Ingredients:
- 2 lb cabbage, shredded
- 1 lb ground meat, any kind
- 5 oz mozarella cheese, shredded
- 1-2 tbsp dill, chopped
- 1-2 tbsp parsley, chopped
- 1/3 tsp black pepper
- 1/2 tsp Goya Adobo seasoning
- Salt
- 3 eggs
- 2 cup half-and-half
Preparation:
- Add about 1 tsp salt to shredded cabbage, mix lightly, let stay for 15 minutes. Then drain and pour away juice from cabbage.
- Combine cabbage, ground meat, shredded cheese, chopped dill and parsley, black pepper and seasoning, salt to taste. Mix everything well.
- Transfer mix to oven-safe glass or ceramic caserolle dish, medium size. Do not press.
- In separate mixing bowl, combine and whisk eggs and half-and-half.
- Pour egg mixture over cabbage-meat mix.
- Using fork, lightly mix cabbage-meat with egg mixture so it pour through generously.
- Bake in preheated to 350 degrees F for 45-55 minutes.
- Let it cool down for little bit.
- Enjoy!
