Ingredients for Cooking Cabbage and Buckwheat Casserole
- Peking cabbage or white cabbage 1/2 head of cabbage (small)
- Carrot 1 piece
- Parsley root 1 piece
- Onion 2 pieces
- Bulgarian pepper 1 piece
- 2 cloves of garlic
- Boiled buckwheat 1 cup
- Egg 1 piece
- Mayonnaise 1 tablespoon
- Wheat flour 1 tablespoon
- Parsley (chopped) 1 tablespoon
- Canned corn for decoration
- Salt to taste
- Pepper to taste
- Mozzarella 10 balls (small size)
- Vegetable oil 2 tablespoons + for mold lubrication
- Breadcrumbs optional
- Main Ingredients: Cabbage, Onion, Carrot, Pepper, Buckwheat
- Serving 4 servings
Baking dish, cutting board, grater, kitchen knife, spatula, frying pan.
Step 1: fry the vegetables.
Peel the onion and cut into thin half rings. Peel carrots and parsley, wash and grate on a coarse grater. Chop the garlic and pepper.
Heat a little vegetable oil in a pan and fry the vegetables prepared in it over medium heat and under a lid until soft.
Finely chop the cabbage and boil in boiling water for 2-3 minutes, then recline on a sieve and cool with cold water.
After frying, mix cooked vegetables with blanched cabbage and herbs.
Step 2: mix vegetables with buckwheat.
Add the egg, mayonnaise, salt and pepper to the vegetables. Mix everything very carefully to make the mass more homogeneous.
Add buckwheat and chopped mozzarella. Stir again. Add flour at the end and mix well several more times.
Step 3: bake cabbage and buckwheat.
Lubricate the baking dish with vegetable oil and sprinkle the bottom with a small amount of breadcrumbs. On top, nicely lay canned corn grains.
Bake in preheated 190 degrees oven for 40 minutes. Then let the casserole stand for several minutes and cool slightly.
Step 4: serve the cabbage and buckwheat casserole.
Carefully cut the finished casserole into portions and serve as a main dish or as a side dish. It will be delicious with sour cream or tomato sauce.
Enjoy your meal!
- If you wish, you can add other vegetables, if suddenly they were found at your fingertips.