Chinese cabbage can be used to make more than just salads! Like white cabbage, this cabbage behaves well during heat treatment. According to this recipe, Peking cabbage is stewed with carrots and onions sautéed in butter and then baked under cheese, in an egg and milk filling. The casserole turns out to be juicy, healthy, and more tender than if we cooked it from white cabbage. Try not to eat in one sitting – it’s delicious too cold!)
Cut the peeled onion into small cubes. Grate the peeled carrots on a coarse grater.
Preheat a skillet over medium heat. Send butter, onions, and carrots to the pan. Saute vegetables for 5-7 minutes, until soft.
Disassemble the Chinese cabbage into leaves, rinse and shake from water. Cut the cabbage into thin strips. Add cabbage to carrots and onions.
Stir, cover, reduce heat to low, and cook cabbage with carrots and onions for 10 minutes. Turn on the oven to heat up to 180 degrees. Finally season the vegetables with salt and pepper to taste, remove from heat.
Combine milk, eggs, salt, and ground pepper in a deep container. Shake with a fork until smooth.
Put the vegetables from the pan into a baking dish (mine is 10×15 cm). Pour the vegetables in the form of an egg-milk mixture.
Grate the hard cheese on a coarse grater, put in a mold, and evenly distribute over the surface.
Bake cabbage in a milk and egg filling, under cheese, in an oven preheated to 180 degrees, 25-30 minutes.
Finely chop the dill greens. Sprinkle the cooked Peking cabbage casserole with chopped herbs. Allow the casserole to cool slightly, and you can start your meal. Before serving, cut the casserole into portions and place on plates. This Peking cabbage casserole with cheese is good both as a side dish for meat, poultry, or fish and as an independent dish for a light dinner.
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