Baked Cabbage Casserole with Cottage Cheese and Cheese

1. 1 White cabbagepack 1.2 kg ≈ $2.40 200 g
2. 2 Onions≈ $1.60 per kg 25 g
3. 3 Carrots≈ $1.50 per kg 20 g
4. 4 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 50 g
5. 5 Semolinapack 700 g ≈ $2.20 25 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Feta or brined cheesepack 200 g ≈ $3.00 40 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g

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

Method

1. Shred the cabbage into thin strips, slice the onion² into half-rings, and grate the carrot³ coarsely.

2. Sauté the onion² and carrot³ in oil for 4–5 minutes until soft.

3. Add the cabbage, season with salt, and simmer for 10–12 minutes until tender. Remove from heat, stir in the semolina⁵, and let cool for 10 minutes.

4. Preheat the oven to 350 °F (180 °C).

5. Mash the cottage⁴ cheese with the egg, crumble the feta⁷, and mix into the cabbage mixture.

6. Transfer the mixture to a greased baking dish and spread evenly.

7. Bake for 30 minutes until golden. Let rest for 5 minutes, then slice.

In short

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