Transform Your St. Patrick's Day Spread with This Delectable Twist
Are you tired of the same old boiled cabbage routine, especially around St. Patrick's Day? Say goodbye to bland and hello to bold with this delightful twist on a classic ingredient. This cabbage bake recipe promises to revolutionize your culinary experience, offering a refreshing departure from traditional preparations. With a combination of shredded cabbage, creamy Greek yogurt, savory spices, and a generous topping of Monterey Jack cheese, this dish bursts with flavor and texture. Gone are the days of uninspired side dishes—get ready to elevate your cabbage game to new heights with this mouthwatering creation. Whether you're serving it up for a holiday feast or a cozy family dinner, this recipe is sure to become a new favorite. Get ready to indulge in a cheesy, savory sensation that will leave everyone craving more.
Ingredients
10 oz bag shredded cabbage
1/2 cup plain Greek yogurt
1/4 - 1/2 cup fresh shredded monterey jack cheese
3 large eggs
1 teaspoon baking powder
1/4 cup flour
1/2 teaspoon parsley
1.2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil or butter (to grease baking dish)
Tools
2 quart baking dish
mixing bowl
measuring cups and spoons
spoon and fork
cheese grater
Are you dreading another boiled cabbage side for Saint Patrick's Day? Good news: your cabbage doesn't have to be boiled! Or bland!
Since we're starting with bagged cabbage (we have a strong preference for angel hair coleslaw cut in this recipe), you don't have to read over our constant refrain about the washing. Lucky you today, huh?
Let’s start off by preheating the oven to 375 and greasing the bottom and sides of the baking dish.
Pour your cabbage into the dish and shake it out a little bit so it's an even layer. Press it into place if you feel the need to. We found that a spatula works well for this.
Measure your Greek yogurt into a medium-sized mixing bowl and crack the eggs into it. Sprinkle in your various spices, then stir, making sure the egg yolks are broken up. It's going to look like it's never going to stop being a lumpy mess. We recommend grabbing a fork for this step and whisking as if you're making the weirdest scrambled eggs in history.*
Eventually (which, if you're in a hurry, feels very much like forever) it will be smooth. At that point, you can add in your baking powder and flour. And then it's time to stir again. This time it won’t be nearly as hard to get everything mixed together.
Once you have a nice thin batter, pour it slowly over the top of the cabbage in the baking dish, using a spoon to spread it out as you go. Make sure the batter covers the top of the cabbage all the way across.
Grab that cheese grater and the block of cheese, and grate a nice thin layer over the top of the batter. Do not try to use bagged shredded cheese, because the cellulose powder added to the pre-shredded stuff soaks up all the moisture and prevents proper melting. It also creates a sad, dry consistency instead of the bubbly, browned cheese you want. The oil from the cheese is necessary here - it adds some flavor to the cabbage and stops it from being such a one-dimensional taste.
Bake for 40 minutes and allow it to cool for at least 15 minutes before attempting to serve. We normally turn the baking dish upside down on a plate (your cabbage bake will slide right out), then flip the plate onto another plate to turn the dish right-side-up again before slicing into eighths.
*If you have a hand mixer or a stand mixer you can use those here, but we prefer not to assume.
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Additional Reading
Berry Bliss: A Delectable Mixed-Berry Clafouti Recipe