Blood Sugar–Friendly Cabbage & Veggie Bake

Blood Sugar–Friendly Cabbage & Veggie Bake

Ingredients

• 4 cups green cabbage, shredded
• 1 medium zucchini, sliced or diced
• 1 bell pepper (any color), chopped
• 1 medium carrot, grated (optional, for slight sweetness)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt & pepper to taste
• Optional: 1/4 cup shredded cheese (mozzarella or cheddar)
• Optional protein add-ins: cooked chicken, turkey, or tofu

Egg Mixture (helps bind and add protein)

• 3 large eggs
• 1/3 cup milk (or unsweetened almond milk)
• Salt & pepper to taste

Instructions

1. Preheat Oven:
   Heat oven to 375°F (190°C).
2. Prep Veggies:
   In a large bowl, combine cabbage, zucchini, bell pepper, carrot, onion, and garlic.
   Toss with olive oil, Italian seasoning, paprika, salt, and pepper.
3. Bake Veggies First:
   Spread on a baking dish and bake for 15 minutes to soften.
4. Mix Egg Base:
   Whisk eggs, milk, salt, and pepper until smooth.
5. Combine:
   Pour egg mixture evenly over the softened vegetables.
   (Add cheese on top if using.)
6. Bake Again:
   Bake for 20–25 minutes, until set and lightly golden at the top.
7. Serve:
   Slice and enjoy warm — great as a main or side dish.

Why It’s Blood Sugar–Friendly

• Low in starch, high in fiber → slows glucose spikes
• Low glycemic veggies (cabbage, zucchini, peppers)
• Eggs add protein to support blood sugar control

Tips

• Add chopped tomatoes for moisture.
• For more protein, add cooked shredded chicken or ground turkey.
• Stores well for 3–4 days — great for meal prep.