Cabbage Baked in Cream
Cream, cheese and buttered breadcrumbs turn simple cabbage into a warm, comforting side dish. Wendy’s Cabbage Baked in Cream, contributed to the Tully Family Cookbook, is a lovely example of old-fashioned family cooking where humble vegetables are made generous enough for the table. The finely cut cabbage is briefly cooked, baked with eggs, cream, seasoning and cheese, then finished with buttered crumbs until lightly golden. It is well suited to Sunday lunch, roast dinners or any family meal that needs a rich, cosy vegetable side.
Cabbage Baked in Cream
6
servings15
minutes40
minutes217
kcalCabbage Baked in Cream is an old-fashioned vegetable side dish with eggs, cream, cheese and golden buttered breadcrumbs.
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Ingredients
1 1 cabbage, as required, washed and finely sliced
2 2 eggs, beaten
1 tablespoon 1 melted butter
0.5 cup 0.5 cream or evaporated milk
0.5 teaspoon 0.5 salt
0.5 teaspoon 0.5 paprika
0.5 teaspoon 0.5 cayenne pepper
1 cup 1 grated cheese
0.5 cup 0.5 buttered breadcrumbs
Equipment
Directions
- Preheat oven to 160°C.
- Chop cabbage. Cook the finely sliced cabbage in a little salted water for 5–7 minutes.
- Drain the cabbage well.
- Place the drained cabbage into a buttered ovenproof dish.
- Combine the beaten eggs, melted butter, cream or evaporated milk, salt, paprika, cayenne pepper and grated cheese in a mixing bowl.
- Pour the egg and cream mixture over the cabbage.
- Bake for about 30 minutes, or until set and lightly golden around the edges.
- Sprinkle the buttered breadcrumbs over the top.
- Return to the oven and bake until the crumbs are lightly browned.
- Serve warm as a side dish.
Kitchen Notes
- Contains egg, dairy and wheat.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 6
- Calories: 217kcal
- Fat: 12g
- Saturated Fat: 6.4g
- Cholesterol: 85mg
- Sodium: 468mg
- Potassium: 381mg
- Carbohydrates: 18.1g
- Fiber: 4.3g
- Sugar: 7.7g
- Protein: 10.9g
- Vitamin A: 33.8mcg
- Vitamin C: 55.9mg
- Calcium: 274mg
- Iron: 2mg
- Vitamin D: 0.4mcg
- Vitamin E: 0.7mg
- Vitamin K: 116.7mcg
- Thiamin: 0.2mg
- Riboflavin: 0.3mg
- Niacin: 1mg
- Vitamin B6: 0.3mg
- Vitamin B12: 0.4mcg
- Folate: 87.6mcg
- Pantothenic Acid: 0.8mg
- Phosphorus: 214mg
- Magnesium: 35mg
- Zinc: 1mg
- Selenium: 13.1mcg
- Copper: 0.1mg
- Manganese: 0.3mg
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Original Cookbook Recipe
CABBAGE BAKED IN CREAM
INGREDIENTS:
required amount of cabbage (wash and cut finely)
2 eggs, beaten
1 tablesp melted butter
half cup cream or tinned evaporated milk
dash paprika and cayenne
1 cup grated cheese
half cup buttered breadcrumbs
1 half teasp salt
METHOD: Cook cabbage in little salted water (5-7mins). Drain well. Place in buttered ovenproof dish. Add butter, cream, seasonings and cheese to beaten eggs. Pour over cabbage. Bake in slow oven for approx. 30mins. Sprinkle buttered crumbs over. Return to oven until lightly browned.
