Young cabbage casserole
Description
Goes perfectly with tea and coffee. For preparation, only young cabbage is suitable, because fully mature cabbage will not be tender and will stay tough. In winter, white cabbage can be replaced with Napa cabbage, and tomatoes with ketchup.
Instructions
- 1
Step 1
Prepare all the ingredients you need for a young cabbage casserole. Remove the top and soiled leaves from the cabbage. Wash the cabbage and tomatoes and pat them dry.
- 2
Step 2
Shred the cabbage into thin strips. Grease an 18-centimeter baking dish with vegetable oil, add the cabbage, and press it down evenly.
- 3
Step 3
Dice the tomatoes into small cubes and arrange them on top of the cabbage.
- 4
Step 4
Break the eggs into a bowl, pour in the milk, and season with salt and pepper. Mix everything thoroughly, then pour the mixture over the cabbage and tomatoes. Press the cabbage down a little more so it is submerged in the egg-and-milk mixture.
- 5
Step 5
Grate the cheese on a medium grater and sprinkle it over the top of the casserole.
- 6
Step 6
Place the dish with the casserole in a hot oven and bake at 180°C for 30–40 minutes. Remove the finished casserole from the oven, let it cool slightly, and serve.
- 7
Step 7
Remove from the oven and serve warm or cooled.