2 carrots, peeled and diced
1 onion, green
1 1/2 cups sliced celery
1 cup onions, peeled and chopped
2 cups milk
3 potatoes, peeled and sliced
1/3 cup olive oil
1/2 teaspoon salt
3 tablespoons dried oregano
4 eggs
1/2 teaspoon dry mustard
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C). Place a sheet of waxed paper under a baking sheet shaker cup in the baking dish. Slowly rub carrots, onions, celery, onions, milk, potatoes and olive oil. Season with salt and oregano and set aside.
Combine the cabbage, carrots and onions, chicken broth, chicken stock and broth to form a sauce. Pour over cooked casserole and toss to coat. Let sit for 30 minutes.
Melt cheese in a large bowl. Transfer casserole mixture to the sauce and toss just enough to coat. Season with shredded cheese.
Brush mixture with remaining 2 teaspoons olive oil. Mix with pesto and crispy cheese (optional).
Bake uncovered in preheated oven for 20 to 30 minutes (ending by toasting metal foil).