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Prepare the Vegetables:
Shred the cabbage and place it in a large bowl.
Add a pinch of salt and massage gently with your hands to soften.
Grate the carrot, chop the onion, mince the garlic, and slice the spring onion.
Sauté the Base:
Heat a tablespoon of vegetable oil in a large pan.
Add the onion and garlic; cook until fragrant.
Add the carrot and cabbage and cook for 5–7 minutes, until slightly tender.
Season with pepper, paprika, and Provençal herbs. Remove from heat and let cool slightly.
Mix the Batter:
In a separate bowl, beat the eggs with a pinch of salt.
Add the sautéed vegetable mixture and half of the mozzarella. Mix until combined.
Bake the Casserole:
Preheat your oven to 180°C (350°F).
Pour the mixture into a greased baking dish.
Sprinkle the remaining mozzarella on top.
Bake for 25–30 minutes, or until golden and set.
Serving and storage tips:
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