Cabbage with eggs tastes better than meat! Simply fast and incredibly tasty! 🥰
Ingredients:
Cheddar cheese 3.5 ounces (100 grams)
Cabbage 28 ounces (800 grams)
3 cloves Garlic
1 tbsp dry basil
Parmesan cheese 2 ounces (60 grams)
Potatoes 17.5 ounces (500 grams)
Salt and Black Pepper to taste
1 teaspoon Nutmeg
Milk 17 fl oz (500 ml)
Yogurt 4 tbsp
Instructions:
Preheat oven to 190°C (380°F).
Grease a large baking dish with olive oil.
In a bowl, combine chopped cabbage, minced garlic, dried sage, cheddar cheese, and parmesan cheese.
Stir well to mix the ingredients evenly.
Add peeled and diced potatoes to the bowl.
Season with salt, black pepper, and nutmeg. Stir again to coat the vegetables.
Transfer the cabbage and potato mixture to the prepared baking dish.
In a separate bowl, mix milk and sour cream (or thick yogurt).
Pour the milk mixture over the vegetables in the baking dish.
Bake for 1 hour and 20 minutes or until the top is golden brown.
Press the vegetables into the liquid several times during the cooking process.
Once baked, the dish is ready to be enjoyed for both breakfast and dinner!
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