Young cabbage casserole

First you need to prepare the vegetables:

1. You need to peel the onions and carrots, and remove the upper leaves from the cabbage.
2. Cut onion into cubes, grate carrots on a coarse grater, chop cabbage.

Next, you need to bring the vegetables in the pan to semi-readiness, namely:

1. Melt butter in a frying pan over low heat.
2. Fry the carrots and onions until golden brown and pleasant aroma, stirring them periodically.
3. While the vegetables are languishing in a frying pan, add a little salt to the cabbage and slightly knead it.
4. Send the cabbage to the vegetables in a frying pan and fry until the excess moisture evaporates.
5. Put the vegetable mixture in a bowl and let it cool.

After the vegetables have cooled down, you can start the main part of cooking:

1. Turn on the oven to warm up to a temperature of 200 degrees.
2. Beat eggs with milk until smooth, add salt and pepper.
3. Add the milk-egg mixture to the vegetables and mix everything well.
4. Grease the baking dish with butter and pour the resulting mass into it.
5. Decorate with cherry tomatoes.
6. Put in a preheated oven and bake at 200 degrees for 30 minutes.

The casserole is baked - decorate it with parsley leaves and let it cool slightly. You can serve the casserole on the table with your favorite sauce.

Bon appetit!