Cabbage, Endive and Egg Casserole

  • Difficulty: Ultra Basic
  • 30 minutes
  • 4 servings

Who would have thought that you can simply bake cabbage and endive leaves in the oven? At first, it seems to be a salad, but it isn’t! The sauce and eggs transform it into a light casserole, just perfect for your dinner!

Ingredients Needed for Cabbage, Endive and Egg Casserole

½ cabbage
1 endive
4 eggs
2 tablespoons of butter
2 tablespoons of flour
1 cup milk
2 tablespoons of white wine
1 teaspoon mustard
salt
pepper
2 ounces of mozzarella, shredded
2 spring onions s, chopped

How to Cook Cabbage, Endive and Egg Casserole

  1. Preheat the oven to 430 degrees F/220 degrees C.
  2. Chop the cabbage roughly.
  3. Trim the bottom of the endive (1-inch/2.5 cm) then separate its leaves with your hands.
  4. Put the cabbage and endive leaves in a glass baking dish and mix them using your hands.
  5. Cut the eggs into halves and put them over the cabbage and endive leaves.
  6. Put a saucepan on the stove and melt the butter.
  7. Add the flour (first one tablespoon, then the second) and quickly stir to combine the flour with the melted butter, until it thickens into a paste.
  8. Then add the milk and continue to mix, until you get a smooth consistency.
  9. Add the white wine, mustard, salt and pepper, and stir to homogenize the sauce.
  10. Pour the sauce over the casserole.
  11. Top with shredded mozzarella and spring onion.
  12. Bake for 15 minutes.

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