Cabbage casserole

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This casserole is made with ingredients and supplies that can be found in Bishkek.


  • 1 tbsp butter
  • about half a large head of cabbage, cored and sliced thin
  • 1 large onion, chopped
  • 1½ cups milk
  • 4 eggs, lightly beaten
  • 1 cup crumbled rye bread (~2 slices)
  • 1 teaspoon salt
  • plenty of Tony's
  • Shredded mozzarella


  1. Light match, turn oven on, keep on a ~lowish light (350F/170C).
  2. Grease a ~26cm pie dish.
  3. Melt 1 tablespoon of butter in a large pot over medium heat.
  4. Add cabbage and onion, cover, and let cook for 20 minutes (until tender), stirring often.
  5. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes.
  6. Gently pour in eggs, stirring constantly.
  7. Stir in the bread crumbs, and the salt and some Tony's; mix well.
  8. Pour into pie dish and top thoroughly with mozzarella.
  9. Bake in preheated oven for 30 minutes, or until golden brown and heated through.
  10. Best served warm