MAIN DISH: CABBAGE CASSEROLE (click here to print)

Cabbage Zucchini and Cheese Casserole

1 hour to prepare serves 8

Ingredients

• 1 head cabbage, cooked until tender and finely chopped
• 3 cups zucchini, seeds scooped out, sliced
• 2 cups almond flour
• 1 small onion, minced
• 1 teaspoon baking powder (without cornstarch)
  
• 1/2 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon oregano
• 3 cloves garlic, minced
• 1/2 cup melted butter
• 4 eggs, beaten
• 1 1/2 cups cheddar cheese, grated
• freshly ground pepper, to taste

Preparation

1. Preheat oven to 350º F, and grease a 9x13-inch casserole pan.
2. In a large bowl, whisk eggs with vegetable oil, oregano, and parsley, then season with salt and pepper.
3. In a separate bowl, combine flour and baking powder, and slowly whisk eggs into dry mixture.
4. Fold in the chopped onions, garlic, zucchini, cooked cabbage, parmesan cheese and fresh parsley. Transfer mixture to greased baking dish and place in oven.
5. Bake for 20 minutes, or until the mixture begins to set. Sprinkle with shredded cheddar cheese and bake another 10-20 minutes, or until bubbly.
6. Garnish with more fresh parsley and enjoy.

Source: www.allrecipes.com
Nutritional values for this recipe: https://www.verywell.com/recipe-nutrition-analyzer-4129594