Cabbage casserole is a versatile dish that can be served for breakfast, lunch or dinner. You can also take it with you to work for a snack and even serve it on the holiday table. Tasty, satisfying, appetizing and very quick and simple – these are the main advantages of such a snack. It turns out even tastier and easier than cabbage pie! We tell you how to cook.
Ingredients:
- white cabbage – 500 g;
- carrots – 1 pc.;
- eggs – 6 pcs.;
- sour cream – 150 g;
- cheese – 150 g;
- dried parsley – 1 tsp;
- salt – to taste.
Preparation:
- Finely chop the cabbage, add salt and crush with your hands until the juice releases.
- Grate the carrots, add to the cabbage and stir.
- Combine eggs, sour cream, salt and dried parsley, beat with a whisk. Coarsely grate the cheese.
- Pour the mixture over the vegetables and add half the cheese, stir and place in a baking dish.
- Flatten, sprinkle with remaining cheese and bake for 40-45 minutes at 180 degrees.
The casserole turns out golden brown, aromatic and very juicy! Cabbage pie doesn't hold a candle to such a delicacy. However, there is one caveat: the dish will turn out perfect if you use a young head of cabbage. If the cabbage is old, then lightly stew or boil it before cooking so that it is soft in the finished dish. Otherwise, follow the rules, and your cabbage casserole will be received with a bang by your household!
