clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2010-10-22 07:49 am
clevermanka) wrote2010-10-22 07:49 am
Entry tags:
Cabbage Casserole
I made the most amazing cabbage dish last night. I like cabbage, but I don't usually get excited about it. This was worth getting excited about. I was really happy with how it came out. I ate a quarter of it for dinner!
I've started re-introducing fermented milk products into my diet. This uses yogurt, but you could use coconut or almond milk.
Cabbage Caserole
1 onion, halved and sliced thin
1 head of green cabbage. quartered, cored, and sliced thin (thinner than shredded paper!)
1/4 c butter
2 t caraway seeds
1 1/2 c whole milk yogurt (less if you're using milk)
3 eggs
1/4 c almond flour
1/2 c crushed pork rinds
Preheat oven to 375 and grease a 9x13 casserole pan.
Melt butter in large pot. Add onion and cabbage and cook until cabbage is soft (about 15 minutes). Add caraway seeds and cook until cabbage just starts to turn gold (another 10 minutes). Remove from heat.
Pour yogurt into cabbage and mix well. In a medium size bowl, scramble eggs. To temper eggs so they don't cook when you put them into the cabbage mixture, pour some of the hot liquid from the cabbage mixture into a cup or glass and gradually pour into eggs, while stirring vigorously. When eggs are warm and liquidy, pour them into cabbage mixture, stirring briskly. When all are combined, add almond flour and stir well again.
Pour mixture into prepared casserole and cover with pork rind crumbs. Bake for 35 to 40 minutes uncovered, until edges start to brown.
I've started re-introducing fermented milk products into my diet. This uses yogurt, but you could use coconut or almond milk.
Cabbage Caserole
1 onion, halved and sliced thin
1 head of green cabbage. quartered, cored, and sliced thin (thinner than shredded paper!)
1/4 c butter
2 t caraway seeds
1 1/2 c whole milk yogurt (less if you're using milk)
3 eggs
1/4 c almond flour
1/2 c crushed pork rinds
Preheat oven to 375 and grease a 9x13 casserole pan.
Melt butter in large pot. Add onion and cabbage and cook until cabbage is soft (about 15 minutes). Add caraway seeds and cook until cabbage just starts to turn gold (another 10 minutes). Remove from heat.
Pour yogurt into cabbage and mix well. In a medium size bowl, scramble eggs. To temper eggs so they don't cook when you put them into the cabbage mixture, pour some of the hot liquid from the cabbage mixture into a cup or glass and gradually pour into eggs, while stirring vigorously. When eggs are warm and liquidy, pour them into cabbage mixture, stirring briskly. When all are combined, add almond flour and stir well again.
Pour mixture into prepared casserole and cover with pork rind crumbs. Bake for 35 to 40 minutes uncovered, until edges start to brown.