To feed the whole family tasty and satisfying, you should make a delicious cabbage casserole with potatoes. This combination of vegetables is very organic. That is why the finished dish turns out nutritious and tasty. The peculiarity of this recipe also lies in the fact that a special filling of milk, several eggs and hard cheese is prepared separately for it. It is the last ingredient that gives the culinary composition a special gastronomic value. After all, there is hardly anyone who will refuse to enjoy the pleasant crispy crust, which is good both warm and cold.
Cooking time – 1 hour.Number of servings – 6.Ingredients
To make an original casserole that is equally suitable for lunch and dinner, you will need to use the simplest ingredients. All this can be purchased both at the market and in the supermarket. Here is a list of required components:
- potatoes – 500 g;
- cauliflower – 500 g;
- hard cheese – 80 g;
- milk 3.2% fat – 350 ml;
- large eggs - 3 pcs.;
- butter – 30 g;
- salt and spices - to taste.
How to cook a delicious cabbage casserole with potatoes
There is nothing complicated in preparing the original hearty and very delicious dish No. At the same time, it turns out to be incredibly useful, because the “main” vegetable, which forms the basis of the casserole, contains a lot of vitamins and valuable elements for excellent well-being.
- The first step is to prepare all the ingredients that are indicated in the list above.
- Now it’s time to tackle the potatoes. The root vegetable will need to be peeled. Vegetables should be washed and placed in a saucepan with high sides. The potatoes must be filled with cold water and placed on the stove. The heat is set to medium. You need to cook vegetables for a quarter of an hour from the moment they boil.
Note! The water for boiling potatoes for casserole should be lightly salted.
- Next you need to tackle the cauliflower. The vegetable should be disassembled into small individual inflorescences. The workpiece is filled with cold water, which is slightly diluted with salt. The cauliflower should be soaked in the resulting solution for about 10 minutes. Then the inflorescences will need to be discarded in a colander and rinsed thoroughly in running water, after which the vegetable preparations are sent to the pan. Boil them in salted boiling water for 5 minutes.
- All vegetables will need to be cooled slightly. Now you need to take a heat-resistant form. Potatoes are cut into thin slices and placed on the bottom of the container. The slices should be seasoned with spices and a little salt.
- The next layer is laid out with cauliflower inflorescences. It also needs to be sprinkled with a little seasoning and salt.
- Cut the butter into thin slices. They cover vegetables.
- Next you will need to fill. To do this, mix eggs and milk in a separate bowl. The mixture is diluted with salt and whipped.
- The finished dressing is evenly poured over the vegetable stock.
- The whole thing is covered with cheese shavings on top. The form with the future casserole must be sent to the oven, preheated to 190 degrees. Bake the vegetable dish for 35 minutes. A sign of readiness will be the formation of an appetizing golden crust.
Step 1: Prepare raw vegetables.
First of all, turn on the stove, place a full kettle of regular running water on it and bring the liquid to a boil. After using a cutting knife raw vegetables, peel off onions, ginger root, garlic, and cut off the stalk of the chili pepper and gut it from the seeds. Then we wash them under cold running water along with the cauliflower, potatoes in their skins and a bunch of cilantro.
Then we separate the cauliflower into inflorescences and put them in a deep saucepan. We also place the unpeeled potato tubers in a separate deep pan. Dry the rest of the vegetables with paper kitchen towels, and shake the greens over the sink to get rid of excess water.
Step 2: Blanch the tomatoes.
While the vegetables were being prepared, the kettle was boiling, it’s time to start working on the tomatoes. We make a small cross-cut on the surface of each tomato, put them in a deep bowl and pour boiling water so that it completely covers the tomatoes.
Soak them in hot water for 5 - 7 minutes and transfer them using a slotted spoon to a bowl of cold running water. When the tomatoes have cooled, remove them from the bowl, lightly pat them with paper kitchen towels and remove the skins.
Place them on a cutting board and cut them into small cubes up to 1 centimeter in diameter. Transfer the slices to a deep plate.
Step 3: Cook cauliflower and potatoes.
While the tomatoes are soaking in boiling water, alternately fill the pan with cabbage and potatoes with regular running water so that the liquid is above the level of the vegetables by 4 – 5 centimeters and place the containers on the stove, turned on at a high level. After boiling, reduce the temperature of both burners to medium and cook the cabbage for 5 minutes. Then, helping yourself with a kitchen towel, remove the pan from the stove and dump its contents into a colander. Leave the cabbage in a colander for 5 – 7 minutes, so that the boiling water goes away and transfer it to a deep bowl.
Boil potatoes for 20 – 25 minutes until soft. We check the readiness with a table fork; if it enters the vegetable pulp gently, without pressure, then the potatoes are ready, remove them from the pan using a slotted spoon, transfer them to a deep bowl and cool together with the cabbage to room temperature.
Step 4: Chop onion, ginger, garlic, cilantro and chili pepper.
There is no point in waiting until the potatoes and cabbage cool down; we immediately begin preparing other, important products. Place the onion on a cutting board and cut it into cubes up to 1 centimeter. Next, chop the garlic cloves into small pieces. Then we chop the ginger root and chili pepper, these can be the same cubes or straws up to 5 millimeters thick. They are followed by a small bunch of cilantro, we simply chop the greens finely and leave the slices on the cutting board.
Step 5: Prepare boiled potatoes.
After the potatoes have cooled, remove the peel, place the vegetable on a cutting board and cut into large cubes of 2 to 3 centimeters. Transfer the slices into a deep bowl. We also put salt and all the spices indicated in the ingredients on the kitchen table.
Step 6: fry the boiled potatoes.
It's time to start preparing the dish. Turn the stove on to medium level and place a frying pan on it with 2 tablespoons of vegetable oil. When the fat is hot, carefully place the potato cubes on the bottom of the frying pan and fry them, stirring with a kitchen spatula until lightly golden brown. This process will take approximately 5 – 7 minutes. After the potatoes are fried, transfer them back to the bowl and pour a new portion of vegetable oil into the frying pan, that is, another 1 - 2 tablespoons.
Step 7: fry the cabbage.
Heat the oil again and also carefully lower the cabbage inflorescences into it. Fry them until golden brown, stirring occasionally with a kitchen spatula to ensure even frying.
In about 7 – 8 minutes the vegetable will take on the desired color, transfer the cabbage back to the bowl with the potatoes.
Step 8: Bring the dish to full readiness.
Do not turn off the stove, place a clean frying pan on it and pour the remaining oil into it - 1 - 2 tablespoons. Lightly heat the fat and add onion and garlic into it. Stir-fry the vegetables for 2 – 3 minutes until light golden brown and translucent. Then add chopped ginger and chili pepper to the pan, add the required amount of cumin, coriander, turmeric and add chopped tomatoes. Let's simmer everything around 4 – 5 minutes.
When the tomatoes release their juice and soften, add fried potatoes, cabbage, cilantro and salt to taste. Mix all the ingredients of the dish until smooth, cover the pan with a lid and simmer for 5 minutes. Then turn off the stove and leave the vegetable yummy under the lid for another 5 – 6 minutes. After a while, arrange the aromatic dish in portions on plates and serve.
Step 9: Serve cauliflower with potatoes.
Cauliflower served hot with potatoes as a main main course or as a side dish for meat, fish or poultry dishes. If desired, each serving of this dish can be sprinkled with fresh, finely chopped dill, cilantro or parsley. This dish can also be supplemented with fresh vegetable salads, marinades or pickles. Enjoy!
Bon appetit!
The set of spices can be adjusted as desired by varying their quantity; it can also be supplemented with such spices as white allspice, ground bay leaf, savory, sage, and these are just a few of all the possible options.
Instead of fresh chili peppers and ginger, you can use dried and crushed versions of these ingredients.
Instead of fresh tomatoes, you can use canned tomatoes in their own juice without skin or tomato juice(250 milliliters).
Instead of cilantro, you can use dill or parsley.
Recipe from: Tururu_mama
Good luck to everyone! I registered on the site yesterday and today the muse overtook me to do some magic in the kitchen! It’s also Ekadashi, it’s a sin not to pamper yourself with something simple! It turned out to be a wonderful casserole made from ingredients that are allowed during fasting on Ekadashi! So... cauliflower with potatoes, baked in the oven.
- 1/2 head of cauliflower
- 5-6 potatoes
- 150 g hard cheese
- 1-2 pcs tomatoes
- vegetable oil
- spices: asafoetida, coriander
Recipe for cauliflower with potatoes baked in the oven:
- Fry on vegetable oil small rosettes of cauliflower for five minutes.
Fry cabbage in a frying pan
Cut into cubes and fry
Layer the remaining ingredients
I bought the cheese already cut, so I put it in strips. It’s better, of course, to grate it on a coarse grater!
Note for vegetarians: I take Belebeevsky cheese. It does not contain animal enzymes. If you don’t know yet, this enzyme is taken from the stomachs of cows (read how to choose vegetarian cheese in the store).
Oven-baked potatoes with cauliflower are ready! Bon appetit!
Delicious vegetarian recipes with step-by-step photos:
Comments (3) to the entry “Cauliflower with potatoes, baked in the oven”
Thanks for the recipe! Tender summer vegetables with cheese.. mmmm)))
It’s true that fried food doesn’t suit me – I boiled both potatoes and cauliflower before the oven. It turned out very well). But the portions are, of course, not enough - 2-3 people, take into account who will do it).
You wrote that you were preparing a dish for Ekadashi, then asafoetida cannot be added, it is with rice flour.
There is pure asafoetida in powder, I bought 4 grams at Indian Spices for 160 rubles
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Cauliflower dishes are popular all over the world. This vegetable occupies an important place in the diet of people who care about their health. After all, cauliflower contains many microelements and vitamins necessary for the human body.
Cauliflower goes well with almost all foods. It can be fried, boiled, stewed or baked.
I suggest preparing a simple dish that can serve as a complete lunch - bake cauliflower with potatoes in the oven.
Let's prepare the products according to the list.
Peel the potatoes, add water and cook for 15 minutes after boiling in lightly salted water.
Separate the cauliflower into florets and soak for 10-15 minutes in cold salted water. Then we wash it and put it in a pan with salted boiling water, cook for 5-6 minutes.
Cool the boiled vegetables until half cooked.
Place potatoes cut into medium-thick slices into a baking dish. Let's add a little salt and pepper.
Place cauliflower on top of the potatoes. Lightly sprinkle with salt and pepper.
Cut the butter into thin slices and place on top of the cabbage.
Preparing the filling. Pour milk into the container, beat in the eggs, add salt and beat well.
Pour the finished filling evenly into the mold.
Sprinkle grated cheese on top. Place the pan with cauliflower and potatoes in an oven preheated to 190 degrees for about 30-40 minutes, until golden brown.
Cauliflower with potatoes in the oven turns out tasty and tender. I'm sure you will like this dish.
Today on the agenda is cauliflower casserole with potatoes in the oven. The dish is simple, tasty and not too high in calories, since it contains no cheese or meat products. You can use any vegetables you like as a filling or add frozen mixtures if you are cooking in the winter. In general, any casserole is a culinary construction kit; you can put small portions of food into it, provided that they are combined with each other and have approximately the same baking time. For example, in this recipe, fried onions, carrots and tomatoes are added, and the filling is made from eggs with sour cream and spices - very tasty, juicy and aromatic. So feel free to experiment!
To make the vegetables bake faster, pre-boil the potatoes and cauliflower, and sauté the onions, carrots and tomatoes in oil with added spices. The casserole has a wonderful taste, it can be eaten without any additions like meat or chicken cutlets.
Ingredients:
- cauliflower – 300 g (inflorescences);
- potatoes – 2 pcs;
- carrots – 1 piece;
- tomatoes – 2 pcs;
- onions – 1 piece;
- low-fat sour cream 10% – 150 ml;
- eggs – 2 pcs;
- Sunflower oil – 2 tbsp. l;
- salt - to taste;
- turmeric – 2 pinches (optional);
- black pepper, paprika - to taste.
How to cook vegetable cauliflower casserole with potatoes. Recipe
Grate the carrots through a coarse grater and chop the onion into small cubes. We do not remove the skin from the tomato, it does not interfere with the finished dish at all, we immediately cut it into pieces arbitrary size. We divide the cabbage into small inflorescences.
Place the inflorescences in salted boiling water for a couple of minutes, just to change the color to translucent. We drain the water and leave the cabbage in a colander.
Sauté the onion slices in hot oil until soft. Add carrots and tomatoes, mix and simmer for a few minutes.
When the tomatoes are fried, transfer the steamed inflorescences and mix with mixed vegetables.
Soak in oil, add spices, a little turmeric for a more appetizing color. If you are cooking for children, use non-hot spices with a pleasant aroma: paprika, nutmeg, Provencal mixture.
Boil the potatoes in advance in water with added salt or steam them in their skins. Cool, cut into pucks or slices.
It is more convenient to prepare a vegetable casserole by adding cauliflower and potatoes in portioned molds or in a frying pan or pan with sides. Place potatoes on the bottom of a greased pan.
Place fried vegetables on top. Lightly compact so that there is little space left from the top.
To make the filling, combine eggs, sour cream, salt and turmeric. Whisk, combining the ingredients into a homogeneous mass. If it turns out very thick, add a little water or cabbage broth.
Pour the filling into the mold, completely covering the assorted vegetables.
Place on the grill on the middle tier. The cauliflower casserole with potatoes is prepared in the oven for 20-25 minutes, the top should become dense and covered with a golden brown crust.
Take out the casserole and leave to cool for a while. What’s great about vegetable casserole is that you can serve it hot, without waiting until it’s completely cool.
When serving, it’s a good idea to complement the cabbage casserole with potatoes with sour cream, sour cream sauce, a light salad will also work great. And from the remaining inflorescences you can cook a delicious dinner -. Bon appetit!
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