Cabbage casserole with Adyghe cheese is a quick and appetizing lunch or dinner. It uses young cabbage, Adyghe cheese, and greens. This makes the casserole juicy and satisfying.

Summary

Ingredients

• White cabbage (young) – 300 g
• Garlic (young) – 3-4 pcs.
• Purslane – 3-4 branches
• Chicken eggs – 2 pcs.
• Adyghe cheese – 200 g
• Salt – 0.25 teaspoon.

We can replace purslane with cilantro, basil, or watercress.

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Instructions

1. Using a sharp knife, shred the cabbage forks, put them in a bowl. Chop the green garlic feathers, add to the cabbage.
2. At the next stage, add purslane leaves (or other greens). Mix all the ingredients, add chopped Adyghe cheese.
3. Use a fork to lightly beat the raw eggs. Add the recommended amount of salt and pour the eggs into the bowl with the casserole. We mix all the ingredients.

   

4. We spread the vegetable mass with cheese in the multicooker bowl, carefully tamping it with a spoon. We turn on the multicooker to the “Baking” mode, wait 30 minutes.
   Microwave cabbage casserole ready.
5. Cut the finished cabbage casserole with cheese into portions. Cabbage casserole retains its taste the next day. We serve cabbage casserole with cheese anytime.

   

Bon Appetit!