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Baked Cabbage With Mozzarella

  • 35-40 minutes
  • 4-6
Baked Cabbage With Mozzarella

This is an Italian inspired baked cabbage dish. Serve with roasted tomatoes for a vegetarian meal. It is equally good with rashers of grilled bacon.


  • ½ savoy cabbage, chopped
  • 1 leek, sliced
  • 1 cup flour
  • ½ tsp salt
  • 1 cup milk
  • 2 eggs, beaten
  • 1 tsp garlic, minced
  • 1½ tblsp fresh chopped thyme leaves
  • 8 halves sun dried tomatoes, finely chopped
  • 1 cup grated mozzarella cheese
  • 2-3 tblsp grated parmesan


  1. Blanch the cabbage and leek in boiling salted water for 3 minutes. Drain well
  2. Put the flour and salt in a small bowl, make a well in the centre, gradually beat in the milk to form a smooth batter. Add the eggs, garlic and thyme to the batter.
  3. Brush a shallow ovenproof pie dish with oil and heat in an oven at 180°C for 3-4 minutes. Remove the pie dish from the oven and pour quarter of the batter into the base of the hot dish and cover with half the hot cabbage and leek, then a layer of mozzarella and sundried tomatoes. Top with remaining cabbage and leek. Smother the top with batter and grated parmesan. Cook at 180°C for 35-40 minutes until golden and cooked through. Serve hot or warm.

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