Cabbage-rice casserole

Boil the cabbage in salted water for about 5 minutes. Cool slightly so that the eggs do not curl. Put in a blender with 2 eggs, sour cream, flour and soda, beat. Grease the baking dish with oil. Mix the boiled rice with the egg and put in the tin. Pour the sauce from the blender on top with an even layer. Bake for 20 ~ 25 minutes at 160 ~ 180 ° C. The cabbage soufflé should rise slightly and compact to an elastic consistency. It can be served as a separate dish or as a side dish to the bird.