Cabbage macaroni box

Both the macaroni and cabbage box are among the classics of everyday food. Of course, when you put two good things together, something even better comes out. Cabbage brings desirable fibers and healthiness to food, macaroni brings joy to children and gives mom the right to call this food a box of macaroni. When you can still choose either lingonberry jam or ketchup on top according to your taste, success is guaranteed. Without a doubt, this dish has earned a place on our family’s everyday menu. And yes, it is also suitable for vegetarian days, because soymeal is used as protein instead of ground meat.

3 dl dark macaroni
0.5 dl + 2 tbsp rapeseed oil
2 dl soy meal
2 dl of water
2 tablespoons of soy sauce
500 g of white cabbage
1 onion
1.5-2 teaspoons of salt
0.5 tsp black pepper
1 egg
4 dl cooking cream
0.25-0.5 dl of syrup
100 g of grated cheese

Start by cooking the macaroni according to the instructions on the bag.
Next, swell the soybean meal. Heat 0.5 dl of oil in a large pot. Brown the soy meal slightly and then add 2 dl of water in batches of about half a decicent. When the previous layer has been absorbed into the grits, add the next one. Season the soy meal with soy sauce and set aside to wait.
Slice the cabbage and onion. Saute them in a frying pan in rapeseed oil until they get a little color on the surface.
Combine the soy meal with the cabbage-onion mixture and season with salt and black pepper. Pour the mixture into a greased baking dish.
Beat the egg until the texture is broken in a bowl and add the cream and syrup. Pour the mixture into the baking dish and sprinkle grated cheese on top.
Bake the dish in a 200-degree oven for about 45 minutes.