Scalloped Cabbage And Eggs
Creamy scalloped cabbage layered with sliced eggs creates a comforting dish with rich flavors, perfect for family dinners or casual gatherings. A hearty, savory vegetarian option.
Ingredients
Instructions
- Place layers of shredded cabbage and sliced hard-cooked eggs in a casserole dish, season with salt and pepper, and dot with butter.
- Make a cream sauce by melting butter, dissolving flour in butter, then adding milk and blending until thickened, stirring constantly.
- Pour the cream sauce over the layered cabbage and eggs.
- Bake at 350°F for 25 to 30 minutes until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream or sour cream to the sauce. If you prefer a lighter version, you can use vegetable broth instead of milk. To enhance the flavor, try adding grated cheese on top before baking, or mix in some sautéed onions or garlic with the cabbage. This dish pairs well with a side salad or some crusty bread.
Serving Suggestions
Serve scalloped cabbage and eggs as a hearty main dish, or as a side for grilled meats. It pairs beautifully with a fresh salad or roasted vegetables for a complete meal. For a comforting brunch option, consider serving alongside a fruit salad or pastries, like the delightful Butter Twist Sesame Cookies.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through, or microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Cabbage And Eggs contains roughly 544 calories, with 12g protein, 90g carbohydrates, and 17g fat. It is an excellent source of vitamin C (92% of the Daily Value), vitamin A (81% of the Daily Value), and calcium (40% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2298mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cabbage instead of shredded?
Yes, you can certainly use fresh cabbage. Just slice it thinly and sauté it for a few minutes before layering it with the eggs. This will help soften the cabbage and enhance its flavor in the dish.
Is this dish suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it primarily consists of cabbage and eggs. However, ensure that the butter and any additional ingredients you use are also vegetarian-friendly if you are catering to strict dietary preferences.
How can I make this dish ahead of time?
You can prepare the layers of cabbage and eggs, and make the cream sauce ahead of time. Assemble the dish and cover it tightly with plastic wrap or foil. Store it in the refrigerator for up to 24 hours. When ready to bake, remove the cover and follow the original baking instructions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).