How to make a cabbage casserole at home? TOP 4 recipes with a photo of cabbage casserole. Secrets and tips of chefs. Video recipes.
Cabbage is a healthy vegetable packed with a huge amount of vitamins and minerals. Moreover, it has a pleasant taste. And cabbage is also a multifunctional product from which a variety of dishes are prepared. The most popular are cabbage soup and cabbage rolls, classic salads and pies. However, the recipes are not limited to these dishes. This vegetable makes an excellent cabbage casserole, which can be either vegetarian or meat. In this material, we will find out the TOP-4 different recipes for making cabbage casseroles at home.
Secrets and tips of chefs
- Cabbage casserole is made from raw, boiled, or sauerkraut. If the sauerkraut is very salty, rinse it before cooking to remove excess brine.
- Cabbage for casseroles is used whole leaves or in chopped form.
- Cabbage casserole can be prepared in layers (cabbage layer, sauce layer, filling layer) or all products are immediately mixed and filled with sauce.
- To get a beautiful crust, sprinkle the dish with cheese, pour sour cream or egg sauce.
- Cabbage casserole is prepared in combination with various products: with vegetables, meat, minced meat, fish, cereals, cottage cheese, pasta.
- Meat for casserole is cut into small pieces, thin plates or twisted into minced meat.
- It is better to wipe the cottage cheese through a fine sieve, twist it several times through a meat grinder or beat with a blender. Then the consistency will be uniform and without lumps.
- Onions, potatoes, carrots, zucchini, eggplants, and tomatoes are most often used as vegetables. If necessary, the fruits are peeled and crushed.
- The cereals are pre-cooked until half cooked or kept in boiling water.
- In addition to the main products, the casserole is flavored with spices and herbs such as paprika, oregano, marjoram, black pepper, salt, allspice.
- To make the casserole juicier, you need to pierce all the layers with a knife, and then pour the sauce on top.
- Prepare the dish in a well-heated oven or in a slow cooker. In the oven, the dish is baked for about an hour, but the specific time may vary depending on the specific recipe. In a slow cooker, the casserole will bake a little longer, and will not have a beautiful golden brown crust. However, a multicooker will retain most of the vitamins and need less fat to cook.
- Cabbage casserole is delicious both hot and cold.
Classic cabbage casserole
Light, nutritious and very tasty - the classic cabbage casserole. The ingredients are simple and affordable. It is prepared quickly, and you can use it both after cooking and in a cooled form.
- Caloric content per 100 g - 205 kcal.
- Servings Per Container - 4-6
- Cooking time - 1 hour 45 minutes
Ingredients:
- White cabbage - 600 g
- Carrots - 1 pc.
- Sour cream - 1 tablespoon
- Greens to taste
- Butter - for frying and greasing
- Cheese - 120 g
- Spices to taste
- Breadcrumbs - 1 tablespoon
- Flour - 1 tablespoon
- Onions - 1 pc.
- Eggs - 2 pcs.
Making the classic cabbage casserole:
- Free the fresh cabbage from the upper leaves, because they are usually dirty and rinse. Then chop finely and scald with boiling water to make it softer and softer.
- Peel and chop the onions into thin quarter rings. Peel and grate the carrots on a medium grater. Melt the butter in a skillet and fry the vegetables until golden brown.
- Stir the cabbage with the onions and carrots and place in a greased baking dish, sprinkled with breadcrumbs.
- Combine eggs with flour and sour cream, and beat with a blender until smooth and fluffy. Pour the egg mixture over the vegetables and stir.
- Grate the cheese on a coarse grater and cover the vegetables with shavings.
- Bake the classic cabbage casserole in a preheated oven to 180 ° C for 25 minutes.
Cabbage casserole with minced meat
Cabbage casserole with minced meat in the oven is a hearty dish. The food is soaked in the sauce, which makes the dish juicy. And the fiber contained in cabbage helps the body to digest meat faster and easier.
Ingredients:
- Cabbage - 1 head of cabbage
- Meat - 750 g
- Cheese - 150 g
- Carrots - 1 pc.
- Onions - 3 pcs.
- Tomato paste - 3 tablespoons
- Sour cream - 5 tablespoons
- Vegetable oil - 6 tablespoons
- Ground paprika - 1, 5 tsp
- Salt to taste
- Ground black pepper - a pinch
Cooking cabbage casserole with minced meat:
- You can take several varieties of meat to make the casserole tastier. Wash the meat, dry it and twist it into minced meat.
- Peel half of the onions, wash and also pass through a meat grinder.
- Toss the minced meat with the onion and season with the spices.
- Peel the remaining onions with carrots, wash and finely chop or grate.
- Heat vegetable oil in a skillet and fry the carrots and onions until golden brown. Add tomato paste, sour cream, spices and simmer covered for 5 minutes.
- Peel the cabbage from the upper leaves, wash and remove the leaves.
- Put cabbage leaves in a baking dish, minced meat on top and cover with vegetable sauce. Repeat 2-3 more layers and sprinkle with grated cheese.
- Cover the dish with a lid and send the cabbage casserole to the preheated oven to 200 ° C for 60 minutes.
Cabbage casserole with mushrooms in a pan
Delicious cabbage casserole turns out not only with meat, but also with mushrooms in a pan. Mushrooms with cabbage are a good tandem. The casserole is not greasy, but fragrant and satisfying.
Ingredients:
- Cabbage - 1 kg
- Onions - 3 pcs.
- Champignons - 350 g
- Semolina - 12 g
- Eggs - 6 pcs.
- Cheese - 300 g
- Cream - 250 ml
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - a pinch
Cooking cabbage casserole with mushrooms in a pan:
- Wash the cabbage, dry it and chop it into strips. Put it in a saucepan, cover with water and simmer until soft for 10 minutes.
- Wash the mushrooms with peeled onions, chop and fry in a pan in oil. If you are using fresh wild mushrooms, boil them for 20-25 minutes and then fry them.
- Combine stewed cabbage with fried mushrooms and onions.
- Combine eggs with cream, spices, semolina and pour the resulting mass into the cabbage with mushrooms. Add the grated cheese and stir.
- Grease a pan with thick walls and a bottom (preferably cast iron) with oil, sprinkle with semolina or ground breadcrumbs and evenly distribute the cabbage mixture.
- Send the cabbage casserole in a skillet to bake in a preheated oven to 210 ° C for 35 minutes.
Cabbage casserole with cottage cheese in a slow cooker
Cottage cheese and cabbage are not often found in the same dish. But these products go well with each other. Cabbage casserole with cottage cheese in a slow cooker is light, nutritious and with a very pleasant taste.
Ingredients:
- White cabbage - 800 g
- Cottage cheese - 350 g
- Eggs - 2 pcs.
- Sour cream - 4 tablespoons
- Cheese - 120 g
- Breadcrumbs - 1 tablespoon
- Vegetable oil - for mold lubrication
- Spices to taste
- Salt to taste
- Ground black pepper - a pinch
Cooking cabbage casserole with cottage cheese in a slow cooker:
- Wash the cabbage, chop it into thin strips, sprinkle with salt and remember with your hands so that the leaves give off the juice.
- Combine cottage cheese with eggs and beat with a blender until smooth.
- Toss the chopped cabbage with the egg and curd mixture.
- Grease the multicooker bowl with a little oil, sprinkle with breadcrumbs and evenly spread the cabbage-curd mass.
- Top with sour cream, sprinkle with grated cheese and close the lid.
- Turn on the bake mode and set the timer for 45 minutes. Ready-made cabbage casserole with cottage cheese in a slow cooker will turn out to be dense, but tender.
