This tasty cabbage and mushroom casserole is a delicious dish that mixes fresh vegetables, eggs, and sour cream for a comforting meal. Great as a main dish or a side, it combines different textures and flavors that everyone will enjoy. The yogurt dill sauce makes this casserole even better by adding a fresh tangy flavor that goes well with the richness of the dish. This recipe is simple to make and a good way to add nutritious vegetables to your meals. Serve it warm for a nice family meal or as a great choice for get-togethers.
Complete Recipe:
Ingredients:
List of items needed to make a dish.
For the Baked Dish:
Cabbage: 400 grams, cut into pieces.
Onion: 1, diced
Garlic: 3 cloves, chopped.
Oil made from vegetables: for cooking in hot oil.
Mushrooms: 7 pieces, cut into slices.
Chopped red pepper: 1
3 tomatoes, skin removed and cut into pieces.
Eggs: 4
Sour cream: 150 grams
Black pepper: add as much as you like.
Add salt according to your preference.
Fresh parsley: finely chopped, to decorate.
For the Sauce with Yogurt and Dill:
Yogurt: 250 grams
Chopped fresh dill.
Lemon juice: from half a lemon
Add salt according to your preference.
Instructions in a series of steps.
Step 1: Get the ingredients ready.
Cut the cabbage, onion, garlic, mushrooms, bell pepper, and tomatoes following the directions. This will help make sure the food cooks evenly and is easy to prepare.
Next, cook the vegetables in a pan with some oil.
Warm a big frying pan on medium heat and pour a bit of vegetable oil.
Put the diced onion in the pan and cook for around 3 minutes until it looks clear.
Add the chopped garlic and cook for one more minute until it smells good.
Put the cut mushrooms and bell pepper in the pan. Cook for around 5 to 7 minutes until the mushrooms are soft and all the liquid has disappeared.
Add the chopped cabbage and tomatoes and mix well. Add salt and black pepper. Continue cooking for another 10-15 minutes, stirring from time to time, until the cabbage is soft and wilted.
Step 3: Combine the ingredients for the casserole filling.
In another bowl, mix the eggs and sour cream until they are well blended. Add a bit of salt and pepper.
After the vegetables are cooked, take the pan off the stove and let it cool a bit before adding the beaten eggs. This keeps the eggs from cooking too quickly when you put them in the hot vegetables.
Mix the cooked vegetables with the egg and sour cream mixture, stirring well until everything is covered.
Step 4: Cook the casserole in the oven.
Heat your oven to 180°C (350°F) before using it.
Put the mix in a greased baking pan, spreading it out evenly.
Cook in the oven that has been preheated for 25-30 minutes, or until the top is firm and slightly golden.
Step 5: Make the Dill Sauce for the Yogurt
While the dish is in the oven, make the yogurt and dill sauce. Mix together the yogurt, chopped dill, lemon juice, and a little salt in a bowl.
Stir everything together until all ingredients are mixed. Add salt according to your preference and then set it aside.
Step 6: Serve the dish.
After the casserole finishes baking, take it out of the oven and allow it to cool for a few minutes.
Add some fresh parsley on top before you serve.
Serve the dish warm with a big spoonful of the yogurt and dill sauce on the side or poured over it.
Tips for Cooking
Select either green or Savoy cabbage for this recipe. Savoy cabbage is softer and tastier.
Personalize Your Vegetables: You can add or change other vegetables like spinach, zucchini, or kale according to your taste.
To add more flavor, you can mix grated cheese such as feta or cheddar into the vegetables before baking.
Prepare in advance: This dish can be made ahead of time. Just put it together, cover it, and keep it in the refrigerator. Cook it when you are prepared to eat.
Keeping things in a safe place.
Leftover casserole can be kept in a sealed container in the fridge for up to 3 days. Warm up in the oven or microwave before serving.
Freezing: This dish can be frozen. Let it cool down completely, wrap it tightly, and keep it in the freezer for up to 2 months. Defrost in the fridge overnight before warming up.
Nutrition Information (Per Serving)
Calories: 220 calories
Protein content: 10 grams
Carbs: 15 grams
Fat: 12 grams
Fat that is not good for your health: 4 grams.
Cholesterol: 95 milligrams
Sodium: 350 milligrams
Fiber content: 3 grams
Sugar: 4 grams
Preguntas frecuentes
Can I prepare this meal without meat?
Yes, this recipe is already meat-free. It is full of nutritious vegetables and can be made vegan by using alternatives like flax eggs and plant-based yogurt instead of eggs and sour cream.
What can I serve with this casserole?
This dish tastes great by itself or can be enjoyed with some crunchy bread or a simple salad for a full meal.
Can I use vegetables that are frozen?
Yes, you can use frozen vegetables, but make sure to defrost and remove the excess water before putting them in the casserole.
How can I tell when the casserole is ready?
The casserole is ready when the top is slightly golden and a toothpick inserted in the middle comes out clean.
Can I use various herbs in the yogurt sauce?
Of course! You can replace dill with other fresh herbs such as chives, parsley, or basil to give your dish a new taste.
End.
This cabbage and mushroom casserole is a healthy and simple dish that is great for any meal. The smooth texture, along with the fresh yogurt dill sauce, makes it both comforting and refreshing. It’s a flexible recipe that lets you use fresh vegetables of the season and adjust it to your liking. Try this tasty casserole for a satisfying meal or a delicious side dish that will impress your loved ones!
