Ingredients
Scale
- 1 cup Cottage Cheese (full-fat, blended until ultra-smooth)
- 1 small head Green Cabbage (approx. 1.5 lbs, shredded into ½-inch ribbons)
- 2 large March Carrots (peeled and grated using the large holes of a box grater)
- 1 medium Yellow Onion (diced finely)
- ½ cup Shredded Sharp Cheddar Cheese
- 1 tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tbsp Olive Oil
Instructions
- Preheat your oven to 400°F. Line a large sheet pan with parchment paper.
- Toss the shredded cabbage, grated carrots, and diced onion on the sheet pan with 1 tablespoon of olive oil. Spread them out thinly. Roast for 10–12 minutes.
- While the veggies roast, whisk the blended cottage cheese, garlic powder, salt, and pepper in a large mixing bowl.
- Remove the veggies from the oven and lower the heat to 350°F. Stir the roasted veggies directly into the cottage cheese sauce until every ribbon of cabbage is coated.
- Pour the mixture into a greased 8×8 baking dish. Sprinkle the cheddar cheese over the top.
- Bake at 350°F for 15–20 minutes until the cheese is bubbly and the edges are golden.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Shred the cabbage thinly for even cooking.
- Adjust salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg