Cabbage and Carrot Casserole
Description
You can prepare cabbage-carrot casserole with various ingredients—smoked meat, for example. However, I prefer it with mushrooms, as in my opinion, they perfectly complement the flavor of cabbage and carrots. The result is a very appetizing "trio." Clean the cabbage and finely shred it. Melt butter in a skillet and lightly sauté the cabbage—it should not turn brown, just absorb the butter and soften slightly. Pour in water or milk, add salt and coriander, sprinkle in semolina, and mix thoroughly. Rinse the mushrooms, slice them, and boil with bay leaf and pepper. Do not discard the broth—it will be needed later! Peel and finely chop the onion. Sauté in butter until golden, then add the mushrooms. Fry for about 10 minutes until a golden crust forms, then season with salt. On a separate skillet, lightly sauté grated carrots. Grease a baking dish with butter and sprinkle with breadcrumbs. Layer the ingredients: cabbage, mushrooms with onions, carrots, and then cabbage again. Top with grated cheese. Beat the eggs. Season the mushroom broth with salt, remove the bay leaf, stir in flour, and mix thoroughly until all lumps dissolve. Add the eggs and mix again. Pour this mixture over the contents of the baking dish. Place the dish in an oven preheated to 180°C (356°F) and bake for 15–20 minutes, until a golden crust forms. Cut the finished casserole into portion-sized pieces and serve hot with sour cream and finely chopped dill.