Ingredients
Scale
- 1 medium head green cabbage (cored and roughly chopped into 1-inch pieces)
- 2 tbsp butter or olive oil
- 1 ½ cups cottage cheese (blended smooth)
- 2 large eggs
- ½ cup milk
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cups shredded Gruyère or sharp cheddar (divided)
Instructions
- Heat butter in a large deep skillet or Dutch oven over medium-high heat. Add the chopped cabbage and a pinch of salt. Cook, stirring frequently, for 12–15 minutes.
- Blend cottage cheese, eggs, milk, and spices until liquid-smooth.
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish. Place the cooked cabbage in the dish. Mix in 1 cup of the shredded cheese. Pour the protein sauce over the top.
- Sprinkle the remaining ½ cup cheese on top.
- Bake for 30–35 minutes until the top is golden brown and the sauce is bubbly and set.
Notes
- Use a high-speed blender for the smoothest sauce consistency.
- Substitute Gruyère with sharp cheddar for a stronger flavor.
- Ensure cabbage is fully cooked before baking to avoid excess moisture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg