Cabbage Casserole with Carrots and Beets

A light vegetable casserole made from cabbage, beets, carrots, and onions is a godsend when there is no time to stand at the stove. To prepare it, you just need to grate and cut vegetables, mix all the ingredients, and send them to the oven. The casserole turns out to be bright, with a fried crust on top and, thanks to eggs and butter, juicy and very tender on the inside. Try it!

Cook: 10 minutes

Servings: 6

Ingredients

White cabbage – 500 g
Beets – 480 g (2 pcs.)
Carrots – 240 g (3 pcs.)
Bulb onions (large) – 225 g (1 pc.)
Eggs – 2 pcs.
Ketchup (or tomato paste) – 40-50 g
Flour – 120 g
Butter – 50 g
Salt – 1 teaspoon without a slide

For filing:

Sour cream – 50-100 g (to taste)
Fresh dill – 2-3 branches

Directions

Cut the cabbage into thin strips.
Grate the carrots and beets on a medium grater. Cut the onion into small cubes.
Combine prepared vegetables in a bowl. Add salt. Stir and stir in the vegetables slightly to let the juice and soften.
Add eggs, butter, flour, and ketchup to the vegetables. Mix everything well.
Line a baking dish with baking paper. Pour the prepared vegetable mixture into the mold and spread evenly.
Cook the casserole in an oven preheated to 180-200 degrees for 50-60 minutes, until the vegetables are ready and you get a golden-brown crust (be guided by the characteristics of your oven). Let the cooked casserole cool slightly.
Cabbage casserole with carrots and beets is ready. Cut the casserole into portions. Serve with sour cream, sprinkled with a pinch of fresh herbs.

Bon Appetit!

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