#cabbage #casserole #dinner My mother frequently made this nutritious/delicious/healthy casserole in the 1970s when I was a kid. Ingredients and directions are written out below. Printable recipe is on my website here: https://www.agardenforthehouse.com/he... Thank you for watching!

Healthy Cabbage Casserole
Ingredients for one 2-quart baking dish (about 4 servings as a main course; 8 servings as a side dish)

1/2 of a medium-size head of cabbage (about 500g)
1/2 to 3/4 teaspoon salt
4 large eggs
1/4 cup (58g) mayonnaise
1/4 cup (62g) sour cream or plain yogurt
1/4 cup (30g) all-purpose flour or a gluten-free substitute
1 teaspoon (4g) baking powder
1 teaspoon (4g) cornstarch
A pinch of black pepper
4 ounces (112g) or more finely-shredded Swiss cheese

Directions:
Preheat oven to 350°F (177°C).
Preparing the Cabbage -- Thinly slice the cabbage (as for coleslaw), and place it in a large bowl. Sprinkle with 1/2 to 3/4 teaspoons of salt. Mix with hands, and then massage the strands until they weep moisture and soften up -- about 30 seconds. Pour the cabbage into a greased 2-quart baking dish, and let it rest there for 5 minutes. Meanwhile, make the batter.

Making the batter -- Whisk the eggs in a medium bowl. One ingredient at a time, whisk in the mayonnaise and the sour cream (or yogurt). Add the flour, baking powder, cornstarch, and pepper. Whisk until fairly smooth -- about 30 seconds.

Assembling -- Pour the egg mixture over the cabbage. Stir with a spoon or spatula until all of the cabbage is coated. Sprinkle the cheese over the top of the casserole.

Baking -- Bake in the preheated oven until the casserole puffs and the cheese melts and turns spotty brown -- about 50 minutes.

Serving -- Allow the casserole to cool for at least 15 minutes, and then cut it into serving pieces. The casserole is delicious at any temperature -- even cold from the fridge!