Cabbage Casserole with Leeks and Pine Nuts
Elevate your weeknight meals with this comforting and flavorful Cabbage Casserole with Leeks and Pine Nuts. Tender strips of green cabbage and caramelized leeks are combined with a rich mixture of eggs, heavy cream, and Parmesan cheese for a dish that’s both creamy and satisfying. Toasted pine nuts add a delightful crunch and nutty aroma, while a golden breadcrumb topping provides the perfect finishing touch. This hearty vegetarian casserole comes together with simple ingredients, yet delivers an irresistible blend of textures and flavors. Perfect for family dinners or as a crowd-pleasing side dish, it’s a delicious way to enjoy humble ingredients like cabbage and leeks in a whole new light. Ready in just over an hour, this recipe is sure to earn a spot in your meal rotation!
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Recipe Information
Ingredients
- 1 medium head (about 2 lbs) Green cabbage
- 2 large Leeks
- 3 tablespoons Olive oil
- 3 minced Garlic cloves
- 2 tablespoons Unsalted butter
- 0.25 cup Pine nuts
- 3 large Eggs
- 0.5 cup Heavy cream
- 0.5 cup (grated) Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 2 tablespoons (finely chopped) Fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a tablespoon of olive oil or butter and set aside.
Remove any tough outer leaves from the cabbage. Slice the cabbage into thin strips, discarding the core, and rinse thoroughly under cold water. Pat dry with a kitchen towel.
Trim off the root ends and tough green parts of the leeks. Slice the leeks in half lengthwise, then into thin half-moons. Rinse well to remove dirt and grit, then pat dry.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the leeks and sauté for 5-7 minutes until softened and lightly caramelized. Add the minced garlic and cook for an additional minute until fragrant.
Add the sliced cabbage to the skillet. Stir well to combine, and cook for 8-10 minutes until the cabbage has softened and reduced in volume, stirring occasionally. Season with salt and black pepper, then remove from heat.
In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden brown, stirring frequently. Be careful not to burn them. Set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Stir in the sautéed cabbage and leek mixture, toasted pine nuts, and chopped fresh parsley. Mix well to combine.
Transfer the mixture to the prepared casserole dish. Smooth the surface with a spatula.
Sprinkle the breadcrumbs evenly over the casserole. Dot the breadcrumbs with small pieces of the remaining unsalted butter for extra browning and flavor.
Bake in the preheated oven for 30-35 minutes, or until the casserole is set and golden on top.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 262 mg | 20% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
