White cabbage is an extremely healthy product that can be used to prepare many delicious vegetarian dishes. One of the options for its preparation is baking in the oven or in the microwave as a side dish or as an independent dish.
The popularity of this vegetable is due to its availability, usefulness, excellent taste, ease of preparation, as well as the possibility of long-term storage.
There are many recipes for baking cabbage. This is because it can be combined with almost any other product, be it meat or vegetables. However, the general principle of cooking cabbage casseroles is almost the same, and therefore in the end you just need to decide in combination with what products it will be prepared.
One of the simplest recipes is a white cabbage casserole under egg filling. It requires 1 kilogram of white cabbage; 2 eggs; 200 grams of milk, semolina and butter; ground black pepper and salt to taste.
The cabbage needs to be finely chopped, salted and lightly crushed with your hands, so that it becomes a little softer and lets in a little juice. While the cabbage is infused, you need to prepare the filling for the future casserole. To do this, melt the butter and pour a mixture of milk and semolina into it, thoroughly mixing the resulting mixture. Then you need to drive eggs into it, pepper, add salt if necessary and mix everything again. Grease the baking dish with butter or margarine, and then put the chopped cabbage into it and pour the egg-milk mixture. It is necessary to cook the dish in the oven at temperatures up to 220-250 degrees. The baking time is approximately 30 minutes.
In this recipe, semolina is a kind of filler that increases the calorie content of the prepared dish. You can use other cereals instead.
Another common recipe for white cabbage casserole also contains egg filling, but it is slightly more difficult to perform. This is a casserole made from cabbage and cottage cheese.
To prepare it, you need half a head of cabbage, 250 grams of fat cottage cheese, 150 grams of cheese, 4 eggs, 50 grams of butter, 1.5 cups of milk, 2 tablespoons of flour, 4-5 cloves of garlic, 1 tablespoon of starch, 1 onion, dill seeds, caraway seeds, ground black pepper and salt.
Make the sauce first. To do this, melt about a third of the butter in a frying pan, add flour, fry it, and then slowly and in small portions pour in milk. The mixture must be boiled until it thickens.
Next, you need to cut the onion into thin half rings, chop the garlic and fry them in the remaining oil. Chop the cabbage very finely, add to the onions and garlic, season with herbs, pepper, salt and darken for a while under the lid.
At the same time, add egg yolks to the cooled sauce and beat, and then add whites and starch whipped in a separate bowl. The mixture must be thoroughly mixed.
By the time the eggs are added, the sauce must be cooled down, otherwise, under the influence of temperature, they will simply curl.
Then you need to mix the cabbage, cottage cheese and half of the pre-grated cheese. Grease the baking dish with butter, put the cabbage-curd mass into it, pour the sauce over it and sprinkle gently with the second half of the cheese. You need to cook the casserole in the oven at temperatures up to 180 degrees for 50 minutes.
