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The Taste of Home Cookbook
New Revised 2nd Edition
With my Russian heritage, I've always loved cabbage. My husband does, too, when I make it this way!
Katherine Stallwood, Richland, Washington
Prep: 10 min.
Bake: 30 min.
Yield: 2 servings.


    ~ 2 cups shredded cabbage
    ~ 1/2 cup grated carrot
    ~ 1/4 cup chopped green onions
    ~ 1 egg
    ~ 1/2 cup milk
    ~ 3 tablespoons shredded Swiss cheese
    ~ 1/4 teaspoon seasoned salt
    ~ 1 tablespoon minced fresh parsley
    ~ 1 tablespoon shredded Parmesan cheese


1) In a large skillet coated with cooking spray, saute the cabbage, carrot and onions for 5-7 minutes or until crisp-tender. Transfer to a greased shallow 1-qt. baking dish.

2) In a bowl. combine the egg. milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese.

3) Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.


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