Vegetable casserole
8 servings
40 minutes
Vegetable casserole is a reliable way to combine different vegetables, make them friends with each other and at the same time not deprive each of their original character. In this recipe, everything is as simple as possible. You will need two cabbages - broccoli and cauliflower, in equal proportions, cherry tomatoes (stable in any weather) and red onions. The recipe calls for hard cheese - its taste is at your discretion. When you cook, remember that the cabbage must be blanched, otherwise the miracle will not happen .
1
Break the broccoli and cauliflower into florets.
- Broccoli cabbage: 150 g
- Cauliflower: 150 g
2
Boil water in a pot, add salt, and toss in the cabbage for 1-2 minutes, then transfer to cold water and drain excess water using a sieve.
- Broccoli cabbage: 150 g
- Cauliflower: 150 g
- Salt: to taste
3
Grate the cheese on a fine grater. Whisk the eggs with cream, add cheese, salt, and pepper.
- Hard cheese: 60 g
- Chicken egg: 3 pieces
- Cream: 300 ml
- Salt: to taste
4
Grease the baking dish with butter. Place the cabbage in it, top with thinly sliced onion, and pour the egg mixture over.
- Butter: 15 g
- Broccoli cabbage: 150 g
- Cauliflower: 150 g
- Red onion: 1 head
- Chicken egg: 3 pieces
- Hard cheese: 60 g
- Cream: 300 ml
- Salt: to taste
5
Cut the cherry tomatoes in half and place them cut side up on the vegetables. Put the dish in an oven preheated to 200 degrees for 25-30 minutes.
- Cherry tomatoes: 8 pieces