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Recipe casseroles with vegetables

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Ingredients

Scale
  • 1/2 head Savoy cabbage
  • 5–6 whole leaves of Savoy cabbage
  • 5 eggs
  • 1/2 Cup cream
  • 2 bell peppers
  • 4–5 pods onions
  • a bunch of greens
  • ground cumin
  • 3 tablespoons vegetable oil
  • 1 Bank of canned carrots
  • salt, pepper
  • green peas

Instructions

  1. Cabbage leaves cleanse well, rinse them thoroughly and accurately cut solid sections. Boil the leaves in boiling water for about 3 minutes, remove, dry.
  2. Refractory form of grease well with vegetable oil. Put the bottom and sides form a cooled cabbage leaves, gently pressing them to the walls of the mold.
  3. Thoroughly blend eggs with cream, salt and pepper until obtaining a homogeneous mass. Half cabbage head, finely nachinkoy and fry in vegetable oil.
  4. Take out the carrots from the jar, drain the marinade and slice them finely.
  5. Slice up the bell pepper cubes. Finely slice up the onion and the remaining herbs.
  6. Mix the cabbage with the remaining chopped vegetables and herbs. Place into shape. Pour the eggs, bake in oven for about 20-30 minutes at a temperature of 200 degrees.
  7. Cool the casserole, pull it out from the mold and laid on a dish.

Find it online: https://legenrecipes.com/recipe/recipe-casseroles-vegetables/