ADVERTISEMENT
Preheat oven to 390°F (200°C).
Boil broccoli and cabbage until soft, about 5-7 minutes.
In a pan, melt 2 tablespoons butter and add flour, cooking until the mixture forms a paste.
Gradually add milk, tomato paste, salt, and nutmeg, stirring until smooth.
Layer boiled potatoes, garlic, and the cooked vegetables in a baking dish.
Pour the cream mixture over the vegetables and potatoes, layering as you go.
Add paprika, rosemary, onion, dry basil, and grated carrot to the dish.
Sprinkle sugar and parsley on top.
Optionally, add diced ham and shredded cheese to the dish.
Bake for 25-30 minutes, then sprinkle with cheese and bake for an additional 10 minutes until golden brown.
Serve hot and enjoy!
Serving Suggestions
Serve with a side of crusty bread or a green salad for a complete meal.
Pair with roasted chicken or grilled fish for a more filling meal.
Cooking Tips
To prevent sogginess, make sure the potatoes are sliced thinly for even cooking.
For a golden, crispy top, broil the casserole for a few minutes at the end of baking.
Add a pinch of cayenne pepper for extra heat or smoked paprika for a smoky flavor.
Nutritional Benefits
Rich in vitamins and minerals from the vegetables, including broccoli, cabbage, and carrots.
Provides a good source of calcium and protein from the cheese and eggs.
Potatoes are a great source of potassium, supporting heart health.
The optional ham adds protein and flavor.
Dietary Information
Vegetarian (if ham is omitted)
Gluten-Free (if using gluten-free flour)
Low-Carb (when enjoyed in moderation)
Nutritional Facts (per serving, based on 6 servings)
Calories: 330 kcal
Protein: 15 g
Carbohydrates: 27 g
Fat: 22 g
Fiber: 4 g
Sugar: 3 g
Storage
Read more on next page
ADVERTISEMENT