Baked Cabbage Casserole with Cheese and Vegetables

Ingredients

• 1 head cabbage
• 1 onion
• 1 red bell pepper
• 2 potatoes
• 3 eggs
• 1 cup milk
• 4 tbsp flour
• 30 ml olive oil + extra for frying
• 3 tomatoes
• 100 g hard cheese
• a small bunch fresh dill
• salt to taste
• black pepper to taste
• paprika to taste
• dried garlic to taste
• rosemary to taste
• Italian herbs to taste
• 2 tbsp yogurt or sour cream
• 1 tbsp mayonnaise
• 1 cucumber
• 1 clove garlic
• dill to taste
• pepper to taste

Method

1. Chop the cabbage and cover with hot water for 10 minutes, then squeeze out the liquid.
2. Sauté the onion and red bell pepper in olive oil for 3–5 minutes.
3. Grate the potatoes on a coarse grater, cover with cold water for 10 minutes, then squeeze well.
4. Mix the cabbage, potatoes, and sautéed vegetables together.
5. Add salt, black pepper, paprika, dried garlic, and rosemary to the vegetable mixture.
6. In a separate bowl, whisk the eggs, milk, flour, olive oil, and fresh dill.
7. Pour the egg mixture over the vegetables and mix well.
8. Place the mixture in a baking dish and bake for 30–35 minutes at 180°C (350°F).
9. Remove from the oven, add sliced tomatoes, Italian herbs, and grated hard cheese on top.
10. Bake for another 10 minutes until the cheese is golden and melted.
11. For the sauce, grate the cucumber and mix with yogurt or sour cream, mayonnaise, minced garlic, dill, salt, and pepper.
12. Serve the baked casserole with the prepared sauce.