Baked Chinese Cabbage and Potato Egg Casserole with Mozzarella and Creamy Garlic Mustard Sauce

This Baked Chinese Cabbage and Potato Egg Casserole is a light yet satisfying dish that blends crisp vegetables, fluffy eggs, and melty mozzarella into a savory bake full of texture and flavor. Thinly sliced cabbage is softened with hot water, grated potatoes add earthiness and body, and the mixture is seasoned with garlic, herbs, and bell pepper for a fresh, herbaceous aroma. Baked until golden and topped with juicy tomato slices, green onions, and melted mozzarella, it’s served with a creamy garlic mustard sauce that adds a rich, tangy finish. Perfect for breakfast, lunch, or a light dinner, this casserole is colorful, nutrient-rich, and family-friendly.

Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings
Cuisine: European-Fusion / Light Comfort Food

Ingredients

For the Casserole:

• 1 medium Chinese cabbage

• 3 medium potatoes, peeled and grated

• 6 eggs

• Salt, to taste

• Black pepper, to taste

• 2 garlic cloves, minced

• 1 teaspoon Provencal herbs

• 1 bell pepper, finely chopped

• 2 tomatoes, thinly sliced

• 1–2 spring onions, finely chopped

• 100 g (3.5 oz) mozzarella cheese, shredded

• 2 tablespoons tomato sauce for pizza (or marinara)

For the Sauce:

• 2 tablespoons sour cream or plain yogurt

• 2 tablespoons mayonnaise

• 2 teaspoons French mustard

• 1 garlic clove, minced

• Salt and pepper, to taste

Step-by-Step Cooking Directions

Step 1: Prepare the Chinese Cabbage
Thinly slice the Chinese cabbage and place it in a large bowl. Pour boiling water over the cabbage and let it soak for 15 minutes to soften. Then drain well and gently press out any excess moisture.

Step 2: Prep the Potatoes
Grate the peeled potatoes using the coarse side of a grater. Rinse under cold water to remove excess starch, then drain and press gently to dry. This helps prevent sogginess during baking.

Step 3: Whisk the Eggs
Crack the 6 eggs into a bowl. Season with salt and pepper. Beat thoroughly until light and well mixed.

Step 4: Combine the Casserole Mixture
In a large mixing bowl, combine the softened cabbage, grated potatoes, and beaten eggs. Add minced garlic, Provencal herbs, and chopped bell pepper. Stir everything together until evenly combined.

Step 5: First Bake
Preheat your oven to 180°C (350°F). Line a baking sheet or shallow casserole dish with parchment paper. Spread the cabbage-potato-egg mixture evenly on the baking tray. Bake in the preheated oven until golden brown, about 20–25 minutes.

Step 6: Prepare the Topping
While the base is baking, slice the tomatoes and chop the spring onion. Once the base is golden, remove it from the oven. Spread a thin layer of pizza tomato sauce on top, arrange tomato slices evenly, sprinkle spring onions, and top with shredded mozzarella.

Step 7: Final Bake
Return the casserole to the oven and bake for another 10 minutes until the cheese is melted and bubbly with golden edges. Remove and allow it to cool slightly before slicing.

Step 8: Make the Creamy Garlic Mustard Sauce
In a small bowl, whisk together sour cream (or yogurt), mayonnaise, French mustard, minced garlic, salt, and pepper. Mix until smooth. Chill in the fridge until serving.

Step 9: Serve and Enjoy
Slice the casserole into squares or wedges. Serve warm with a spoonful of the creamy mustard sauce on the side.

Nutritional Information (per serving)

• Calories: 360

• Protein: 15g

• Carbohydrates: 18g

• Fat: 24g

• Fiber: 3g

• Sugar: 4g

• Sodium: 510mg

The Origins and Popularity of the Recipe

This dish blends elements of rustic European vegetable casseroles with Mediterranean flavors and Asian ingredients like Chinese cabbage. Egg bakes and potato casseroles are popular across many cuisines for their simplicity and versatility. Adding Chinese cabbage introduces a gentle crunch and lightness, making the dish unique and balanced. The addition of fresh vegetables, herbs, and a creamy sauce elevates it to a modern, wholesome bake that suits various dietary preferences.

Reasons Why You’ll Love the Recipe

• Naturally gluten-free and vegetarian-friendly

• Uses simple, affordable, fresh ingredients

• Satisfying and nutritious without being heavy

• Great for meal prep or family meals

• Delicious hot or cold

• Perfect balance of creamy, cheesy, herby, and fresh

Health Benefits

• Chinese cabbage is rich in fiber, vitamin C, and antioxidants

• Potatoes offer complex carbs and potassium

• Eggs provide high-quality protein and brain-boosting nutrients

• Tomatoes and bell peppers are high in lycopene and vitamin A

• Garlic and herbs promote immune and cardiovascular health

Serving Suggestions

• Pair with a side salad of cucumbers, radishes, and lemon vinaigrette

• Serve with toast or fresh bread for a more filling meal

• Add pickled vegetables for acidity and contrast

• Include a fruit platter for a colorful brunch setup

• Excellent for picnics or lunchboxes

Cooking Tips

• Don’t skip soaking the cabbage—it helps achieve the perfect texture

• Rinse the grated potatoes thoroughly to prevent gumminess

• Use a parchment-lined baking tray for easy cleanup and removal

• Let the casserole cool before slicing for neater portions

• Adjust herb seasoning to match your preference—thyme or oregano work well too

Variations to Try

• Add cheese inside: Mix in crumbled feta or gouda into the base

• Make it spicy: Add chopped chili or hot sauce to the egg mixture

• Add meat: Include cooked chicken, turkey, or sausage for extra protein

• Use other greens: Replace Chinese cabbage with spinach or kale

• Top with seeds: Sprinkle sesame or sunflower seeds for crunch

Conclusion

This Baked Chinese Cabbage and Potato Egg Casserole with Mozzarella and Creamy Garlic Mustard Sauce is a flavorful, light, and satisfying option that’s great for any time of day. It’s easy to prepare, packed with nutrients, and perfectly balanced with creamy, crispy, and juicy elements. The savory base and herby sauce make every bite dynamic and comforting, while the colorful vegetables ensure it’s as beautiful as it is delicious. Whether for brunch, lunch, or a meatless dinner, this dish is a fresh addition to your home menu.

10 Comprehensive FAQ Section

1. Can I use regular cabbage instead of Chinese cabbage?
Yes, though Chinese cabbage is softer and sweeter. If using regular, sauté it first for 5–7 minutes.

2. Is this recipe good for meal prep?
Definitely. It keeps well in the fridge for 3–4 days and reheats beautifully.

3. Can I freeze the casserole?
Yes, freeze slices individually and reheat in the oven at 160°C (320°F) until warmed through.

4. What’s a good substitute for mayonnaise in the sauce?
Use Greek yogurt or sour cream alone if you prefer a lighter version.

5. Can I make it dairy-free?
Yes, use a dairy-free cheese alternative and a vegan mayo substitute for the sauce.

6. Is this recipe kid-friendly?
Very! The mild flavors and cheesy top are appealing to most kids.

7. Can I add meat to the base?
Yes. Add pre-cooked and chopped chicken, ham, or ground meat to the egg mixture.

8. What herbs can I use if I don’t have Provencal herbs?
Try dried oregano, basil, and thyme as substitutes.

9. Can I use shredded carrots or zucchini too?
Absolutely! Both work great in the egg and vegetable mix.

10. What’s the best way to reheat this dish?
Reheat in the oven for 10–15 minutes at 160°C (320°F), or microwave individual slices for 1–2 minutes.