Lamb and Cabbage Casserole
Lamb and eggs provide complete protein, iron, and vitamin B12, while cabbage adds fiber and vitamin C. The casserole is filling and aromatic with a soft cheese-and-yogurt topping.
Brown the lamb (500 g) in olive oil (60 g).
Add the onion (200 g), garlic (10 g), and shredded cabbage (500 g), then cook until tender.
Pour in hot water instead of broth (375 g), add tomato paste (45 g), caraway (6 g), thyme (2 g), bay leaf (1 g), table salt (5 g), and black pepper (1 g). Simmer for 15 minutes.
Slice the tomatoes (400 g).
Mix the greek yogurt (200 g), eggs (150 g), and grated hard cheese (200 g).
Layer the cabbage-and-meat mixture and tomatoes, then pour over the yogurt mixture.
Bake for 30 minutes at 190°C until the topping is set and browned.
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