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Au Gratin Cabbage

MY HERITAGE is Russian, and I have always loved cabbage. My husband didn't like it at all - until I prepared it this way. Since we're diet-conscious these days, I scaled down the cheese and use low-fat milk, but it's still delicious. -Katherine Stallwood, Richland, Washington
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    2 servings

Ingredients

  • 2 cups shredded cabbage
  • 1/2 cup grated carrot
  • 1/4 cup chopped green onions
  • 1 egg
  • 1/2 cup milk
  • 3 tablespoons shredded Swiss cheese
  • 1/4 teaspoon seasoned salt
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon shredded Parmesan cheese

Directions

  • In a large skillet coated with cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish.
  • In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts
3/4 cup: 156 calories, 8g fat (4g saturated fat), 126mg cholesterol, 345mg sodium, 11g carbohydrate (8g sugars, 3g fiber), 10g protein.

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Reviews

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Average Rating:
  • 2124arizona
    Jul 8, 2017

    This cheesy cabbage taste wonderful!! Perfect side dish!!

  • elaineae
    Feb 1, 2015

    I thought the cabbage taste was overwhelming. If I make this again I would add more seasonings. I didn't use green onion.

  • wrenjen523
    Nov 14, 2013

    I don't do any green onions because I find them to be a waste of money. The average rating seems to be pretty dead on for this particular recipe. I think if I make this one again, I will double the egg and milk portion, and stir it together before I pour it into the casserole dish. This is a great side for just two. I will also take the suggestion of adding a little cabbage. The only shredded cabbage I could get my hands on was purple. In the future just based on the look of the dish when you scoop it out, I don't think I'll use purple cabbage. While it tastes good, its kinda unappealing looking.

  • daisey5
    May 13, 2013

    I loved this. I added a little garlic into it. Every one like it.

  • grannygourmet
    Dec 4, 2011

    This dish was very disappointing. It was bland and uninteresting. My family all agreed that this one was not a keeper. Like many of the recipes on this site, the star rating does not agree with the individual ratings. It is quite misleading.

  • Esther
    Oct 30, 2011

    Great side dish. I was looking for something to use up the rest of a cabbage that I had and this recipe was a great find

  • jmkasprak
    Aug 18, 2011

    I thought the carrots overpowered the cabbage.

  • oldrancher
    Oct 27, 2010

    I eat few carbs, so I omit the carrots and use half/half instead of milk. I also omit the onions sometimes. I add salt, pepper and nutmeg to taste. My son begs me to make this for him weekly. It's a substitute in our house for scalloped potatoes.

  • fredella
    Sep 1, 2010

    Very blah with no flavor at all.

  • foxmant
    Apr 14, 2009

    No comment left