•INGREDIENTS:
For the Casserole:
Cabbage: 400g, chopped
Onion: 1, chopped
Garlic: 3 cloves, minced
Vegetable oil: for frying
Mushrooms: 7, sliced
Bell pepper: 1, chopped
Tomatoes: 3, peeled and chopped
Eggs: 4
Sour cream: 150g
Ground black pepper: to taste
Salt: to taste
Fresh parsley: chopped, for garnish
For the Yogurt Dill Sauce:
Yogurt: 250g
Fresh dill: chopped
Lemon juice: from 1/2 lemon
Salt: to taste
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Chop and slice the cabbage, onion, garlic, mushrooms, bell pepper, and tomatoes as instructed. This will help ensure even cooking and ease of preparation.
Step 2: Sauté the Vegetables
Heat a large skillet over medium heat and add a splash of vegetable oil.
Add the chopped onion and sauté for about 3 minutes, until it becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms and bell pepper to the skillet. Cook for about 5-7 minutes until the mushrooms are tender and any moisture has evaporated.
Stir in the chopped cabbage and tomatoes. Season with salt and black pepper. Cook for another 10-15 minutes, stirring occasionally, until the cabbage is wilted and soft.
Step 3: Mix the Casserole Filling
In a separate bowl, whisk together the eggs and sour cream until well combined. Season with a little salt and pepper.
Once the vegetables are cooked, remove the skillet from heat and allow to cool slightly before adding the egg mixture. This prevents the eggs from scrambling when added to the hot vegetables.
Combine the cooked vegetables with the egg and sour cream mixture, stirring until everything is evenly coated.
Step 4: Bake the Casserole
Preheat your oven to 180°C (350°F).
Transfer the mixture to a greased baking dish, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly golden.
Step 5: Prepare the Yogurt Dill Sauce
While the casserole is baking, prepare the yogurt dill sauce. In a bowl, combine the yogurt, chopped dill, lemon juice, and a pinch of salt.
Mix well until all ingredients are incorporated. Adjust salt to taste and set aside.
Step 6: Serve
Once the casserole is done baking, remove it from the oven and let it cool for a few minutes.
Garnish with fresh parsley before serving.
Serve warm with a generous dollop of the yogurt dill sauce on the side or drizzled on top.
Cooking Tips
Choosing Cabbage: Both green and Savoy cabbage work well for this recipe. Savoy cabbage has a more delicate texture and sweeter flavor.
Customize Your Vegetables: Feel free to add or substitute other vegetables such as spinach, zucchini, or kale based on your preferences.
Cheese Addition: For extra flavor, consider mixing in some grated cheese (like feta or cheddar) into the vegetable mixture before baking.
Make Ahead: This casserole can be prepared ahead of time. Simply assemble it, cover it, and store it in the fridge. Bake it when you’re ready to serve.
