A childhood dish gets a new twist: cabbage casserole with feta will become a hit with your family
White cabbage casserole is a classic home-cooked dish that many remember from childhood.
Butter - a small amount (for frying and greasing the pan)
Preparing the cabbage. Finely shred 600 g of white cabbage. Heat a mixture of vegetable oil and a small knob of butter in a frying pan. Fry the cabbage for about 10 minutes, stirring constantly, until it softens.
Stew and add the base. Pour a little milk into the cabbage, add 2 tablespoons of semolina, herbs, salt, and spices. Stir, bring to a boil, then remove from the heat. Let the mixture sit for a while: the semolina should swell and the cabbage should cool slightly.
Finishing the filling: Beat 2 eggs into the cooled cabbage mixture. Add 100 g of feta cheese, pre-cut into small cubes. If desired, you can add chopped garlic and parsley at this stage for flavor.
Baking. Grease a baking dish with oil and pour the cabbage mixture into it. Sprinkle the surface with breadcrumbs and spread a few small knobs of butter on top.
The final step: Place the pan in a preheated oven. Bake for about 15 minutes until done.
The finished casserole is best served warm. Sour cream or natural yogurt are ideal accompaniments.
