill, chopped

Batter

  • 3 eggs
  • 150ml plain yogurt or sour cream
  • 2 tablespoons oil
  • 4–5 tablespoons flour (or oat flour for low-carb)
  • 1 teaspoon baking powder
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon paprika (optional)

Directions

Step 1: Prepare the Vegetables

Shred the cabbage finely and place it in a large bowl.
Sprinkle with a pinch of salt and massage gently for 1–2 minutes to soften.
Add the onion, garlic, bell pepper, green onions, carrot (if using), and chopped herbs. Toss well.

Step 2: Make the Batter

In a separate bowl, whisk the eggs until smooth.
Add the yogurt or sour cream, oil, salt, pepper, and paprika. Stir to combine.
Add the flour and baking powder, mixing until a smooth, lump-free batter forms.

Step 3: Combine

Pour the batter over the vegetable mixture.
Mix thoroughly until all the vegetables are coated and evenly distributed.

Step 4: Bake

Grease a baking dish lightly with oil.
Pour the mixture into the dish and spread it evenly.
Bake at 180°C (350°F) for 40–50 minutes, or until the top is golden and the center is firm.

Step 5: Serve

Cool slightly before slicing.
Serve warm, at room temperature, or chilled — delicious any way you choose.

Tips for Best Results

  • Massage the cabbage well to help it soften and release moisture.
  • Don’t skip the baking powder — it helps the bake rise and stay fluffy.
  • Use oat flour for a more filling, low-carb texture.
  • Add extra herbs like dill or parsley for a fresh aroma.
  • Let the bake rest for 10 minutes before slicing to keep it intact.
  • For a crispier top, drizzle a bit of oil over the surface before baking.

Variations & Substitutions

  • Cheesy version: Add ½–1 cup shredded cheese to the batter.
  • Higher protein: Add cooked chicken or turkey pieces.
  • Spicy: Add chili flakes or diced jalapeño.
  • Vegan: Use vegan yogurt, egg replacer, and chickpea flour.
  • Mediterranean: Add olives, sun-dried tomatoes, or crumbled feta.
  • Gluten-free: Use oat flour or almond flour.

Serving Suggestions

  • Serve with yogurt, sour cream, or tzatziki.
  • Pair with salads, soups, or grilled proteins.
  • Perfect for lunchboxes and meal prep.
  • Cut into small squares as a healthy appetizer or snack.

Storage & Reheating

  • Refrigerator: Store for up to 4 days in an airtight container.
  • Freezer: Freeze slices for up to 2 months. Thaw overnight before reheating.
  • Reheating: Warm in a skillet or oven at 160°C (320°F) for 10 minutes.

Nutrition Information

Per Serving (approximate, based on 6 servings):

  • Calories: 140 kcal
  • Carbohydrates: 12g
  • Protein: 6g
  • Total Fat: 8g
    • Saturated Fat: 2g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 4g
    • Trans Fat: 0g
  • Cholesterol: 105mg
  • Sodium: 220mg
  • Potassium: 360mg
  • Fiber: 3g
  • Sugar: 5g
  • Vitamin A: 2400 IU
  • Vitamin C: 34mg
  • Calcium: 90mg
  • Iron: 1mg

Nutritional values may vary based on flour choice and added vegetables.

FAQ

Can I make this bake without flour?
Yes. Use 2 additional eggs and ½ cup cheese to help bind the mixture.

Why massage the cabbage?
It softens the texture and helps the bake hold together better.

Can I use red or purple cabbage?
Yes, but the bake will have a slightly different color and firmer texture.

Can I prepare it ahead?
You can mix everything and refrigerate for up to 12 hours before baking.

How do I keep it from becoming watery?
Make sure to drain excess cabbage moisture after massaging if it releases too much liquid.

Leave a Comment