Cabbage casserole with egg
Description
This simple cabbage casserole with eggs is perfect for a light dinner. 1. Finely chop the cabbage. 2. Bring salted water to a boil in a large pot and cook the cabbage for 7–10 minutes. 3. Sauté the onion in a frying pan (you can add a little oil) until golden brown. 4. Mix tomato paste with yogurt or kefir until smooth, season with a little pepper. 5. Season the eggs with salt and beat well. 6. Place half of the cabbage into the bottom of a baking dish. Pour half of the tomato sauce and half of the beaten eggs over it. 7. Repeat the layers: add the remaining cabbage, followed by the rest of the tomato sauce and egg mixture. 8. Optionally, sprinkle with crushed breadcrumbs for a crispier, more appetizing crust. 9. Bake in a preheated oven for 35–40 minutes, or until the top is golden brown. You can also prepare this cabbage casserole at home with meat mince (pork or chicken), add cheese or fresh herbs to the egg mixture. Don't hesitate to improve the original recipe if you really enjoy the dish.