Creamy Cabbage and Spinach Casserole
A comforting and nutritious vegetable casserole that combines creamy cottage cheese, fresh cabbage, and spinach, perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cottage cheese (blended)
- 4 cups cabbage (shredded)
- 2 cups fresh spinach (chopped)
- 2 cloves garlic (minced)
- 1/4 cup pesto (store-bought or homemade)
- 2 large eggs
Instructions
- Heat oil in a skillet over medium heat. Add cabbage, spinach, and garlic. Sauté for 6–8 minutes until very soft.
- Transfer cooked veggies to a clean kitchen towel and wring out all excess moisture.
- Whisk together cottage cheese, eggs, and pesto in a bowl until smooth.
- Fold in the dry vegetables until evenly combined.
- Pour the mixture into an 8×8 inch baking dish. Bake at 350°F for 25–30 minutes or until set and lightly golden.
Notes
Leftover casserole can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Make sure to wring out the veggies to prevent a soggy casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg