Cabbage and meatloaf casserole
Description
The recipe won't take much time. You can use any kind of minced meat for this casserole—it turns out delicious with chicken, beef, or pork. Both young and mature cabbage work well—only the cooking time will differ. Peel and finely chop the onion. Sauté it, then add the minced meat, season with salt and pepper, and fry until all the liquid has evaporated. Shred the cabbage and grate the carrots. Mature cabbage should be simmered with a small amount of water for about 10 minutes; young cabbage doesn't require this step. Mix the cabbage, carrots, minced meat, and breadcrumbs together. Transfer the mixture into a greased baking dish. Beat the milk with eggs and pour it over the mixture in the dish. Sprinkle grated cheese on top, if desired. Bake in the oven at 180°C (356°F) for 30–40 minutes. The casserole is ready when it has a golden-brown crust and fills the apartment with an appetizing cabbage-and-meat aroma. Serve the casserole hot, cut into portions, drizzled with sour cream and sprinkled with dill.