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Shredded Cheesy Cabbage Vegetable Bake

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Get ready for a flavor fiesta with this Shredded Cheesy Cabbage Vegetable Bake, it’s basically a veggie sensation! Picture this: layers of gooey cheese that practically dance on your taste buds when served hot. It’s like indulging in a delightful savory pie with a carb-conscious twist. Delicious alert!

Healthy Meets Tasty, Cheesy Cabbage Vegetable Bake Extravaganza
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an image of a Shredded Cheesy Cabbage Vegetable Bake

Shredded Cheesy Cabbage Vegetable Bake

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  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Cook Time: 120 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings depending on size 1x
  • Category: Vegetarian
  • Method: Easy
  • Diet: Vegetarian


Get ready for a taste bud fiesta with the Shredded Cheesy Cabbage Vegetable Bake – a veggie delight that’s bound to make your taste buds do the happy dance! Picture this: gooey, melted cheese nestled between layers of cabbage goodness, creating a sensation that’s simply otherworldly when served piping hot! It’s like savoring a savory pie, but with a carb-friendly twist that’ll leave you feeling fantastic!


Units Scale


  • ± 34 cups = 1/2 medium cabbage
  • ±1 cup = 1 medium grated carrot
  • ±1/2 cup = 1/2-3/4 medium onion
  • ±1 cup = 1 medium-grated Sweet Potato


  • 3 Large eggs
  • 1 cup of 1% milk


  • 1 cup Panko GF Breadcrumbs
  • 1/2 cup ready-made Hollandaise Sauce (Left over from previous meal) – optional
  • 1 heaped cup shredded Cheddar cheese
  • 2 large pinches of freshly chopped dill (Left over from the previous meal)
  • 11 1/2 tbsp oil to coat the dish
  • 1 slice (wheel) fetta Cheese



  • 3 Large eggs
  • 1 cup of 1% milk (*** See Bakers Note below)


  1. Clean, wash, grate, or finely chop/cut up all the vegetables. Mix in a large bowl.
  2. Whisk 3 eggs and 1 cup of milk and mix through the vegetables, then add the Panko, Hollandaise Sauce (optional), Cheddar Cheese, as well as the dill and blend through.
  3. Use a large ovenproof dish, add the oil, and paint the entire bottom and sides.
  4. Spoon the vegetables in the dish, spread it out even, and flatten the top.
  5. Break the fetta into small pieces and push it randomly into the veggies, but it should still be visible.
  6. Whisk the other 3 eggs and 1 cup of milk (*** See Bakers Note below) in the bowl you had the veggies to make sure you get all the veggies out of the bowl.
  7. Lightly drizzle this mixture over the veggies in the dish and bake at 350F/180C for ±30 minutes then turn up the heat to around 400F/200C and continue to bake for another ±60-90 minutes depending on your oven until cooked through and it has a nice brown top and fully set.
  8. It would help if you decided how crunchy you prefer the veggies should be. We prefer it on the crunchy side but if you wish, continue to bake as long as required to suit your needs.
  9. Cut into blocks and serve with your main course.
  10. We served it oven-baked chicken drumsticks as we already had the oven going.

Bakers Note:

  • As I made this by the seat of my pants, I will make a slight modification next time and instead of the second cup of milk, only use ¼ cup of milk and ± ½ cup of flour to make a slurry as this will help to bind it better.  I love to experiment so this will be what I will try next, but it’s totally an extra way of getting basically the same results.
  • No recipe was used, as I used whatever I found in the pantry and fridge.


  • Serving Size: 1 bowl
  • Calories: 210
  • Sugar: 6 g
  • Sodium: 373.5 mg
  • Fat: 11.6 g
  • Carbohydrates: 15.9 g
  • Fiber: 1.8 g
  • Protein: 10.8 g
  • Cholesterol: 117.3 mg
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an image of a Shredded Cheesy Cabbage Vegetable Bake
Flavorful Health in a Dish, Shredded Cheesy Cabbage Vegetable Bake
Shredded Cheesy Cabbage Vegetable Bake

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14 thoughts on “Shredded Cheesy Cabbage Vegetable Bake”

  1. Happy New Year! The recipe sounds wonderful. I am sure it is delicious. I love cabbage! Thank you for sharing it with us at The Crazy Little Love Birds link party #18.
    I hope you will join us again tomorrow when the party resumes at 9 am MST. 🙂

    • Thank you for dropping in here Stephanie. Happy New Year to you as well. Hope all well on your end. Yes I will be back again tomorrow at The Crazy Little Love Birds linkup

    • Morning Jennifer. Thank you for popping in and this was a ‘by the seat of my pants’ dish but we love it. A keeper so hope you will enjoy it as well.
      Merry Christmas to you all.

    • Hi Teresa. Your oven-thing does sound awesome with the rosti. As we have vegan family members I will also make a veggie dish in the oven and your rosti idea does sound great. Just need to look at a rosti recipe to see if I need to veganize it to serve it to them. Thanks for popping in and may you have a wonderful and blessed Christmas.

    • Hi Carol. Thanks for dropping in here. I many times, as in this case, use whatever I have available, to see how it turns out and must admit that some you win and some you loose, but this is a winner as we all love it. Hope you will enjoy it. Thanks for linking up and may you have an awesome Christmas season.

  2. This recipe sounds so delicious! I can’t wait to try it! And its gluten free – win win!! Thanks for sharing this one, I have a feeling I will be making it a lot!


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