Vegetable Casserole with Suluguni Cheese (in a Slow Cooker)

by Editorial Staff

This vegetable casserole with cheese is a great option for a light and hearty lunch or dinner. Peking cabbage is much softer than white cabbage, so making a vegetable casserole will take less time, especially in a slow cooker. Suluguni cheese can be replaced with any hard cheese.

Cook: 40 minutes

Ingredients

  • Peking cabbage – 200 g
  • Carrots – 2 pcs.
  • Green onions – 0.5 bunch
  • Young garlic – 4-5 pcs.
  • Fresh mint – 2-3 sprigs
  • Suluguni cheese – 100-120 g
  • Eggs – 2 pcs.
  • Flour – 3 tablespoons
  • Salt – a pinch
  • Water – 50 ml
  • Oil – for greasing parchment

If you decide to make a vegetable casserole by adding white cabbage to it, use only young fruit. This way you can be sure of the end result. Any greens (mint, basil, cilantro, parsley) can be added to the casserole.

Directions

  1. Mix raw eggs, water, and salt add the recommended amount of wheat flour. We make the mass homogeneous.
  2. Shred Chinese cabbage, add to a bowl with egg mass. Chop the carrots, add to the workpiece.
  3. At the next stage, add chopped onion, mint, and garlic to the mass. Bring the preparation for the vegetable casserole until smooth.
  4. Pour the resulting mass into the multicooker bowl, after covering it with oiled paper (it will be easier to get the finished dish with it).
  5. Cut the suluguni into small cubes, spread on the egg and vegetable mass. We turn on the multicooker and prepare a vegetable casserole with cheese on the “Baking” mode. We are waiting for 20 minutes.
  6. We serve ready-made vegetable casserole with cheese at any time.

Bon Appetit.

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