Description
A delicious and creamy bake made with cabbage and spinach, perfect for a comforting meal.
Ingredients
Scale
- 1 medium cabbage, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, boil the chopped cabbage until tender, about 5-7 minutes. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, milk, garlic powder, onion powder, salt, and pepper.
- Add the chopped spinach to the cheese mixture and stir until well combined.
- In a baking dish, layer half of the cooked cabbage, followed by the cheese and spinach mixture, and then the remaining cabbage on top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add red pepper flakes to the cheese mixture.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute other greens for spinach, such as kale or Swiss chard.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg