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Prepare the vegetables and sausage:
Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sauté until fragrant and translucent (about 3–4 minutes).
Cook zucchini and cabbage:
Add the sliced zucchini to the pan and cook for 5 minutes until slightly soft. Stir in the shredded cabbage, season with salt, pepper, paprika, and your preferred vegetable seasoning. Cook until the cabbage wilts (about 7–8 minutes).
Add sausages and ketchup:
Mix in the sliced hunting sausages and ketchup. Cook for another 5 minutes, stirring occasionally so everything is well combined.
Prepare the egg batter:
In a bowl, whisk the eggs with the sour cream, dried dill, and flour until smooth. Add a pinch of salt and pepper.
Assemble the casserole:
Transfer the sausage and vegetable mixture into a greased casserole dish. Pour the egg and sour cream batter evenly over the top. Arrange the tomato slices on top.
Bake:
Preheat your oven to 180°C (350°F). Bake the casserole for 30–35 minutes, or until the top is set and slightly golden.
Serve:
Let the casserole cool for 5 minutes before serving. Enjoy warm!
Serving & Storage Tips:
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