Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients: take the cabbage fresh or young, choose a medium -sized carrot and 6 class eggs. Sour cream can be taken 10% or 15%, if 20% was not at hand.
Cheese choose high -quality, hard or semi -hard, without adding dairy fat substitutes. It is such surrogates that give an unpleasant taste when melting and, in general, are able to spoil the dish.
Instead of parsley, you can take a cilantro. Dill is also suitable, but it will be more intrusive to taste. Instead of fresh greenery, you can take dried. True, I do not advise experimenting with Italian cuisine or a mixture of Provencal greenery for dishes with cabbage.
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Step 2
Finely chop the cabbage. I use the Borner grater with the “Brus-7 mm bar”. It perfectly gets crushed cabbage, which is well baked in the casserole.
What graters in the kitchen help save time
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Step 3
Transfer cabbage into a large bowl in which the whole mixture will be prepared. Add 1 tsp. Salt and thoroughly mumble with your hands until the juice appears. In fresh cabbage, it occurs quickly, literally after a minute.
You may be interesting:
How to store cabbage?
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Step 4
Grate the carrots on a large or medium grater.
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Step 5
Grate the cheese on a coarse grater.
At this stage, you should turn on the oven to warm up: 210-220 degrees, upper and lower heating.
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Step 6
Prepare the fill: beat the eggs with a whisk with salt and add sour cream to them.
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Step 7
Pour chopped parsley and mix thoroughly.
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Step 8
Pour the carrots to the cabbage and pour the fill.
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Step 9
Add half the grated cheese and pepper.
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Step 10
Mix thoroughly with a spatula. According to the consistency, the casserole will be thick, not spreading.
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Step 11
Lubricate the baking dish in the oven with butter and lay out the casserole of cabbage with cheese.
Important: when using silicone form, it is not necessary to lubricate with oil.
I used a form with a diameter of 22 cm, but for the dish you can take a larger dishes, for example, 24 or 26 cm.
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Step 12
Cover the shape with foil and send it to a well -heated oven. Bake 40-45 minutes at 210-220 degrees.
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Step 13
After 40-45 minutes, remove the foil. The casserole of cabbage with cheese from the oven will still be liquid and raw, but along the edge it will become noticeable that the eggs were “grabbed”. Put back in the oven and bake for another 15-20 minutes.
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Step 14
Get out the casserole and sprinkle with grated cheese. At this point, she will be covered with a light golden crust, the bottom and sides will also become baked.
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Step 15
Bake for 15 minutes, lowering the temperature to 180-190 degrees. As soon as the crust becomes golden, get the casserole.
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Step 16
Give a casserole of cabbage with cheese to cool a little, 20-25 minutes, so that it is easier to cut, and it did not fall apart. Then cut off the portions and serve to the table.
Bon appetit!
📌 Other recipes of casseroles with cabbage, see 👉🏻 HERE
