Cabbage juice is squeezed very well cut into small pieces. Stews in half fat to soften. In the remaining oil stew rice. Grate the cheese grater in large pieces. In tray rank order cabbage, rice row, row cheese, mint and sprouts again. Pour water or cabbage juice. Bake to absorb the liquid. Remove from the oven and pour the mixture of beaten eggs and milk. Top put of the grated cheese and bake to red. Serve with pickle.