Cover peeled potato with salted boiling water and cook until ready. Drain water, dry the potato and mash it while hot. Add an egg to the potato puree and mix until well blended.

Shred peeled carrot finely and poach with butter. At the end of he poaching add semolina in thin stream, stirring and poach for 10-15 minutes, season with salt and sugar. Cool the mass down to 100^oF (40^oC) and add an egg.

Shred cabbage finely, add hot water, salt, butter and poach until all the water absorbed and the cabbage softened. Cool the mass down to 100^oF (40^oC) and add an egg, mix well.

Put the carrot mass on the bottom of a greased casserole, or baking tray. Cover carrot mass with cabbage mass, and the cabbage mass — with potato mass. Top the upper surface with drawings, brush with mix of sour cream and egg and bake in an oven at 430^oF (220^oC) until crisp and golden.

When serving, cut the casserole into portions and put in plates, cover with milk sauce or