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.