Savory Cabbage and Mozzarella (Print Version)
# Ingredients:
01 -
1 onion, finely chopped
02 -
Vegetable oil, for sautéing
03 -
1 carrot, grated
04 -
1 small cabbage, about 1 kg (2 lb), finely shredded
05 -
Salt, to taste
06 -
Pepper, to taste
07 -
1 tsp oregano
08 -
1 tsp garlic powder
09 -
1 tsp dried parsley
10 -
5 eggs
11 -
1 tbsp flour
12 -
1 tbsp starch
13 -
1 tbsp mayonnaise
14 -
Olive oil, for cooking
15 -
Fresh dill, chopped
16 -
60 grams mozzarella cheese, shredded (2 oz)
# Instructions:
01 -
Finely chop the onion and grate the carrot. Shred the cabbage into thin strips.
02 -
Heat a little vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes. Add the grated carrot and sauté for another 2-3 minutes. Add the shredded cabbage to the skillet. Sprinkle with a little salt and squeeze the cabbage with your hands to help it soften. Cook the cabbage for 10-15 minutes, stirring occasionally, until tender.
03 -
Season the cooked cabbage mixture with salt, pepper, oregano, garlic powder, and dried parsley. Stir well to combine.
04 -
In a large bowl, whisk the eggs. Add a pinch of salt, flour, starch, and mayonnaise. Whisk until the mixture is smooth and well combined.
05 -
Pour the egg mixture over the cooked cabbage in the skillet. Stir gently to combine. Drizzle a little olive oil over the top. Cover the skillet with a lid and cook over low heat for 10 minutes, or until the eggs are set.
06 -
Preheat your oven to 180°C (350°F). Sprinkle the shredded mozzarella cheese over the top of the cabbage and egg mixture. Transfer the skillet to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
07 -
Once the cheese is melted, remove the skillet from the oven. Sprinkle with freshly chopped dill before serving.
08 -
Serve the cabbage and mozzarella skillet bake hot. Enjoy it as a main dish or a hearty side.
# Notes:
01 -
Squeeze the shredded cabbage by hand to help it soften faster during cooking.