Ingredients

	2.5 kg Cabbage You'll need regular Dutch cabbage for this dish, but it's possible to experiment with Napa, Savoy or even bok choy cabbage
	1.5 kg Potatoes Grab waxy varieties, like Charlotte, Nicola, King Edward, or Vivaldi famous for having less calories in comparison to other potatoes
	400 g Carrot
	200 g Onions
	4 cloves Garlic
	30 g Dried Wild Mushrooms Get dried aspen mushrooms or porcini. Ideally, soak the mushrooms overnight, but even one hour may work
	200 g Sunflower oil Other refined oils are completely fine
	1 tbsp Sugar
	1 tbsp Kosher Salt
	1/2 tbsp Red Chilli Powder
	1 tbsp Dried Dill Fresh herbs are also okay, but the dried dill has its own specific flavor
	1 liter water

Nutritional information

734 g

Serving Size

477

Calories

26 g

Total Fat

0 mg

Cholesterol

986 mg

Sodium

1813 mg

Potassium

61 g

Total Carbohydrates

14 g

Dietary Fiber

8 g

Protein

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Vegetarian Casserole

Name: Vegetarian Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 Servings
Ingredients: Cabbage: 2.5 kg; Potatoes: 1.5 kg; Carrot: 400 g; Onions: 200 g; Garlic: 4 cloves; Dried Wild Mushrooms: 30 g; Sunflower oil: 200 g; Sugar: 1 tbsp; Kosher Salt: 1 tbsp; Red Chilli Powder: 1/2 tbsp; Dried Dill: 1 tbsp; water: 1 liter

Features:

Cuisine:

European

This vegetarian casserole will surprise you with its rich aroma with dried mushrooms and dill!

50 min
Serves 8
Medium

Ingredients

2.5 kg Cabbage
You'll need regular Dutch cabbage for this dish, but it's possible to experiment with Napa, Savoy or even bok choy cabbage
1.5 kg Potatoes
Grab waxy varieties, like Charlotte, Nicola, King Edward, or Vivaldi famous for having less calories in comparison to other potatoes
400 g Carrot
200 g Onions
4 cloves Garlic
30 g Dried Wild Mushrooms
Get dried aspen mushrooms or porcini. Ideally, soak the mushrooms overnight, but even one hour may work
200 g Sunflower oil
Other refined oils are completely fine
1 tbsp Sugar
1 tbsp Kosher Salt
1/2 tbsp Red Chilli Powder
1 tbsp Dried Dill
Fresh herbs are also okay, but the dried dill has its own specific flavor
1 liter water

Directions

Vegetarian casseroles may taste as great as any containing dairy or meat products. You just need some accents to make the dish with just vegetables withstanding: herbs, spices and mushrooms will do their job.

Steps

1 Done	Get all the components within easy reach. Wash all tubers and roots carefully.
2 Done	Peel the potatoes, carrots and onions. Cut the cabbage into quarters, this way it will be easier to shred it.
3 Done	Chop your soaked mushrooms. They will provide the main flavor for your dish, so treat them gently.
4 Done	Slice the onions and garlic into segments, and the carrots should be cut in straws.
5 Done	Preheat the sunflower oil before transferring the carrots into it.
6 Done	Once carrots got a bit softer, combine them with garlic and onions.
7 Done	Roughly cut your potatoes. The resulting pieces should not be too small, otherwise they may become overcooked.
8 Done	Shred the cabbage, you don't need to achieve the fine cut, it's for the casserole, not a fresh salad.
9 Done	When the onions seem almost ready, throw your mushrooms and potatoes into the wok. Then pour the boiling water, it should cover the vegetables.
10 Done	As soon as the potatoes are close to being completely prepared, the cabbage should be added. Season with salt, hot pepper and sugar. Sprinkle the dried dill over the vegetables. To evaporate the left liquid, set your oven to 180 degrees and keep cooking the casserole for ten minutes.
11 Done	This dish tastes better when it's served immediately. The vegetarian casserole is almost self-sufficient, but you may need to cook some legumes or tofu to get your proteins with corresponding average daily intake.