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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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 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:
1. 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.
2. 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 near the center comes out clean. Yield: 2 servings.
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