Cabbagettes – Huh?

Culinarty has a wonderful opportunity on her blog. Monthly, she publishes original recipes.  Since, last night, I cooked a recipe that flowed from my mind as I went along, I thought I would send this into her and keep an eye out for other moments when the light bulb glows.

Go over to Culinarty and look at some of the wonderful creations there are from past months.  You will pick up some great ideas.  Enjoy.

I did not know that I was going to create a new recipe tonight.  When I looked into the fridge and saw the leftovers, I decided to pile  up the items, I did not want to keep any longer.

On the counter went a bag of shredded green cabbage, a half of a bag shredded red cabbage and a quarter of a bag of shredded carrots.  I grabbed an onion, some eggbeaters, broccoli soup, corn meal and soy flour.  Of course, out came the spices.

I looked at it all and decided to make what I have called cabbagettes.  They are finished and digested and the only changes, I would make, is using potato starch instead of soy flour or even adding a small potato to the mix.  I was in luck that everything blended.  Who knew?

Some of what we need….

1 1/2 cups shredded red cabbage

1 bag of green cabbage

less than 1 cup of shredded carrots – would have used more if I had some

1 onion, chopped

Spray Pam

1/2 teaspoon of salt

1 tablespoon of granulated sugar

pinch of black pepper

All season – non salt mix of common seasonings

1/2 teaspoon basil

1/4 cup of soy flour or potato starch

1/2 cup of corn meal

2 eggbeaters

1/4 cup broccoli soup

Spray skillet with Pam spray or an equivalent brand.

Place large skillet on burner on low-medium heat. 

Place green and red cabbage in skillet. 

Add the chopped onion.

Add the onions.

A few minutes later when you see onion is becoming translucent, add carrot.

In a bowl, combine cornmeal, soy flour or potato starch, salt, pepper, seasonings. and sugar.

Dry ingredients and veggies

Add soup and eggs and mix well.  I was wondering how this would turn out, if all the veggies went into a food processor and we would have a smooth concoction.

Ready to be popped in the oven

Allow vegetables to cool a little and then add them to the batter.  Mix well.

I used ramekins in order to make these minis.  I only made a few but if you are making several by tripling the recipe, you could use muffin tins with liners that are sprayed.

Bake at 350 degrees for 30 minutes, less in muffin tins.  For the last five minutes, spray the top of each muffin with Pam and raise the temperature to 400 degrees.

There was no grease bubbling from this. 

They are cute and would be cuter in muffin tins.

I had to taste it and both hubby and I loved it.  What a great way to get rid of those leftovers.

By the way, you might have noticed rice dream in the first photo.  I planned to use that until I saw it was vanilla flavored.  Instead of the broccoli soup, you could use milk or sour cream or a different flavored soup.  Try ready made corn or chicken broth.

My guess is that you can make up many combinations of veggies, especially if someone is not a cabbage lover.  Beets and carrot……broccoli and cauliflour and carrots……spinach, potatoes and carrots….you name it.

I add carrots to the dish for the color and the taste.

Enjoy.