I have two healthy recipes in a row on my blog. I’m sorry. Shouldn’t I be sharing all the wonderful, delicious, unhealthy Christmas cookies I’m baking? In all honestly, I would, but I haven’t baked one batch of cookies. I’m just a regular bah humbug aren’t I?
I mean…REALLY? I’m showing you an ugly picture of a cabbage casserole? I am, and that’s because I care! In the whole mix of cookie recipes and sweets you’re probably seeing everywhere, I just wanted to throw something else out there.
I found this recipe on Tiff’s blog, and knew I was going to have to make it. I’m kind of a sucker for cabbage casseroles. While growing up my mom used to make a turkey cabbage casserole which I loved. We actually recently made it for a family dinner, and I already want it again. Well, Tiff’s post reminded me of that casserole, but healthier, of course, and I wanted to give it a try!
I’m glad I did, because it was a success! I served it without a side, because I was particularly lazy after work that night, but I’m sure it’d be great with a side salad or whatever tickles your fancy.
Kale Cabbage Quinoa Casserole
Recipe adapted from Love, Sweat, & Beers
1/3 cup quinoa, rinsed
2/3 cup water
1 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 heaping teaspoon poultry seasoning
1/2 teaspoon dry ground mustard
1 small bundle kale, rinsed, stems removed & torn
1.5 pound cabbage, large shred
2 large eggs, beaten
4 oz jack cheese, shredded
3 tablespoons panko
1 teaspoon olive oil
1. Bring 2/3 cup water to a boil. Stir in quinoa and bring back to a boil. Reduce heat to low, cover, and set timer for 18 minutes. Fluff quinoa with a fork.
2. Preheat oven to 375 degrees and grease a 9″x13″ casserole dish.
3. In a large pot over medium-high heat; saute onions until translucent. Stir in garlic and saute 1 minute. Stir in poultry seasoning and mustard. Add the kale to the pot and 2/3 cup water, and stir periodically until kale has mostly wilted. Add in shredded cabbage and stir, and simmer for 10 minutes. Cabbage will become soft.
4. Add the beaten eggs, cheese, and quinoa to the vegetable pot. Stir to combine, and transfer to the casserole dish.
5. In a small bowl combine the panko and olive oil and sprinkle over the casserole. Bake for 40-45 minutes. Serve.