It’s been a while since I cooked a vegetarian meal. In fact, it’s been a while since I cooked anything.
Only recently getting back from holiday will do that to you.
Yep, it’s been a joy to get back in my kitchen and finally eat meals where I know exactly what’s in them (which is not to say that we didn’t eat in a lot of nice restaurants while away. We did, and that’s a whole other blog post coming soon).
So after all those meals eaten in restaurants, I’m very keen to cook super nutritious stuff this week.
Which brings me to this vegetable bake.
With oodles of kale and cabbage, hubs and I will be on the road to health in no time.
This casserole can be made before time and heated up or served cold with salad. I even intend to eat it for lunch for the next few days (it’ll be a cold day in hell before I eat anything that’s not homemade this week).
Yep, restaurant fatigue. I has it.
Kale and Cabbage Bake (serves six)
*Adapted from the NY Times
- 3 large leaves of curly kale, shredded
- 1/2 green cabbage, shredded
- 2 large cloves garlic
- 1/2 yellow onion, finely chopped
- 1/2 cup short grain white rice, cooked
- 2 tsbps butter
- 2 large eggs
- 1/2 tsp thyme
- 1/2 tsp sage
- 4oz/ 1 cup grated mozzarella cheese
- Heat the butter in a large saucepan over a medium heat. Add the onion, garlic, thyme and sage. Saute for a few minutes before adding the kale.
- Put the lid on the pan and leave for 2 mins until the kale wilts. Remove kale from pot and set aside.
- Add cabbage to the saucepan and a cup of water. Put the lid back on for 1o minutes while the cabbage steams and turns tender, then turn off the heat and let it cool.
- In a bowl whisk together the eggs and half of the cheese. Stir in the rice, kale and cabbage.
- Pour the mixture into a large casserole dish and sprinkle the remaining cheese on top.
- Bake at 400 for 35-40 minutes.
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This post also appeared on the Healthy Home Economist’s Monday Mania