Cabbage and Rice Casserole
This casserole, prepared according to this recipe, turns out very tender, it's easy to make and quite fast. This side dish will go great with chicken fillet in soy sauce with vegetables. You can also serve it with a sauce based on sour cream or mayonnaise, garnished with herbs. A soft, tender, and very tasty casserole!
Rice
1 cup (cooked)
Cauliflower
17.6 oz
Eggs
3 pcs
Salt
to taste
Sour Cream
2 tbsp
Flour
2 tbsp
Baking Soda
a pinch
Dill
optional
To prepare the cabbage and rice casserole, boil the cauliflower in salted water for about 5 minutes.
Then transfer the cauliflower to a blender, chop it finely, and let it cool slightly.
In a bowl, put the chopped cauliflower, add 2 eggs, sour cream, flour, a pinch of baking soda, and blend everything with an immersion blender.
Mix boiled rice with an egg, add a little dill, salt to taste, and spread it in a buttered dish.
Pour the cauliflower sauce on top.
Bake for 25-30 minutes at a temperature of 320-356 degrees Fahrenheit. The cabbage souffle will rise slightly and should have a firm consistency.
You can serve the cabbage and rice casserole as a standalone dish or as a side to poultry.
© Наталья Лиханова
(5/5)
