This broccoli and cabbage dish ups your dietary requirements for the holidays by making it taste like your favorite mac and cheese without the pasta. This dish is smothered in a rich, creamy butter sauce with tender broccoli and cabbage, which provide the disease-fighting antioxidants. The great finishing crunch is provided by the stale panko croutons and parmesan cheese. Read on for our practical advice, including how to prepare this meal in advance. Tips from the EatingWell Test Kitchen These are the key points we used to create and examine this formula in our Test House to make sure it works, tastes wonderful, and is good for you as well! Although we prefer the mixture of broccoli and cabbage, you can also use either fruit on its own. We very advise using raw vegetables over cooled ones because fresh produce will enhance both your casserole’s flavor and texture. To save time on planning, consider buying prepackaged raw flowers. Most soups, including this meal, call for complete milk, which is key to achieving a damp, rich and creamy food. Nutrition Notes Broccoli and cabbage are both other vegetables with a ton of health advantages. These cabbage have it all, from vitamins and minerals to antioxidants. If you eat them frequently, you’ll help reduce the swelling in your body, as well as your risk of cancer and heart disease. Milk does, however, do a body great. It promotes bone and muscle heath by including protein and calcium as well as vitamins D and B12. If you drink milk every time, you may even stop cognitive decline. Cheese properly complements the cabbage and cauliflower—and might just be what converts perhaps the biggest veggie-shunner. Since it’s made from milk and cream, it brings more protein and calcium to this dish.

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