by Olga, on November 3, 2015
This recipe is very useful. It doesn’t take a lot of time to prepare, can be made with different fillings and it tastes great. We will make it with sautéed cabbage this time.
Lets start with the filling first.
Put eggs in boiling water and cook them on medium heat for 13-15 minutes. Immediately transfer them to a cold water, changing it couple time to keep eggs in cold water.
Warm up the skillet add add couple spoons of olive oil. Saute diced onion and bell pepper until they get translucent.
Add shredded cabbage to vegetables, sprinkle with salt, ground black pepper, coriander and continue tossing around, until cabbage is half soft.
In the big bowl combine cabbage, peeled and diced boiled eggs and chopped cilantro.
The filling is ready, set it aside.
Now we will prepare batter.
In a clean bowl beet eggs. Whisk in a buttermilk. In a different bowl mix dry ingredients: flour, baking soda and salt, then combine together with egg mixture.
Whisk it well to make smooth batter.
Grease baking dish with a spoon or two of melted butter. Pour half of batter in, covering bottom of the dish. Spread the filling evenly over the batter .
Carefully fold the remaining batter over the filling, cover it all evenly.
Sprinkle a parmesan cheese on the top.
Bake casserole in the oven at 350F degree, for about 25-30 minutes, or until slightly golden on the top. Check it with the wooden stick for readiness.
Enjoy it alone or with green salad for breakfast, lunch or dinner.
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