Green Cabbage, Tomato, and Egg Terrine

A visually-stunning, lovely tomato-herb-and-egg based dish with the addition of VERY healthy and tasty cabbage.


  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tbsp dried onion flakes
  • 2 eggs
  • 1/4 cup fresh parsley, chopped
  • 1/2 medium sized tomato, cut into two-three slices
  • 1/3 cup of your favorite store-bought marinara sauce
  • 1 whole green cabbage leaf, rinsed
  • 1/4 cup chopped red bell peppers
  • water for boiling
  • Optional: black pepper, smoked paprika, extra garlic, crushed red peppers

Special equipment: 3-4 inch diameter ramekin and whisk

Prep time: 30 minutes
Yields: 1 serving


  1. Pour the olive oil into the ramekin and use a paper towel to amply grease the sides of the ramekin, leaving the rest of the oil at the bottom.
  2. Preheat oven to 400 degrees F.
  3. While oven is preheating, heat a medium sized pot of water until boiling. Blanch cabbage leaf for a few seconds by placing it directly into the boiling water, until leaf is completely malleable, up to 30 seconds. Remove the cabbage leaf from the water, and then place it open/’cup side’ up, into oiled ramekin. (i.e. with leaf edges open like a bowl.) Using a knife, poke a tiny hole through the cabbage at the bottom of the ramekin, allowing for some of the egg to leak and cook into the ramekin shape.
  4. Layer the tomato slices at the bottom of the cabbage leaf cup.
  5. Whisk eggs together with garlic powder, onion flakes, and other desired seasonings.
  6. Reserving half of the egg mixture, pour half directly over tomato slices in the ramekin. Some will drain through to the bottom of the ramekin.
  7. Reserving half of the parsley, layer directly over egg-and-tomato.
  8. Pour marinara sauce over the layers, and top with red bell peppers.
  9. Top with the last of the reserved parsley, and cover with the remaining egg mixture. Contents should still be a tiny gap below the top of the ramekin, to prevent spilling.
  10. Fold cabbage leaf over the contents, (dotting top of cabbage leaf with any remaining egg mixture in your bowl for extra browning effect,) and bake for 25 minutes or until eggs are no longer runny inside. **Tip: place ramekin on top of a baking tray in the oven for easy removal.
  11. Remove terrine from the oven once done and place on top of a heat-proof plate. Using a spatula in one hand (and protecting your other hand with an oven mitt,) carefully loosen terrine from the sides by edging the spatula around the cabbage leaf’s edge.
  12. Place another plate directly on top of the ramekin and invert both plates with the ramekin, turning it upside-down onto the top plate. Remove the inverted ramekin, leaving the terrine on the plate. Enjoy!

Yasmine’s Notes:

Although this one can be a little fiddly in getting the eggs to cook JUST right, when you master it, the results are beautiful. And even if you don’t perfectly master it right away? The terrine itself is still made of some downright tasty stuff to eat together, so long as it’s fully cooked!!!

Take it from me. 😉


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