Young cabbage, baked in cream, with boiled eggs

If you think that young white cabbage can be used exclusively for salads, then this is not the case. And this recipe is proof of that. Young cabbage, baked in cream in the oven, acquires a delicate, creamy taste, and boiled eggs make the dish more satisfying.

Ingredients

• White cabbage (young) - 500 g
• Cream, 30% fat - 200 ml
• Eggs - 2 pcs.
• Salt to taste
• Ground black pepper - to taste
• Fresh dill (for serving) - 1-2 branches

Directions

1. Chop the cabbage into strips and place in a baking dish.
2. Salt and pepper the cabbage and pour in the cream. Place over medium heat and bring to a boil.
3. Remove from heat and cover the dish with a lid or, like me, foil. Place in the oven and cook for 40 minutes.
4. Take the dish out of the oven and remove the lid (foil).
5. While the cabbage is in the oven, cover the eggs with cold water and boil over medium heat (10 minutes after boiling). Cool the eggs in cold water, peel and cut into large cubes. Add eggs to the pan with cabbage, stir.
6. Return the mold to the oven and bake for 15 minutes.
7. Young cabbage, baked in cream, with boiled eggs, ready. Sprinkle chopped dill over the dish and serve.
8. Bon Appetit!