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Cheesy Cabbage and Sausage Casserole
Table of Contents
Ingredients
For the Casserole:
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- 1 onion, finely chopped
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- Olive oil, for cooking
- 4 cloves of garlic, minced
- 1 zucchini, grated
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- Salt and pepper, to taste
- 150g ketchup
- 2 hunting sausages, sliced
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- 1 cabbage, shredded
- 4 eggs
- Paprika, to taste
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- Seasoning for vegetables, to taste
- Dried dill, to taste
- 150g sour cream
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- 130g flour
- 1 tomato, sliced
- 180g cheese, grated
Steps to Make It
Step 1: Prepare the Vegetables
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- Heat a drizzle of olive oil in a large skillet over medium heat.
- Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute until fragrant.
- Stir in the grated zucchini and season with salt, pepper, and a pinch of paprika. Cook for 5 minutes until softened. Remove from heat and set aside.
Step 2: Cook the Cabbage
- In a separate large pot, bring water to a boil.
- Blanch the shredded cabbage for 5 minutes to soften it slightly. Drain and set aside.
Step 3: Prepare the Batter
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- In a mixing bowl, whisk together the eggs, sour cream, and flour until smooth.
- Add a pinch of paprika, seasoning for vegetables, and dried dill for extra flavor. Mix well.
Step 4: Assemble the Casserole
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- Preheat your oven to 180°C (350°F).
- In a greased baking dish, layer the cabbage at the bottom. Spread the sautéed zucchini mixture over the cabbage.
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- Arrange the sliced hunting sausages on top.
- Drizzle the ketchup evenly over the sausages, then layer with the sliced tomato.
- Pour the egg and sour cream batter evenly over the dish.
- Top with grated cheese, spreading it generously to cover the casserole.
See also BUTTER CAKE
Step 5: Bake
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- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and bubbly.
- Let it rest for 5 minutes before serving to allow the layers to set.
Nutrition Facts (Per Serving)
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- Calories: ~320 kcal
- Protein: ~14 g
- Carbohydrates: ~20 g
- Fat: ~20 g
- Fiber: ~4 g