White cabbage casserole - recipe with photo of cooking in the oven * Crossfit

Coarse wheat flour - 100 g
Chicken egg - 4 pcs.
Low fat sour cream - 60 ml
Light mayonnaise - 60 ml
Baking powder - 0.5 tsp.
Corn starch - 2 tbsp. l.
White cabbage - 0.5 heads
Greens - 1 bunch
Hard cheese - 7 plates (150 g)
Edible salt - to taste
Ground black pepper - to taste
Green onions - 2-3 pcs.

Proteins 6.1 g
Fat 4.3 g
Carbohydrates 9.2 g

Below is a simple recipe for a delicious white cabbage casserole in the oven.

Servings Per Container: 8-9 Servings.

Step-by-step instruction

White cabbage casserole is a very tasty dietary dish that is easy to prepare at home. To make the casserole light, you need to use low-fat sour cream (it should not be very thick) and light mayonnaise, you can also use a homemade product. The dish is cooked in the oven at 180 degrees, and from the additional inventory you will need a mixer or a whisk. Below is a simple photo recipe for step-by-step cooking of white cabbage casserole with egg and cheese.

Step 1

To organize the work process, collect all the ingredients, measure out the required amount and place in front of you on the work surface.

Step 2

To prepare the dressing, you will need chicken eggs, cornstarch, sifted flour, light mayonnaise and low-fat sour cream, as well as salt, ground pepper (optional) and baking powder. Take a deep bowl and mixer from inventory, and you can also use a whisk or fork.

Step 3

Break 4 eggs into a deep plate, mix. Add an equal amount of mayonnaise and sour cream and beat thoroughly using a mixer until smooth. This is the liquid portion of the filling.

Step 4

The dry portion of the dressing includes wheat flour, cornstarch, and half a teaspoon of baking powder. Mix all ingredients together to distribute the baking powder evenly.

Step 5

The final part of the formation of the dressing is to combine the liquid egg base with free-flowing flour. Gradually introduce the dry component into the workpiece, whisking with a mixer at low speed. Make sure that there are no lumps in the finished mixture.

Step 6

Take half a head of cabbage and chop finely, this can be done with a knife or a special grater.

The main thing is to make vegetable slices of approximately the same thickness, otherwise they will not bake evenly and the cabbage will crunch in places.

Step 7

Add salt to the chopped cabbage, mix thoroughly and lightly remember the slices with your hands, so that they let the juice out and slightly decrease in volume.

Step 8

Wash green onions and herbs such as dill. Shave off excess moisture, get rid of dry twigs or yellowed feathers. Chop the herbs finely. Set aside one green onion for presentation.

Step 9

Add the greens to the chopped white cabbage and mix well. Take a baking dish (you don't need to lubricate with anything), transfer the cabbage with herbs, spreading it over the surface so that there is no slide. Then take a spoon and use it to fill the cabbage with the previously prepared dressing. Avoid pouring the sauce straight out of the container as you may distribute the liquid unevenly.

Step 10

Take hard cheese and make 6-7 thin slices of equal size. Place the slices on top of the blank in a fan-like manner, and don't forget to close the middle. Send the form to bake in an oven preheated to 180 degrees for half an hour. You can judge the readiness by the ruddy, grasped crust of the cheese and the thick consistency (the liquid should evaporate and thicken).

Step 11

The most delicious dietary white cabbage casserole cooked with egg and cheese in the oven is ready. Let stand at room temperature for 10-15 minutes before serving. Cut into portions and garnish with green onion slices. Enjoy your meal!