Description
Girls, I apologize for repeating this recipe. It was originally posted on February 11, 2014 Today accidentally found out that he had disappeared, the cause unknown to me. In the cold season cabbage is one of the most consumed vegetables. Cabbage is a unique product that in its composition it has a huge number of various healthy vitamins and nutrients such as potassium, phosphorus, sugar, fats, fiber, volatile, enzymes and vitamins. Cabbage souffle (casserole) was very gentle! Cooking time: 60 minutes
Ingredients
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Garlic powder
0.5 tsp
-
Carrots
1 piece
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Semolina
2 Tbsp
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Allspice
0.25 tsp
-
Pepper
0.17 piece
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Sour cream
2 Tbsp
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Salt
0.25 tsp
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Bread crumbs
2 Tbsp
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Cheese
85 g
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Butter
40 g
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Chicken egg
2 piece
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Cabbage
400 g
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Melted butter
0.5 Tbsp
Cooking
Cabbage cut into small cubes - photo 1. Carrots grate on a coarse grater - photo 2. Pepper cut into random - photo 3. Heat the pan with ghee and put into it the vegetable mix - photo 4.
The pan cover with a lid, lightly fry (stew) vegetables 10 minutes, stirring occasionally. The first 5 min. on high heat, then reduce on medium heat for another 5 min. Salt, pepper - to taste.
After 10 min the vegetables look so.
Eggs vzbit in a solid foam.
In the eggs add the soft butter - from the total amount a small piece, sour cream, semolina, salt, pepper, garlic powder.
Beat again, add cheese, mix well.
To this mixture add the vegetables, 1 tbsp of breadcrumbs, mix
Form for baking grease oil, sprinkle with breadcrumbs.
Put into a form our mixture, cover with breadcrumbs and sprinkle butter. Bake in a preheated 180* C oven until souffle (casserole) are brown. I baked 40 minutes and left in the turned off oven for 20 min.
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