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Ingredients

Adjust Servings:
White Cabbage – 1 ½ lb (700 g)
Milk – ⅔ cup (150 ml)
Eggs – 1
Starch – 1 tsp
Salt – to taste
Spices – to taste

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Creamy Baked Cabbage

Creamy Baked Cabbage

Features:
  • Healthy Food
  • Vegetarian
  • 40 min
  • Serves 4
  • Medium

Ingredients

Recipe

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If you love cabbage as much as I do, then this recipe will become your favorite way of cooking the vegetable. This baked cabbage turns out super tender and the creamy sauce perfectly complements it.

My whole family loves this bake. Even my husband, who is not a cabbage fan at all, always asks for seconds. So give the recipe a try! I’m sure you’ll like it.

Steps

1
Done

Cut the cabbage into medium-sized pieces. Transfer the cabbage to a saucepan, cover with boiling water, and season with salt. Place over heat and simmer for five minutes after the water starts to boil.

2
Done

Drain the water and transfer the cabbage to an oven-safe dish.

3
Done

Pour some milk into a small bowl, add starch and stir until you get a smooth mixture. After that, pour in the rest of the milk. Into the bowl add the egg and beat it, add the spices of your choice. Stir. Pour the mixture over the cabbage.

4
Done

Cover the dish with foil and place in an oven preheated to 350 °F (180 °C). The approximate baking time after the sauce starts to boil is 20 minutes. Then remove the foil so that the cabbage browns a little.

It is much healthier than fried cabbage, which does not make the dish less tasty. Be sure to try this bake and tell us what you think!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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74 Comments Hide Comments

Starch is often used in cooking to thicken liquids. In this recipe, it is used to get the right sauce consistency.

Cornstarch is the thickening agent. Can buy at any store. Recipe is on the left of picture……2/3 c of milk. Easy recipe and delicious!!

You can adapt this recipe by using your own favorite spices and herbs. A diced sweet onion or green onion would also add flavor. Try an Italian herb mixture or a sprinkle of Thyme. Nothing wrong with plain old Salt and Pepper either.

I like to print the recipe. But not this way. Too many pages. I won’t be bothered to write it on a recipe card like back in the day. Too bad it might be good

I will just save it, make it best I can, and if it’s good, I’ll write it out. If it isn’t then I will delete.

Where’s the recipe and amounts of the ingredients. This sounds good but not good instructions & no recipe. Come on folks, do it right if you’re gonna post

Creamy Baked Cabbage
Ingredients
White Cabbage – 1 ½ lb (700 g)
Milk – ⅔ cup (150 ml)
Eggs – 1
CornStarch – 1 tsp
Salt – to taste
Spices – to taste

Steps
1 Cut the cabbage into medium-sized pieces. Transfer the cabbage to a saucepan, cover with boiling water, and season with salt. Place over heat and simmer for five minutes after the water starts to boil.
2 Drain the water and transfer the cabbage to an oven-safe dish.
3 Pour some milk into a small bowl, add starch and stir until you get a smooth mixture. After that, pour in the rest of the milk. Into the bowl add the egg and beat it, add the spices of your choice. Stir. Pour the mixture over the cabbage.
4 Cover the dish with foil and place in an oven preheated to 350 °F (180 °C). The approximate baking time after the sauce starts to boil is 20 minutes. Then remove the foil so that the cabbage browns a little.

What a funny little recipe. The baking instructions are strange: after you cover the baking dish with foil, you bake it for 20 minutes “after the sauce starts to boil” — what?! This means that you have to be able to SEE the contents of the baking dish, which means you must use a glass baking dish or else keep taking off the foil to peek! You have to keep checking and watching the dish and then, after you see bubbles rising, you can set a timer?! There’s no suggestion how long it might take for the sauce to start bubbling at that temperature. I have never seen instructions like that in a recipe in English! Maybe they do this in Russia!

And to say to use “spices” without suggesting any! And to say “starch” without specifying corn flour or wheat flour. This is a Very Odd recipe to see in English. I wouldn’t trust it for a second.

It seems like most of the people posting here don’t cook from scratch very often. The recipe was right there to read!
It sounds so good I’m going to give it a go.

For heavens sake in this day and age, why not make the recipe savable for later use. The way it is displayed, there is just no way to print this out to take to the kitchen for use either. I do not use electronics in the kitchen. Too bad, sounds good.

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I agree very odd recipe! Milk… how much? Cornstarch… how much? Slices??? Ok this one bothers me… what kind of spices? There are so many.. what tastes good with cabbage besides salt and pepper and nutmeg?

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