Cabbage cake. Sounds intriguing, right? Don’t let the name fool you; it’s not a dessert! This savory delight offers a warm, comforting hug with every bite. Imagine tender cabbage nestled in a creamy, cheesy base, all baked to golden perfection. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is easy to follow and guaranteed to impress.
Unveiling the Cabbage Cake: A Culinary Adventure Awaits
My grandmother, a whiz in the kitchen, introduced me to this humble dish. It wasn’t fancy, but the aroma wafting from the oven, the anticipation as it baked, and the burst of flavor in every mouthful were pure magic. Her secret? Fresh cabbage from her garden and a whole lot of love. Today, I’m excited to share her treasured recipe with you. Let’s get cooking!
Cabbage Cake Recipe: From Our Kitchen to Yours
Ingredients:
- 1 medium head of cabbage (about 2 pounds), finely shredded
- 1 medium onion, finely chopped
- 3 large eggs, beaten
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (feel free to experiment with other cheeses like Gruyere or Monterey Jack!)
- 1/4 cup melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment You’ll Need:
- Large mixing bowl
- Whisk
- 9×13 inch baking dish
- Grater (if shredding cabbage by hand)
Let’s Get Cooking: Your Step-by-Step Guide
- Prep the Cabbage: Preheat your oven to 350°F (175°C). Grease your baking dish with butter or cooking spray.
- Sauté for Flavor: In a large skillet, sauté the chopped onion in a tablespoon of butter until translucent and fragrant. This adds a wonderful depth of flavor to your cabbage cake.
- Combine the Goodies: In your mixing bowl, whisk together the beaten eggs, milk, sour cream, melted butter, salt, and pepper.
- Cabbage Time: Add the shredded cabbage to the wet ingredients and mix well.
- Flour Power: Gradually add the flour to the cabbage mixture, stirring until just combined. Avoid overmixing, as this can lead to a denser cake.
- Cheese, Please: Gently fold in the shredded cheese, ensuring it’s evenly distributed for cheesy bites in every mouthful.
- Ready to Bake: Pour the mixture into your prepared baking dish, spreading it evenly.
- Bake to Perfection: Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Tips and Tricks for Cabbage Cake Success:
- Cabbage Variety: While any cabbage works, Savoy cabbage lends a slightly sweeter flavor.
- Don’t Be Afraid to Experiment: Add cooked bacon bits, diced ham, or even chopped vegetables like carrots or zucchini for a personalized twist!
- Dairy-Free Delight: Easily adapt this recipe by using dairy-free milk and sour cream alternatives.
Presentation is Key:
Serve your cabbage cake hot, straight from the oven. It’s delicious on its own, but pairing it with a dollop of sour cream or a side salad elevates the experience.
Cabbage Cake
More Than Just a Recipe: Cabbage Cake FAQ
Q: Can I freeze cabbage cake?
A: Absolutely! Once cooled completely, wrap the cake tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated oven at 350°F (175°C) until warmed through.
Q: What can I serve with cabbage cake?
A: The possibilities are endless! It pairs wonderfully with grilled meats, roasted chicken, or even as a vegetarian main course with a side of roasted vegetables.
Cabbage Cake Dinner
Ready to Create Your Own Cabbage Cake Masterpiece?
We hope you enjoy this family favorite as much as we do. Don’t forget to share your culinary creations and tag us on social media! For more delicious recipes and kitchen adventures, explore our website, where you’ll find treasures like our guide on how to make rice cakes (Korean). Happy cooking!
