Turkish-style vegetable casserole

8 servings

70 minutes

Turkish vegetable casserole is a bright and aromatic dish inspired by Turkey's rich cuisine. The recipe is based on fresh vegetables sautéed to a golden brown and baked under a delicate egg mixture with milk and sour cream. Cabbage adds lightness, potatoes provide heartiness, while sweet peppers and carrots add sweet notes. The finishing touch is melted cheese that forms an appetizing crust. This dish is versatile: it can be served hot with gooey cheese or cold when the flavor becomes richer. The casserole is perfect for family dinners, and its tender texture and rich taste make it a favorite choice for both weekdays and festive gatherings.

Energy value per serving

• Calories: 262
• Proteins: 11.5g
• Fats: 12.7g
• Carbohydrates: 26.1g

Ingredients

• White cabbage: 500 g
• Carrot: 1 pc
• Onion: 1 head
• Potato: 3 pc
• Sweet pepper: 1 pc
• Semi-hard cream cheese: 100 g
• Chicken egg: 3 pc
• Milk: 200 ml
• Sour cream: 100 g
• Wheat flour: 80 g
• Ground dried garlic: 0.5 tsp
• Ground paprika: 1 tsp
• Butter: 1 tsp
• Breadcrumbs: 2 tbsp
• Vegetable oil: 30 ml
• Salt: to taste
• Freshly ground black pepper: to taste
• Green: to taste

Cooking steps

1. Prepare all the ingredients.

2. Peel the potatoes and cut them into large cubes.

   Required ingredients:

   • Potato: 3 pieces

3. Chop the cabbage finely.

   Required ingredients:

   • White cabbage: 500 g

4. Chop the onion into small cubes.

   Required ingredients:

   • Onion: 1 head

5. Grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 1 piece

6. Clean the bell pepper from seeds and partitions, cut into strips, and then into cubes.

   Required ingredients:

   • Sweet pepper: 1 piece

7. Heat oil in a pan, fry the potatoes until golden brown, and transfer to a large bowl.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Potato: 3 pieces

8. In the same pan, sauté the onion until translucent. Add the carrot and sauté for 3-4 minutes until the carrot is soft.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece

9. Add cabbage, sauté everything together for about 10 minutes, the cabbage should wilt, and bring to semi-cooked.

   Required ingredients:

   • White cabbage: 500 g

10. Put the vegetables in the bowl with the potatoes, add the bell pepper.

    Required ingredients:

    • Sweet pepper: 1 piece

11. Salt the vegetables, add spices, and mix well.

    Required ingredients:

    • Salt:  to taste
    • Freshly ground black pepper:  to taste
    • Ground dried garlic: 0.5 teaspoon
    • Ground paprika: 1 teaspoon

12. Salt and pepper three eggs, whisk them. Add sour cream and mix.

    Required ingredients:

    • Chicken egg: 3 pieces
    • Sour cream: 100 g

13. Add flour in portions, stirring to avoid lumps.

    Required ingredients:

    • Wheat flour: 80 g

14. Dilute the mixture with milk.

    Required ingredients:

    • Milk: 200 ml

15. Chop the greens and add to the vegetables.

    Required ingredients:

    • Green:  to taste

16. Pour the dressing over the vegetables and mix well.

17. Grease the baking dish with butter.

    Required ingredients:

    • Butter: 1 teaspoon

18. Dust the mold with breadcrumbs.

    Required ingredients:

    • Breadcrumbs: 2 tablespoons

19. Pour the vegetable mixture into a mold, level it, and place it in an oven preheated to 180 degrees for 30-40 minutes.

20. Grate the cheese on a fine grater.

    Required ingredients:

    • Semi-hard cream cheese: 100 g

21. Take out the casserole, sprinkle with cheese, return to the oven.

22. After 10 minutes, take out the ready casserole and cut it into portions. The casserole is tasty both hot and cold.