Light Cabbage and Mushroom Pie

1. 1 White cabbagepack 1.2 kg ≈ $2.40 30 g
2. 2 Carrots≈ $1.50 per kg 13 g
3. 3 Onions≈ $1.60 per kg 15 g
4. 4 Button mushrooms≈ $7.50 per kg 50 g
5. 5 Bell peppers≈ $6.00 per kg 25 g
6. 6 Eggspack 10 pcs ≈ $1.89 0.5 pcs
7. 7 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 8 g
8. 8 Wheat branpack 250 g ≈ $2.50 6 g
9. 9 Starch 3 g
10. 10 Milk 2.5%pack 930 ml ≈ $0.91 3 ml
11. 11 Baking soda 3 g
12. 12 Salt 2 g
13. 13 Ground black pepper 1 g
14. 14 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chop the vegetables and place them in a pot. Season with salt and pepper. Simmer covered on low heat for 20 minutes

2. Separate the yolks from the whites¹. Mix the yolks with bran, cornstarch, cottage⁷ cheese, and milk¹⁰. Season lightly with salt and pepper

3. Whip the egg whites¹ separately. Gently fold them into the yolk mixture to make a Charlotte-style batter

4. Grease a baking dish, sprinkle it with bran, and spread half the batter inside

5. Add the prepared vegetable filling. Remove any excess liquid

6. Cover with the remaining batter and smooth the surface

7. Bake at 200°C (400°F) for 5–7 minutes, then reduce the heat to 180°C (350°F) and bake for another 20–30 minutes

In short

• In the planner this dish is cooked for two days: reheat on day two.