Cabbage and Vegetable Casserole with Yogurt Dill Sauce
Ingredients
For the Casserole:
- 400 g cabbage
- 1 onion, chopped
- 3 cloves of garlic, minced
- Vegetable oil (for frying)
- 7 mushrooms, sliced
- 1 bell pepper, chopped
- 3 tomatoes, peeled and chopped
- 4 eggs
- 150 g sour cream
- Ground black pepper, to taste
- Salt, to taste
- Fresh parsley, chopped (for garnish)
For the Yogurt Dill Sauce:
- 250 g yogurt
- Fresh dill, chopped
- Juice of 1/2 lemon
- Salt, to taste
Directions
Step 1: Prepare the Cabbage
- Blanch the Cabbage: Pour boiling water over the 400 g of cabbage in a large bowl. Let it sit for 5-10 minutes to soften, then drain and chop the cabbage into smaller pieces.
Step 2: Prepare the Vegetables
- Sauté the Onion and Garlic: In a pan, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent.
- Add Mushrooms and Pepper: Add the sliced mushrooms and chopped bell pepper to the pan. Cook for 5-7 minutes until the mushrooms are tender and the peppers are slightly softened.
- Prepare the Tomatoes: To easily peel the tomatoes, pour boiling water over them, let them sit for a minute, then peel off the skins. Chop the tomatoes and add them to the vegetable mixture. Cook for another 3-5 minutes.
Step 3: Assemble the Casserole
- Mix Eggs and Sour Cream: In a bowl, whisk together the 4 eggs, 150 g of sour cream, salt, and ground black pepper to taste.
- Combine Vegetables and Cabbage: In a large mixing bowl, combine the blanched cabbage with the sautéed vegetables.
- Transfer to Baking Dish: Pour the combined vegetable and cabbage mixture into a greased baking dish.
- Pour Egg Mixture: Evenly pour the egg and sour cream mixture over the vegetables in the baking dish.
- Bake: Preheat your oven to 180°C (350°F). Bake the casserole for 35 minutes, or until the top is golden and set.
Step 4: Prepare the Yogurt Dill Sauce
- Mix the Sauce: In a bowl, mix 250 g of yogurt with chopped fresh dill, the juice of 1/2 a lemon, and salt to taste. Stir well and set aside.
Step 5: Serve
- Garnish and Serve: Once the casserole is baked, remove it from the oven and let it cool slightly. Garnish with chopped parsley and serve warm with the yogurt dill sauce on the side.
Serving Suggestions
- Main Dish: Serve as the main course with a side of crusty bread or a fresh green salad.
- Side Dish: Pair with roasted meats or grilled fish for a complete meal.
- Brunch Option: Enjoy as a hearty brunch dish alongside scrambled eggs or a fruit salad.
Cooking Tips
- Blanching Cabbage: Blanching softens the cabbage, making it easier to mix with other vegetables and creating a tender texture in the casserole.
- Peeling Tomatoes: Blanching tomatoes quickly makes them easy to peel, giving the dish a smoother texture.
- Cheese Addition: For an extra creamy casserole, sprinkle grated cheese, such as mozzarella or cheddar, on top before baking.
Nutritional Benefits
- High in Vegetables: This casserole is packed with cabbage, mushrooms, and tomatoes, offering fiber, vitamins, and minerals.
- Protein-Rich: Eggs and sour cream add protein, making this a satisfying dish.
- Low-Carb Option: With mostly vegetables and minimal carbs, this is a great low-carb, high-nutrient option.
Dietary Information
- Vegetarian: This recipe is perfect for vegetarians who enjoy hearty vegetable-based meals.
- Gluten-Free: Naturally gluten-free, as it contains no wheat or flour products.
- Low-Sugar: Contains no added sugars, making it suitable for those monitoring sugar intake.
Nutritional Facts (per serving, approximately 6 servings)
- Calories: 180
- Protein: 9 g
- Carbohydrates: 15 g
- Fat: 10 g
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 180°C (350°F) until warmed through, or microwave in individual portions.
- Freeze: Casserole can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.