Cabbage and Mushroom Casserole with Yogurt Dill Sauce

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

1. 1. 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

1. 1. Heat a large skillet over medium heat and add a splash of vegetable oil.
   2. Add the chopped onion and sauté for about 3 minutes, until it becomes translucent.
   3. Stir in the minced garlic and cook for an additional minute until fragrant.

1. 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.
2. 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

1. 1. In a separate bowl, whisk together the eggs and sour cream until well combined. Season with a little salt and pepper.

1. 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.
2. Combine the cooked vegetables with the egg and sour cream mixture, stirring until everything is evenly coated.

Step 4: Bake the Casserole

1. 1. Preheat your oven to 180°C (350°F).

1. Transfer the mixture to a greased baking dish, spreading it evenly.
2. 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

1. 1. 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.

1. Mix well until all ingredients are incorporated. Adjust salt to taste and set aside.

Step 6: Serve

1. 1. Once the casserole is done baking, remove it from the oven and let it cool for a few minutes.
   2. Garnish with fresh parsley before serving.

1. Serve warm with a generous dollop of the yogurt dill sauce on the side or drizzled on top.