Weight Watchers Savory Cabbage and Carrot Bake
Weight Watchers Savory Cabbage and Carrot Bake combines tender cabbage, sweet carrots, aromatic garlic, and reduced-fat cheddar in a comforting oven-baked side dish. Measured amounts of cheese and oil make it a useful option for readers planning meals around their personal WW Points budgets. It is easy to portion, pairs well with lean protein, and can be prepared ahead for convenient lunches or dinners. Serve it warm for a simple, vegetable-forward addition to your meal.
Ingredients
- 6 cups finely shredded green cabbage about 600 g
- 2 medium carrots peeled and grated (about 120 g)
- ½ cup finely chopped yellow onion about 75 g
- 2 large eggs
- ½ cup plain fat-free Greek yogurt
- ½ cup shredded reduced-fat cheddar cheese about 55–60 g
- ¼ cup all-purpose flour about 30 g
- 1 teaspoon olive oil
- 2 cloves garlic minced
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon salt or to taste
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an approximately 8-by-8-inch baking dish with cooking spray.
- Remove the cabbage core and shred the leaves into thin, even strips. Peel and grate the carrots, finely chop the onion, and mince the garlic.
- Heat the olive oil in a large nonstick skillet over medium heat. Cook the onion for about 2 minutes, add the garlic, and stir briefly until fragrant.
- Add the cabbage and carrots. Cook for 6–9 minutes, stirring frequently, until softened and wilted. Allow excess liquid to evaporate.
- In a large bowl, whisk the eggs and Greek yogurt. Stir in the flour, paprika, black pepper, salt, and shredded cheddar.
- Let the vegetables cool slightly, then fold them into the egg mixture until evenly coated. Drain any excess liquid before combining.
- Spread the mixture evenly in the prepared baking dish without packing it too tightly.
- Bake for 30–40 minutes, until the center is set and the top is lightly golden. Check that the center reaches 160°F (71°C).
- Let the bake rest for 5–10 minutes before cutting it into six equal servings. Garnish with parsley if desired and serve warm.