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Fluffy Cabbage Casserole

(1 Votes)
Fluffy Cabbage Casserole
35 Min

Our Fluffy Cabbage Casserole has a creamy, eggy, and well...fluffy texture to it that's just perfect for any time of the day. From breakfast to dinner, this healthy casserole recipe pairs well with any meal!

What You'll Need

  • 1/2 cup light margarine
  • 1 head cabbage, shredded
  • 1 onion, chopped
  • 1 cup low-fat (1%) milk
  • 1 cup liquid egg substitute
  • 12 low-sodium crackers, coarsely crushed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
  2. In a large soup pot, melt margarine over medium heat. Add cabbage and onion and cook about 15 minutes, or until softened. Stir in milk and simmer for 3 minutes. Remove pot from heat.
  3. Stir in egg substitute, 1/2 of crushed crackers, garlic, salt, and pepper. Pour into prepared casserole dish. Top with remaining crushed crackers.
  4. Bake for 35 to 40 minutes, or until center is firm. Serve.


Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 123
  • Calories from Fat 25
  • Total Fat 2.8g 4 %
  • Saturated Fat 0.5g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 11g 21 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 1.0mg 0 %
  • Sodium 235mg 10 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 2.6g 11 %
  • Sugars 4.6g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love cabbage, but this was not my favorite by any means.

How many eggs would I use instead of the egg substitute? I cannot use them at all per doctors' orders.

It's always good to follow your doctor's instructions! If you need to stay away from egg substitute then use 4 eggs instead of 1 cup substitute.

I had the same question so I googled how many eggs to 1 cup of egg substitute and this is what I found One egg equals 1/4 cup egg substitute. You can almost always replace substitute with real eggs, but the reverse is not necessarily true. Some egg substitutes are egg whites with added ingredients for color or texture.


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