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), finely chop the walnuts (175 g), and grate the hard cheese (80 g) coarsely.
Beat the eggs (150 g) with table salt (5 g), garlic powder (3 g), curry (3 g), khmeli-suneli (3 g), paprika (3 g), and black pepper (1 g), then mix the egg mixture with the cabbage and carrot.
Place half of the cabbage-and-carrot mixture in a baking dish, sprinkle with half of the walnuts, then add the remaining mixture and sprinkle with the remaining walnuts.
Top with the hard cheese (80 g), cover the dish with foil, and bake at 200 °C for 15 minutes. Reduce the temperature to 170 °C and bake for another 15 minutes, then remove the foil, reduce the temperature to 140 °C, and bake for another 25 minutes.
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