Cabbage finely chopped, boil until almost cooked. Drain in a colander to completely drain off the water. Boiled, I measured out the amount of cabbage with liter pail of mayonnaise - 1 pail-Packed cabbage. In a large deep frying pan or skillet heat the rust. oil, add arbitrarily chopped onion and finely chopped fresh herbs to taste (not dill, I had a mixture of Basil and parsley). Fry a little, add the beef and spices. Cook, stirring, for a few minutes.

Add punched in the blender with a slice of ginger (ginger is not mandatory, to taste), tomatoes in their own juice. Cook for about five minutes, to evaporate excess liquid. Add the cabbage, Parmesan cheese, mix well. Adjust for salt and spice. To give the filling cool.

Beat eggs with a mixer with milk, cream, mustard and a pinch of salt. Enter the sifted flour and cornstarch, beat well. To add a fill to the stuffing and mix thoroughly. Ceramic form (my diameter 26cm, height 5cm) apply a liberal amount of rust. butter, sprinkle with breadcrumbs. Spread the prepared ground, leveled.

Put in a preheated 200 degree oven. Get through 15 minutes and liberally sprinkled with grated cheese which melts well.. Bake another 10 minutes. Give the casserole to rest in the oven for another 5 minutes. To get, cool down a bit. Can be served as hot or cold, with sauce or just.