Ingredients
Scale
- 1 cup cottage cheese (blended)
- 4 cups cabbage (shredded)
- 2 cups fresh spinach (chopped)
- 2 cloves garlic (minced)
- 1/4 cup pesto (store-bought or homemade)
- 2 large eggs
Instructions
- In a skillet, heat 1 teaspoon of oil over medium heat. Add the shredded cabbage, chopped spinach, and minced garlic. Sauté for 6–8 minutes until the vegetables are very soft.
- Transfer the cooked veggies to a clean kitchen towel and wring out all the excess green liquid, forming a dry ‘veggie ball.’
- In a bowl, whisk together the blended cottage cheese, eggs, and pesto until smooth. Gently fold in the dry vegetables until evenly combined.
- Pour the mixture into an 8×8 inch baking dish. Bake in a preheated oven at 350°F for 25–30 minutes, or until the casserole is set and lightly golden on top.
Notes
- Double-squeezing the veggies ensures a dry texture.
- Perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 95mg