Vegetable casserole with cabbage

Step-by-step recipe

Step 1:

Shred the cabbage, not too thinly, into small square pieces.

Step 2:

Place the cabbage in a bowl, pour boiling water over it and leave for 10 minutes.

Step 3:

Finely chop the onion.

Step 4:

Pour vegetable oil into the frying pan.

Step 5:

Drain the water from the cabbage through a sieve.

Step 6:

Add the onion to the pan and lightly fry.

Step 7:

Grate the carrots on a coarse grater and add them to the pan with the onions. Stir.

Step 8:

Finely dice the mushrooms and add them to the pan, stir and fry.

Step 9:

Add salt, stir and remove the pan from the heat.

Step 10:

Boil the rice and drain the water through a sieve.

Step 11:

Dice the red bell pepper.

Step 12:

Pour some vegetable oil into the frying pan, add the peppers and fry.

Step 13:

Peel and dice the tomatoes, add to the peppers and simmer.

Step 14:

Place a layer of mushrooms and onions in a baking dish.

Step 15:

Pour cream or liquid sour cream into the tomatoes and peppers, add salt, stir and simmer.

Step 16:

Place a layer of cabbage on top of the mushrooms, season with salt and pepper.

Step 17:

Place a layer of rice on top of the cabbage and smooth it out.

Step 18:

Place a layer of mushrooms on top of the rice, then a layer of cabbage.

Step 19:

Place the peppers and tomatoes in cream on top and smooth it out.

Step 20:

Bake for 20 minutes at 180 degrees.

Step 21:

Divide into portions, garnish with herbs and serve.

Cooking tips

Before shredding the cabbage, remove the stalk and tough parts of the leaves.

Before cooking, it is better to rinse the rice with clean water.

It's easier to peel tomatoes if you first slice them crosswise, then pour boiling water over them, and then plunge them into ice water.