ADVERTISEMENT
In a large skillet, heat plant oil over medium heat. Add the onion, garlic, carrot, and bell pepper. Sauté for 5-7 minutes, until softened and aromatic. Add the sliced mushrooms and cook for an additional 3-4 minutes.
Cook the Cabbage:
Add the shredded cabbage (kohl) to the pan and cook for another 5 minutes, stirring occasionally, until the cabbage wilts and softens. Season with salt, pepper, and dried basil.
Prepare the Batter:
In a bowl, whisk together the eggs, milk, flour, baking powder, a pinch of salt, and black pepper until smooth. Stir in chopped dill for a fresh burst of flavor.
Combine the Mixture:
Add the cooked vegetables to the egg mixture and stir until well combined. Fold in the chopped tomato and half of the shredded cheese.
Bake:
Preheat the oven to 180°C (350°F). Grease a baking dish with a little plant oil and pour the cabbage-vegetable mixture into it. Top with the remaining cheese and bake for 25-30 minutes, or until the top is golden brown and the dish is set in the middle.
Serve:
Serve the cabbage bake hot, drizzled with a dollop of yogurt and mayonnaise. Garnish with a squirt of ketchup for a tangy kick. For an extra touch, serve with a fresh cucumber on the side.
Serving and Storage Tips:
ADVERTISEMENT
