One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Sunday, December 4, 2011

Cabbage and Carrot Cobbler


 According to my kids, it "sounds nasty" and looks nasty.  However, it tastes pretty good.  I've been looking for healthier meals, and more with vegetables we don't eat enough of.

The photo isn't that great, but it was taken at night.  Our lighting isn't that great in the kitchen.

It's baked with a crust and the vegetables are topped on it.  The recipe did not say to cover the dish, and the onions got crispy and delicious.  The onions are what gives this dish flavor.

Cabbage and Carrot Cobbler
1 cup water
4 cups shredded green cabbage
1 cup shredded carrots
2 onions sliced
1 1/4 cup plain White Wave dairyless (see notes)
1/4 tsp. salt
1/4 tsp. black pepper
2 cups whole wheat pastry flour
2 tsp. low-sodium baking powder
1/4 tsp. salt
1 cup soy or rice milk
2 Tbsp. olive oil


Preheat the oven to 375°F.


Place the water, cabbage, carrots and onion in a large pot.  Cover and cook over medium heat for 5 minutes.  Uncover and continue cooking an additional 5 minutes.  Stir in 1 cup of the Dairyless, salt and pepper.  Set aside.


Stir the flour, baking powder, and salt together in a mixing bowl.  Add the remaining 1/4 cup of Dairyless, milk and olive oil, and stir just to mix.  The batter will be quite thick.  Spread in a greased 9 x 13 inch backing dish.  Spread the cabbage mixture evently over the top and bake for 35 minutes.


(Source: Eat Right, Live Longer, by Neal D. Barnard)


Notes:  I did not have any plain yogurt (use in place of Dairyless), so I used sour cream.  It worked great.  Also, I used regular milk, but when we have it, I will make this with goat's milk. 

3 comments:

Candy C. said...

Interesting...do you drain the vegetables before stirring in the yogurt/sour cream? I imagine this is really tasty!

Kristina said...

I don't drain the vegetables, but I did scoop them out of the pan with a slotted spoon. It tastes great re-heated the next day too.

Heather's Blog-o-rama said...

That's an interesting recipe and I LOVE crispy, crunchy onions ;) :) I'll have to put this in my recipe file :) :) I wonder if you could use a non-dairy alternative like Almond milk or something like that? It would probably affect the consistency of the batter. I'm glad it turned out good :) Love and hugs from the ocean shores of California, Heather :)