Cheesy Cabbage and Sausage Casserole

1. 1. Heat a drizzle of olive oil in a large skillet over medium heat.
   2. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute until fragrant.
   3. Stir in the grated zucchini and season with salt, pepper, and a pinch of paprika. Cook for 5 minutes until softened. Remove from heat and set aside.

Step 2: Cook the Cabbage

1. In a separate large pot, bring water to a boil.
2. Blanch the shredded cabbage for 5 minutes to soften it slightly. Drain and set aside.

Step 3: Prepare the Batter

1. 1. In a mixing bowl, whisk together the eggs, sour cream, and flour until smooth.

1. Add a pinch of paprika, seasoning for vegetables, and dried dill for extra flavor. Mix well.

Step 4: Assemble the Casserole

1. 1. Preheat your oven to 180°C (350°F).
   2. In a greased baking dish, layer the cabbage at the bottom. Spread the sautéed zucchini mixture over the cabbage.

1. 1. Arrange the sliced hunting sausages on top.
   2. Drizzle the ketchup evenly over the sausages, then layer with the sliced tomato.
   3. Pour the egg and sour cream batter evenly over the dish.
2. Top with grated cheese, spreading it generously to cover the casserole.

Step 5: Bake

1. 1. Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and bubbly.
   2. Let it rest for 5 minutes before serving to allow the layers to set.

Nutrition Facts (Per Serving)

• • Calories: ~320 kcal
  • Protein: ~14 g
  • Carbohydrates: ~20 g

• Fat: ~20 g
• Fiber: ~4 g