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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 146.8
  • Total Fat: 5.9 g
  • Cholesterol: 102.6 mg
  • Sodium: 423.5 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 9.1 g

View full nutritional breakdown of Grandma's Baked Cabbage calories by ingredient
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Grandma's Baked Cabbage

Submitted by: CASE4GRACE

Introduction

This is a German recipe passed down from my grandmother. She used to make it with all whole eggs, whipping cream and lard, but I have lightened the recipe to make it healthy and it is still delicious. Makes a great side dish for a ham dinner. It's so yummy, I eat as a meal by itself! This is a German recipe passed down from my grandmother. She used to make it with all whole eggs, whipping cream and lard, but I have lightened the recipe to make it healthy and it is still delicious. Makes a great side dish for a ham dinner. It's so yummy, I eat as a meal by itself!
Number of Servings: 8

Ingredients

    1 medium head Cabbage, chopped coarsely
    3 Eggs + 3/4 c Egg Substitute
    1/4 c Splenda
    1-1/4 c low fat milk
    1/2 c Flour
    1 tsp Salt
    2 T Poppy Seeds (optional - not included in nutrition counts)
    2 T Butter

Directions

In a large bowl, beat eggs and sugar together with a whisk. Mix milk and flour together in a shaker until smooth, then whisk together with eggs. Add the cut cabbage and mix until all cabbage is coated with the egg mixture (there will still be liquid in the bottom of the bowl). Pour half of the cabbage mixture into a cast iron skillet that has been sprayed with cooking spray, sprinkle with half the salt and poppy seeds, then dot with half the butter. Add the remaining cabbage mixture and top with remaining salt, poppy seeds, and butter. Bake at 350 for 1-1/2 to 2 hours, until completely set and edges are lightly browned.

Number of Servings: 8

Recipe submitted by SparkPeople user CASE4GRACE.






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Member Ratings For This Recipe

  • I'm making this right now...substituted ww flour and caraway seeds, used 5 eggs and swapped the butter with olive oil...can't wait to eat it!!! - 3/22/11

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