Savory Filled Brownies

Posted by Alayne Gardner-Carimi on

Perfect for brunch, appetizers, or a side dish.

Ingredients (makes 12)
4 oz pancetta (or bacon)
1 onion, diced
1 Tbsp vomFASS Garlic Extra Virgin Olive Oil
1 small head cabbage, chopped
salt and pepper to taste
1 Tbsp dried dill
1 cup sour cream
5 eggs, lightly beaten
½ cup Greek yogurt
½ cup mayonnaise
1 cup flour, sifted
1 tsp baking powder
½ tsp baking soda
7 oz feta cheese, crumbled
1 Tbsp sesame seeds (topping)

Preheat your oven to 350°F.
Spray a 9”x13” baking dish with oil.
In a large skillet, cook pancetta until crispy. 
Remove to a paper towel lined plate. 
Wipe excess oil out of pan.
Add vomFASS Garlic Extra Virgin Olive Oil 
and onion to pan and sauté in the pan for 2-3 minutes. 
Add in the cabbage, season with salt and pepper and toss. 
Cover the pan and lower the heat. 
Cook the cabbage for about 10 minutes or until wilted. Stir occasionally. 
Transfer mixture to a platter lined with paper towels, and mix in the dill. 
Let it cool down.
For the batter, in a large bowl, mix the lightly beaten eggs with the mayo, sour cream, yogurt until smooth. 
Add in the flour and baking soda and baking powder and mix until combined.
Transfer 2/3 of the batter to your baking dish and spread out evenly.
Top with the cabbage mixture and spread out evenly. 
Top with the feta and the pancetta evenly. 
Then spread on the remaining batter. 
Sprinkle with the sesame seeds and bake for 1 hour to 1 hour and 10 minutes. Allow to cool 20 minutes prior to slicing.

Mighty Cabbage

Caramelized Cabbage

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