Casserole got its name very simply, as it is a dish that needs to be baked. When and where exactly the casserole appeared is not known exactly. There is an assumption that the dish was prepared everywhere throughout Europe and in the CIS countries.
Zapekanka is not a dish of haute cuisine. It was invented in order to save money. Housewives did not throw away leftovers from the table, but prepared dinner or lunch from them. That is, the leftovers were baked together, which became known as casserole.
Later, the dish was improved, many types of casserole began to appear. Let’s talk about a vegetable casserole of cabbage.
Ingredients for cabbage casserole:
- cabbage – kg;
- onions – pcs.;
- carrots – pcs.;
- eggs – 5 pcs;
- flour – tbsp;
- parsley – bundle;
- garlic – 3 cloves;
- salt – ½ tsp.
Preparation of cabbage casserole:
Shinkuem finely cabbage cauliflower, while the upper leaves and pith should be removed.
Fry
the onion
in a frying pan in vegetable oil for a couple of minutes. Grate the peeled carrots on a coarse grater, put them to the onions and mix.
On the vegetable layer put the shredded cabbage, evenly distributed in the pan. Cover the pan with a lid and stew cabbage on low heat for 5-7 minutes.
At this time, chop parsley and press garlic. Stir the cabbage and continue to stew for 5 minutes under the lid.
In a bowl break the eggs, salt and beat. Add the braised cabbage, parsley and garlic to the beaten eggs and mix thoroughly.
Put the cabbage mass in a skillet covered with parchment.
Bake the dish on low heat under a lid for 5-7 minutes, and then turn to the other side.
The second side is also baked for 5-7 minutes on low heat.
The result is an excellent cabbage casserole. This is a healthy dish that even children will eat.
