Cabbage-potato casserole

- 400 g of white cabbage;
- 250 g of potatoes;
- 2 chicken eggs;
- 1 onion;
- 20 g of butter;
- 50 g of breadcrumbs;
- vegetable oil.

Clean the onion and cut into thin half-rings, slice the cabbage. Sauté vegetables over medium heat in vegetable oil until significant marivana and softness, cool. Cut off the skin of potatoes and grate them on a coarse grater. Combine all vegetables in a dish, pour the eggs, mix well and salt to taste.

Preheat the oven to 180oC. RUB with butter a small ovenproof form and sprinkle it with breadcrumbs. Put into it a cabbage-potato "dough", flatten the surface with the back of a spoon. Cook the casserole for 15-20 minutes.

Cutlets from cabbage and potatoes with egg sauce

- 300 g white cabbage;
- 300 g of potatoes;
- 1 chicken egg;
- 2 bulbs;
- 60 g of flour and breadcrumbs;
- 20 g of butter;
- 1/3 teaspoon of black pepper;
- vegetable oil;

For the sauce:
- 2 chicken eggs, hard-boiled;
- 200 ml of milk;
- 15 g of butter;
- 40 g of flour;
- 2 sprigs of dill.

Chop cabbage and onions into strips and sauté for 5-7 minutes in a pan in a little water or vegetable oil. Cook peeled potatoes and thoroughly mash with a masher for mashed potatoes. Let cool to both masses, stir them together, season with salt and pepper. Stir in egg, melted butter and flour. Shape patties, roll in breadcrumbs and fry until crisp over medium heat.

Make a sauce. Throw a piece of butter in pan and melt. Stir in the flour and fry it until light brown, type thin stream of warm milk, constantly stirring the mixture and boil until thick. Detach the shell from the eggs, finely mash with a fork and mix with the base sauce. Serve cutlets with egg sauce and sprinkle with chopped dill.

Warm salad with eggs, cabbage and potatoes

- 3 boiled eggs;
- 250 g of white cabbage;
- 6 potatoes;
- 200 g bacon;
- 2 pickled cucumber;
- 20 g of parsley;
- 1 tbsp of mustard;
- 3-4 tbsp of mayonnaise;

Boil the potatoes, remove the skin and chop the vegetable cubes. Fry strips of bacon, place in a bowl and let it cook gently for in the remaining fat shinkovannoy cabbage for 10 minutes. Roughly chop the eggs and parsley. Cut into strips pickles. Put everything in a deep bowl and mix well with mayonnaise and mustard and sunflower.