A delightful twist on the classic cabbage au gratin, this recipe combines fresh vegetables with a creamy, cheesy topping for a comforting dish.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Butter a medium-sized casserole dish to prevent sticking.
Use a paper towel to evenly spread the butter.
In a frying pan, sauté the cabbage, carrots, and green onions in butter until they are tender but still have a slight crunch.
Cook over medium heat to avoid burning the butter.
Transfer the sautéed vegetables to the prepared casserole dish.
Spread the vegetables evenly for consistent baking.
In a mixing bowl, whisk together the half-and-half, eggs, Swiss cheese, seasoning salt, and black pepper.
Whisk until the mixture is smooth and well combined.
Pour the cream mixture over the vegetables in the casserole dish.
Pour slowly to ensure even coverage.
Sprinkle the top with fresh parsley, dried parsley, and Parmesan cheese.
Distribute the topping evenly for a golden crust.
Bake the dish uncovered for 30 to 35 minutes, or until the top is golden and bubbly.
Check the dish at 30 minutes to avoid overcooking.
Let the dish cool slightly before serving. Enjoy your cheesy cabbage bake!
Cooling allows the flavors to meld and makes serving easier.
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