Very satisfying, moderately juicy pasta casserole with cabbage and cheese is a great everyday dish from the available ingredients. The recipe is nowhere easier because basically the pasta casserole will be cooked in the oven without your participation. Be sure to cook! You’ll like it!
Prepare the food you need to make your pasta casserole. Take pasta not very large, high-quality, from durum wheat, so that after cooking they retain their elasticity. Chop the cabbage finely.
Grind chopped cabbage with 1 teaspoon. salt.
Pour vegetable oil into the bottom of the pan and heat. Place the cabbage in a skillet and simmer over medium heat, stirring frequently, for about 20 minutes.
A saucepan with 2 liters of water and 1 teaspoon. put the salt on the fire. When the water boils, add the pasta to the pot and cook according to the instructions on the package. Don’t overcook, the pasta should keep its shape. Throw the pasta in a colander, let the water drain, and transfer to a bowl. Grate hard cheese on a coarse grater.
Combine hot pasta and braised cabbage in a bowl. Add black pepper. Stir.
Gradually, in portions, add the grated cheese to the pasta with cabbage, stirring each time to distribute the cheese evenly.
Turn on the oven to heat up to 180 degrees. Lubricate the form with vegetable or butter. Put the pasta with cabbage and cheese into the prepared form. Flatten.
Put the sour cream on top of the “islands”. Smooth out the sour cream with a thin layer.
Place the dish with pasta, cabbage, and cheese in the preheated oven at 180 degrees. Cook the pasta casserole for about 20-30 minutes. The top can be browned under the grill.
It is better to serve the pasta casserole hot, even though it does not hold its shape very well in this form. While chilled, the pasta casserole can be cut into neat pieces, but the hot casserole tastes much better.
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