Gut Happy Broccoli & Cabbage Bake
This is a great dish to make your gut happy. Loaded with brassica veggies (that are a great prebiotic fibre), bone broth and added collagen.
The great thing about this dish is that you can be free to experiment with any veggies you want, you can even add sausages or chicken pieces, and different flavoured broths from our extensive range will give you different flavours too. So go on and be adventurous, this is a fail proof dish!
Ingredients
2 Tbs coconut or olive oil
1 small head of broccoli cut into florets (I also cut the stem)
1/4 head red cabbage roughly chopped into 4cm chunks
Handful of kale roughly torn – stem removed
1 tsp your favourite meadow and marrow bone broth
¾ cup water
8 eggs
¾ cup coconut or almond milk
1 Tbs Dijon mustard
1 Tbs collagen powder
1 clove garlic, minced
Salt and pepper to season
Method
Preheat oven to 180 degrees.
Add broccoli and cabbage to a lined baking tray, smother with coconut oil, sprinkle with salt and pepper.
Bake for 10-15 minutes or until veggies are golden and soft.
Meanwhile crack the eggs into a bowl and add broth, water, coconut milk, collagen powder and the mustard.
Whisk until smooth. Season with salt and pepper.
Place the cabbage mixture into a pre-greased oven proof casserole/pie dish.
Add torn kale leaves on top, ensuring veggies form an even layer.
Pour over the egg mixture, bake for 10 minutes, rotate the dish and bake for a further 10 minutes or until egg is golden on top and set in the middle.
Allow to rest for 5 minutes before serving.