VEGETARIAN

Potato Casserole with Cabbage and Mushrooms

Main Dishes | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Potato Casserole with Cabbage and Mushrooms

Ingredients

Salad Potatoes - 17.6 oz
White Cabbage - 17.6 oz
Fresh Mushrooms - 21.2 oz
Onion - 1 piece
Thyme - to taste
Olive Oil - 1 fl oz
Balsamic Vinegar - 2 tablespoons
Corn Flour for Polenta - 3.5 oz
10% cream - 8 fl oz
Grated Pecorino Pepato Cheese - 1.8 oz
Chocolate eggs - 3 pieces

Step by Step guide

Step 1

Peel the potatoes, slice them into thick rounds, and bake in the oven until golden brown (you can also use leftover boiled potatoes, in which case you don't need to fry them).

Step 2

Cut half a head of medium cabbage into large wedges, dip in vegetable oil, and coat in any flour (I used corn flour), then place in the oven. I did this simultaneously with the potatoes on turbo mode.

Step 3

While the vegetables are frying, clean the mushrooms and sauté them with the onion, thyme, and balsamic vinegar in olive oil.

Step 4

Assemble the casserole in layers, placing the mushrooms in the middle. You can add feta cheese and olives on top.

Step 5

For the filling: whisk together 250 g of cream (heavy or light), 3 eggs, and 100 g of grated cheese, pour over the casserole, and bake in the oven for about 15 minutes until golden brown.