Fridge Friend Recipes
Creamy Sauerkraut and Red Cabbage Bake with Eggs recipe
This hearty bake brings together sharp sauerkraut, sweet red cabbage and a rich cream-and-egg sauce. It is simple, comforting and full of savoury flavour.
50 min · Medium · Home-style European Jump to method
Ingredients
- 6 Eggs
- 200 ml Single Cream
- 180 g Sauerkraut
- 250 g Red Cabbage
- 1 tbsp Plain Cooking Oil
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 212 kcal |
| Protein | 10.8 g |
| Carbohydrates | 8.7 g |
| Fat | 15.6 g |
| Saturated fat | 6.8 g |
| Fibre | 2.8 g |
| Sugar | 4.9 g |
| Sodium | 300 mg |
Why this works
Moderate-protein, fairly low-carbohydrate dish with a substantial amount of fat from cream and eggs; not especially low in saturated fat or sodium due to the dairy and sauerkraut.
Vitamin C and antioxidants. Red cabbage contributes vitamin C and anthocyanins, which support immune function and provide antioxidant activity.
Protein and choline. Eggs provide good-quality protein and choline, supporting muscle maintenance and normal nervous system function.
Sodium caution. Sauerkraut and the added pinch of salt can make this dish relatively high in sodium, depending on the brand and draining/rinsing.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
- Cook the red cabbage until softened, then mix with the sauerkraut and place in a baking dish.
- Whisk the eggs with the single cream and pour over the vegetables.
- Bake until the centre is just set and the top is lightly browned.
- Rest for 5 minutes before serving.
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