Easy and Quick Vegetarian Cheese Casserole with Peking Cabbage

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  • 6Servings
  • 20 mPrep Time
  • 40 mCook Time
  • 60 mReady In
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All kinds of recipes for vegetable casseroles are popular with people for their availability of ingredients, ease of preparation and excellent taste. In addition, they are also useful. Today we offer to try a fragrant, tender, juicy and very tasty Peking cabbage and cheese casserole. Be sure to cook this dish for your family!

The recipe for this simple casserole, in addition to Peking cabbage, also includes cheese, eggs and sour cream. Thanks to this, the finished dish is tender and fragrant. You can choose absolutely any cheese – the main thing is that it melts and browns well.


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Step by step method

  • Step 1

    Peking cabbage finely chop, salt.

  • Step 2

    Add dill, finely chopped.

  • Step 3

    Stir until smooth.

  • Step 4

    In a separate bowl, lightly beat the eggs with a whisk, fork or mixer.

  • Step 5

    Add cream, stir.

  • Step 6

    Put sour cream, starch, black pepper to taste and mix everything well again.

  • Step 7

    Now add flour, mix well.

  • Step 8

    The mass should resemble liquid sour cream in consistency.

  • Step 9

    Grease a baking dish with butter or vegetable oil.

  • Step 10

    Lay out the cabbage, smooth it out.

  • Step 11

    Fill it with batter.

  • Step 12

    Sprinkle grated cheese on top, it will give the finished casserole a delicious crust.

  • Step 13

    Bake at 180 degrees for about 40-50 minutes until the top is browned.

  • Step 14

    Serve hot with some kind of sauce. But even after complete cooling, the casserole will be just as tasty.

Tips & variations

  • Peking cabbage has been attributed healing properties since ancient times: doctors recommended cabbage for almost many ailments. But most often, when overweight. It was believed that cabbage removes toxins, kindles fat and excess water.

  • It is noteworthy: Peking cabbage has a “negative” calorie content. That is, in order for the body to digest a vegetable, it will need to spend more energy than in the cabbage itself.

  • Peking cabbage is rich in dietary fiber, which is poorly digested. It helps clean the intestinal walls of mucus and unnecessary toxins.

  • The vegetable is rich in vitamin C, which fights pathogenic microbes and viruses, increases immunity. Therefore, Peking is especially useful in the off-season.

  • Even in Peking cabbage there are vitamins A and K, which produce a substance such as rhodopsin. It is responsible for vision in the dark, has a beneficial effect on blood clotting.

  • The rare citric acid found in the vegetable is a natural antioxidant. It slows down the aging process, improves skin elasticity, fights fine wrinkles.

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