Cabbage Casserole with Walnuts
Cabbage and carrot provide fiber and juiciness, eggs and cheese add protein, and walnuts contribute beneficial fats and crunch. This spiced casserole is rich, aromatic, and works as a standalone hot vegetable dish.
Shred the white cabbage (800 g), grate the carrot (300 g), and combine the cabbage with the eggs (150 g), garlic powder (3 g), curry (3 g), khmeli-suneli (3 g), paprika (3 g), black pepper (1 g), and table salt (5 g).
Finely chop the walnuts (175 g) and grate the hard cheese (80 g) coarsely.
Layer half of the cabbage mixture, half of the carrot, and half of the walnuts in a baking dish, then repeat with the remaining vegetables and nuts.
Top with the cheese, cover the dish with foil, and bake at 200°C for 15 minutes. Reduce the temperature to 170°C for another 15 minutes, then to 140°C and cook for 25 minutes more.
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