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Vegetable casserole
1 serving
Cut carrots, turnips and cabbage into straws; let the carrots and turnips go together, and the cabbage separately. Combine vegetables, add sautéed onions, pour in semolina and bring to a boil. Add potatoes cooked, dried and wiped, as for mashed potatoes, green peas to the vegetable mass, mix well and divide into serving pans or baking trays, greased and sprinkled with crumbs; surface align, grease with sour cream, sprinkle with grated cheese and bake the dish. Separately serve sour cream or milk sauce, sour cream or sour cream-tomato
Cut carrots, turnips and cabbage into straws; let the carrots and turnips go together, and the cabbage separately. Combine vegetables, add sautéed onions, pour in semolina and bring to a boil. Add potatoes cooked, dried and wiped, as for mashed potatoes, green peas to the vegetable mass, mix well and divide into serving pans or baking trays, greased and sprinkled with crumbs; surface align, grease with sour cream, sprinkle with grated cheese and bake the dish. Separately serve sour cream or milk sauce, sour cream or sour cream-tomato
potatoes - 100 g, white cabbage - 40 g, carrots - 40 g, turnips - 20 g, onions - 10 g, eggs - 0.2 pcs., green peas - 30 g, margarine - 15 g, semolina - 10 g, ground crumbs - 10 g, sour cream - 5 g, sauce - 75 g, or butter - 10 g
