Crispy Cabbage & Vegetable Bake

Ingredients
For the Vegetable Base
1 small cabbage, finely shredded
2 medium carrots, grated
3 green onions, chopped
2 tbsp fresh parsley or dill, chopped
3 eggs
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp paprika
1/2 tsp dried oregano
For the Creamy Batter
200 ml milk
150 g all-purpose flour
2 eggs
2 tbsp melted butter or vegetable oil
1 tsp baking powder
1/2 tsp salt
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the shredded cabbage, grated carrots, green onions, parsley, eggs, salt, pepper, garlic powder, paprika, and oregano. Mix until everything is evenly coated.
Spread the vegetable mixture evenly into the prepared baking dish.
In a separate bowl, whisk together the milk, eggs, melted butter, flour, baking powder, and salt until the batter is smooth and lump-free.
Pour the batter evenly over the vegetables, allowing it to seep through the mixture.
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bake rest for 10 minutes before slicing into squares.
Serving Suggestions
Serve warm with sour cream, Greek yogurt, or a fresh green salad. This savory vegetable bake is perfect for breakfast, lunch, dinner, or as a delicious side dish. Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.