Cabbage casserole without meat
Description
The recipe won't take much time. 1. Finely chop the cabbage, removing a few outer leaves beforehand. 2. Heat vegetable oil in a saucepan or a skillet with high sides. 3. Add the cabbage. Season with salt to taste and pour in a little water. If desired, add a bit of tomato paste or sauce to the recipe for the lenten cabbage casserole. Simmer the cabbage over medium heat until partially cooked. 4. Season with a little pepper and add a pinch of paprika. Pour in semolina and mix thoroughly. 5. After 3–5 minutes, remove the cabbage from the heat and let it cool slightly. 6. Grease a heatproof dish with vegetable oil and coat with breadcrumbs. 7. If possible, beat 1–2 eggs into the cabbage mixture. 8. Transfer the cabbage into the dish, smooth the surface, and place it in a preheated oven. 9. After about 20 minutes, the lenten cabbage casserole will be ready. Let it cool down completely before slicing neatly for serving. Sprinkle with fresh herbs, a pinch of paprika, or other spices on top. Serve hot.