Cabbage Casserole with Tomatoes and Cheese

Cooking a cabbage casserole with tomatoes and cheese doesn’t take a lot of your time or any fancy ingredients. Everything is prepared simply, the dish turns out to be fragrant, juicy, and light.

Cook: 50 minutes

Servings: 4

Ingredients

White cabbage (young) – 400 g
Tomatoes – 180 g (2 pcs.)
Hard cheese – 80 g
Eggs – 2 pcs.
Sour cream 20% fat – 100 g
Salt to taste
Ground black pepper – to taste
Vegetable oil (for lubricating the mold) – 1 teaspoon
Fresh dill (for serving) – 1-2 branches

Directions

Prepare all the ingredients you need to make the casserole. Remove spoiled leaves from cabbage. I have a young cabbage, but you can take a late harvest. Turn on the oven to preheat to 180 degrees. I have a baking dish with a diameter of 24 cm.
Cut the cabbage into pieces, remove the stalk and cut into thin strips. Put the cabbage in a bowl, salt, and pepper, and remember a little with your hands.
Lubricate the form with vegetable oil. Layout the cabbage and lightly crush. Break eggs into a bowl, add sour cream, salt, and pepper.
Mix everything until smooth. Pour the egg mixture over the cabbage and smooth the layer.
Cut the tomatoes into slices about 0.5 cm thick. Place the tomatoes on top of the cabbage layer. Place the dish in a hot oven and cook for 25 minutes.
Grate the cheese on a medium grater. Take out the baking dish and sprinkle the grated cheese on top of the cabbage and tomatoes.
Place the casserole back in the oven and cook for another 15 minutes, until golden brown. Remove the casserole from the oven and set aside for 10 minutes. Cabbage casserole with tomatoes and cheese is ready.
Cut the dish into portions, sprinkle with chopped dill, and serve.

Bon Appetit!

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Cabbage Casserole with Tomatoes and Cheese

Ingredients

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