Directions:
Prepare the potatoes: Peel and cut the potatoes into cubes. Soak them in water for 10-15 minutes to remove excess starch.
Prepare the cabbage: Finely shred ½ head of cabbage. Sprinkle with 2-3 tsp of salt and mash the cabbage with your hands. Let it sit for 15 minutes to soften.
Sauté the vegetables: Dice 1 onion and fry it in 3 tbsp of olive oil over medium heat for 3-5 minutes until translucent.
Add the carrots and peppers: Grate 2 carrots and slice 2 bell peppers. Add them to the pan with the onions, cover with a lid, and cook for 5 minutes.
Add the cabbage: Squeeze out any excess water from the cabbage and add it to the pan. Cover with a lid and cook for another 3-5 minutes.
Season and add tomato paste: Season the mixture with red pepper, black pepper, and ½ cup of tomato paste. Stir well and cook for 10-12 minutes on medium heat.
Prepare the casserole: Grease a casserole dish with olive oil. Drain the potatoes and layer them at the bottom of the dish. Add the cooked vegetable mixture on top. Season with salt to taste.Bake the casserole: Preheat the oven to 180°C (350°F) and bake for 20 minutes.
Make the egg mixture: In a bowl, whisk together 2 eggs, 1.2 cups of Greek yogurt, 2 tbsp of flour, and a pinch of salt until smooth.
Pour the egg mixture over the casserole: After 20 minutes of baking, pour the egg and yogurt mixture evenly over the casserole.
Finish baking: Return the dish to the oven and bake for an additional 30 minutes, or until the top is golden and set.
Serve: Let the casserole cool slightly before serving. Enjoy!
Serving Suggestions:
Serve with a side salad for a complete meal.
Pair with crusty bread for added texture and flavor.
Cooking Tips:
