Description
I love to cook casseroles - sea, no, ocean of possibilities, a riot of imagination... you can use any products that are in small numbers... Come inside, maybe you will be interested in... Today we have a multi-layered casserole.
Ingredients
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Mushrooms
300 g
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Cabbage
600 g
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Onion
2 piece
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Carrots
120 g
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Chicken fillet
2 piece
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Potatoes
300 g
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Butter
0.5 tsp
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Milk
1.4 cup
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Chicken egg
1 piece
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Flour
1.5 Tbsp
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Greens
2 Tbsp
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Garlic
1 tooth
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Cheese
2 Tbsp
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Black pepper
-
Salt
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Parmesan
Cooking
To prepare the products. Wash vegetables and clean. Mushrooms thawed. Meat to wash and dry. Cabbage finely chopped, place them in a colander, pour over boiling water and immediately rinse with cold water. Squeeze the cabbage.
For the first layer: 1 onion minced, carrots grate on a coarse grater. Fry until Golden brown onions,
Add the carrots and sauté a couple of minutes.
Add the cabbage and simmer until soft. Salt.
For the second layer of meat cut into very small cubes and fry quickly, season with salt and pepper to taste. Peel the potatoes and then boil in salted water.
Until cooked cabbage, prepare the mushroom layer. To do this, slice the mushrooms. The second onion chop and fry until Golden brown, add the mushrooms and fry all together until the liquid evaporates. Add 1/2 tbsp flour, mix,
pour the cream and stew until the sauce thickens.
Stir in the chopped garlic and parsley. Salt and pepper to taste.
When the potato is cooked, drain the broth, potatoes, dried, crushed into a puree. Add butter, 1/4 Cup milk and 1/2 beaten eggs. Mix well.
To make the sauce: fry until light brown color and nutty flavor 1 tbsp. flour (without top),
Pour 0.5 cups of milk, quickly stir and put on fire. Simmer until the sauce thickens. Add to taste salt and pepper, stir in grated on a coarse grater cheese.
A little grated cheese to mix with the cabbage stuffing.
Now all the components for our casseroles ready, it's time to collect it. In the cabbage, add 2-3 tbsp of the sauce and stir.
Spread in a greased form, to level.
Cabbage evenly spread the meat.
Put puree into a pastry bag and squeeze out in the form of rosettes around the edge of casserole.
In the middle put the mushroom stuffing.
"Roses" sprinkled with vegetable oil. On top of all sprinkle with a couple pinches of Parmesan cheese, grated on a fine grater.
Put the casserole in the hot oven until it browned.
The finished pie to take out and give it a little cool.
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