Beetroot and Cabbage Casserole
recipe

A delicious and nutritious oven dish that combines the sweetness of beetroot with the traditional flavor of cabbage casserole. Perfect for a weekday dinner or festive table.
Preparation Time: 1 hour
Serving Size: 4 servings
Ingredients:
- 500 g beetroot
- 400 g cabbage
- 2 apples
- 2 dl rice
- 1 onion
- 3 dl vegetable broth
- 150 g feta cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp fresh thyme (or 1 tsp dried)
Instructions:
1. Peel and dice the beetroot and apples into small cubes. Finely chop the onion and cabbage.
2. Heat olive oil in a large skillet, add onion and cabbage, and sauté until softened.
3. Add the diced beetroot and apples along with the rice. Mix well.
4. Pour the vegetable broth into the mixture and season with salt, black pepper, and thyme. Let it simmer on low heat for about 10 minutes.
5. Transfer the mixture to a baking dish and crumble feta cheese on top.
6. Bake at 200°C (392°F) for about 30 minutes, until the top is beautifully golden brown.
7. Allow to cool slightly before serving.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 8 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 5 g

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