Cabbage and Veggie Loaf

By Muhammad Faizan

Cabbage and Veggie Loaf

This Cabbage and Veggie Loaf is a healthy and nutritious dish packed with vegetables like cabbage, onions, garlic, and peppers. It’s a great option for anyone looking to lower their blood sugar levels or incorporate more veggies into their diet. This loaf is a savory, comforting dish that’s easy to make and incredibly satisfying.

Ingredients:

  • 400g cabbage, shredded

  • 1 large onion, finely chopped

  • 3 cloves of garlic, minced

  • 1 red bell pepper, finely chopped

  • 1 zucchini, grated

  • 1/2 cup breadcrumbs (optional for binding)

  • 2 eggs

  • 1/2 cup cheese (optional, for flavor and creaminess)

  • 1 tablespoon olive oil (for sautéing)

  • 1 teaspoon paprika

  • Salt and black pepper, to taste

  • 1/2 teaspoon dried oregano (optional)

  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Vegetables:

    • Shred the cabbage and chop the onion and garlic. Grate the zucchini and red bell pepper into small pieces.

  2. Sauté the Vegetables:

    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and zucchini. Sauté for about 5-7 minutes until the vegetables are softened.

  3. Mix the Ingredients:

    • In a large mixing bowl, combine the sautéed vegetables with the shredded cabbage, breadcrumbs, eggs, paprika, oregano, salt, and pepper. If you’re using cheese, add it now and mix well to combine.

  4. Form the Loaf:

    • Transfer the vegetable mixture into a loaf pan lined with parchment paper or lightly greased. Press the mixture down evenly to form a loaf shape.

  5. Bake the Loaf:

    • Preheat the oven to 350°F (175°C). Bake the loaf for about 30-35 minutes or until the top is golden brown and the loaf is firm to the touch.

  6. Cool and Serve:

    • Let the loaf cool for a few minutes before slicing. Garnish with fresh parsley for an extra burst of color and flavor.

Notes:

  • Binding Options: If you prefer a firmer loaf, add more breadcrumbs or a bit of flour to help bind the mixture.

  • Vegan Option: You can make this dish vegan by using flax eggs instead of regular eggs and omitting the cheese.

  • Add Protein: For added protein, you can mix in some cooked lentils or beans.

Tips:

  • Serving Suggestions: Serve the loaf with a side salad or steamed vegetables for a wholesome meal.

  • Storage: Leftover loaf can be stored in the fridge for up to 3 days. Reheat in the oven for a few minutes to warm it up.

Servings:

This recipe makes about 4-6 servings.

Nutritional Info (Approximate per serving):

  • Calories: 150

  • Carbs: 18g

  • Protein: 6g

  • Fat: 6g

  • Fiber: 4g

  • Sugar: 5g

Benefits:

  • Rich in Fiber: Cabbage, zucchini, and bell pepper are all excellent sources of fiber, which helps with digestion and blood sugar regulation.

  • Low in Calories: This dish is relatively low in calories, making it great for weight management.

  • Packed with Nutrients: The cabbage and other vegetables provide important vitamins and minerals like vitamin C, potassium, and antioxidants.

  • Blood Sugar Support: Cabbage has been shown to help manage blood sugar levels, making it a great choice for individuals with diabetes or those looking to maintain healthy blood sugar levels.

Q&A:

Q: Can I use frozen cabbage?
A: Fresh cabbage is ideal for this recipe, but you can use frozen cabbage if necessary. Just make sure to thaw it and drain any excess water before using it.

Q: Can I add meat to this loaf?
A: Yes, you can add ground meat (such as turkey or chicken) if you prefer a more substantial loaf. Cook the meat beforehand and mix it in with the vegetables.

Q: Can I make this ahead of time?
A: Yes, this loaf can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it in the oven before serving.

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