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Cabbage casserole
6 servings2 hours your 40 min
This cabbage casserole recipe is perfect for diet, baby and vegetarian meals. In addition, cabbage casseroles are very simple to prepare.
White cabbage - 700 g, semolina - 100 g, Eggs - 1 pc., Ground breadcrumbs - 25 g, Sour cream - 100-150 g, or Sour cream sauce - 100-150 g, Margarine - 50-60 g
Prepare products according to the recipe for cabbage casserole.
How to make cabbage casserole: Clean the white cabbage from pollution and spoiled leaves, cut out the stud and shred with straws. 
Fold the chopped cabbage into a sauté pan or fish cauldron with a low layer (25-30 cm), pour a little water or broth (20-30% ml 140-180 the weight of cabbage), add margarine and, closing the lid, simmer until tender (40 minutes at low heat). If necessary, if all the water boils, you can pour another 50-70 ml of water. 
Then pour in the semolina, scattering it over the surface and continuously mixing the mass. Boil for 5-10 minutes. 
Cool slightly (40-50 °), introduce raw eggs, salt and mix well. 
Turn on the oven. Grease the tray with fat and sprinkle with crumbs (1-2 tbsp). 
Put the mass on a baking tray or portion pans, greased and sprinkled with crumbs, level the surface. 
Lubricate the surface of cabbage casserole with sour cream. You can sprinkle the surface of the casserole with crumbs or even grated cheese and sprinkle with butter. 
Cabbage casserole is baked in a roasting cupboard until a dark golden crust forms on the surface and the product is completely heated (30-40 minutes at a temperature of 180 degrees). 
Cabbage casserole is ready!Served cabbage casserole with sour cream or sour cream sauce, the sauce can be served separately. Also, cabbage casserole is cooked with cottage cheese. To do this, wipe the cottage cheese (250 g) with sugar (35 g), combine with the finished cabbage mass and then cook as described.
