Preserved Tomatoes with Garlic & Cabbage 🍅🧄

Ingredients

• 2 kg small tomatoes
• 1 medium cabbage, shredded
• 6 garlic cloves
• 2 tbsp salt
• 1 tbsp sugar
• 1 liter water
• Black peppercorns (optional)
• Bay leaves (optional)

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Full Process

1. Prepare the Tomatoes

• Wash tomatoes well.
• Make a small X cut on the bottom of each tomato.

2. Prepare the Jars

• Sterilize large glass jars with hot water.
• Let them dry completely.

3. Layer the Ingredients

• Add some shredded cabbage to the bottom.
• Add tomatoes and garlic cloves.
• Continue layering cabbage and tomatoes until jars are full.

4. Make the Brine

• Mix water, salt, and sugar until dissolved.
• Pour into jars until tomatoes are fully covered.

5. Seal & Store

• Close jars tightly with lids.
• Keep in a cool dark place for 7–10 days.

6. Ready to Enjoy

• After fermentation, store in the refrigerator.
• Serve chilled with meals or salads.

Fresh, tangy, and delicious all winter long! 😋🍅

These crispy zucchini fritters are golden on the outside, soft and  cheesy on the inside, and packed with fresh flavor. Made with grated zucchini, eggs, herbs, garlic, and melted mozzarella  cheese, they’re perfect for breakfast, lunch, dinner, or a quick savory snack. Serve them with yogurt sauce, sour cream, or a fresh salad for an easy and satisfying meal.

Ingredients

• 2 medium zucchinis, grated
• 1 tsp salt
• 2 large eggs
• 1 cup shredded mozzarella cheese
• 1/3 cup all-purpose flour
• 2 tbsp chopped fresh dill or parsley
• 2 garlic cloves, minced
• 1/2 tsp black pepper
• 2–3 tbsp oil for frying

Optional Add-Ins

• Green onions
• Parmesan cheese
• Crumbled feta
• Red pepper flakes

Instructions

Step 1: Prepare the Zucchini

Grate the zucchini into a bowl and sprinkle with salt. Let sit for 10 minutes to release excess moisture.

Step 2: Remove Moisture

Place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps make the fritters crispy.

Step 3: Make the Batter

In a large bowl, combine the squeezed zucchini, eggs, mozzarella cheese, flour, herbs, garlic, and black pepper. Mix until fully combined.

Step 4: Cook the Fritters

Heat oil in a skillet over medium heat. Scoop about 2 tablespoons of batter for each fritter and flatten slightly.

Cook for 3–4 minutes per side until golden brown and cooked through.

Step 5: Serve

Serve warm with sour cream, garlic yogurt sauce, ranch dip, or fresh herbs.

Tips

• Drain zucchini well to avoid soggy fritters.
• Add extra flour if the batter feels too wet.
• Air fry at 375°F for 10–12 minutes for a lighter version.

Nutrition (Per Serving)

• Calories: 220
• Protein: 11g
• Carbs: 10g
• Fat: 15g
• Fiber: 2g

Golden Cabbage & Veggie Bake

Description

Golden Cabbage & Veggie Bake is a warm, wholesome casserole filled with tender cabbage, colorful vegetables, creamy cheese, and a perfectly golden baked topping. This comforting dish is packed with flavor, texture, and nourishing ingredients, making it perfect as a vegetarian main course or hearty side dish. With its crispy top and soft savory center, this easy bake is ideal for family dinners, meal prep, or cozy comfort meals.

Ingredients For the Vegetable Bake

• 4 cups cabbage, chopped
• 1 cup carrots, shredded
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper to taste

For the Creamy Mixture

• 2 eggs
• ½ cup milk
• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese

Optional Topping

• ½ cup breadcrumbs
• Fresh parsley

Instructions

Step 1: Preheat Oven

Preheat oven to 375°F (190°C). Grease a baking dish.

Step 2: Sauté Vegetables

Heat olive oil in a skillet over medium heat. Cook onion and garlic for 2 minutes. Add cabbage, carrots, zucchini, and bell pepper. Sauté for 5–7 minutes until slightly softened.

Step 3: Season

Stir in Italian seasoning, paprika, salt, and black pepper.

Step 4: Make Cream Mixture

In a bowl, whisk eggs and milk together. Stir in cheddar cheese and Parmesan cheese.

Step 5: Assemble

Transfer vegetables into the prepared baking dish. Pour cheese mixture evenly over the vegetables. Sprinkle breadcrumbs on top if using.

Step 6: Bake

Bake for 30–35 minutes until golden brown and set.

Step 7: Serve

Garnish with parsley and serve warm.

Recipe Notes

• Cabbage becomes tender and naturally sweet after baking.
• Cheese creates a rich and creamy texture.
• Breadcrumbs add delicious crunch on top.
• Fresh vegetables give the best flavor and texture.

Tips for Best Results

• Do not overcook vegetables before baking.
• Drain excess moisture from zucchini if needed.
• Use freshly shredded cheese for smoother melting.
• Let the casserole rest for 5 minutes before slicing.

Servings

Serves: 6

Nutritional Information (Approx. Per Serving)

• Calories: 220
• Protein: 10g
• Carbohydrates: 14g
• Fat: 14g
• Fiber: 4g
• Sodium: 340mg

(Nutritional values may vary depending on ingredients used.)

Health Benefits

• Cabbage is rich in fiber, vitamin C, and antioxidants.
• Mixed vegetables provide important vitamins and minerals.
• Homemade veggie bakes are filling and nutrient-dense.
• Great vegetarian option with balanced nutrients.
• Supports healthy digestion thanks to fiber-rich vegetables.

Q&A About Golden Cabbage & Veggie Bake

Q: Can I make this recipe vegan?

Yes, use plant-based cheese, milk, and egg substitutes.

Q: Can I add protein?

Absolutely. Chicken, turkey, or beans work well.

Q: What cheese works best?

Cheddar, mozzarella, Monterey Jack, or feta are great options.

Q: Can I prepare this ahead of time?

Yes, assemble the bake ahead and refrigerate until ready to cook.

Q: How long do leftovers last?

Store in the refrigerator for up to 4 days.

Q: Can I freeze this casserole?

Yes, freeze tightly wrapped portions for up to 2 months.

Q: What can I serve with this dish?

Soup, salad, roasted meat, or crusty bread pair beautifully.