Vegetable Base:
1/2 medium green cabbage, finely shredded (about 4–5 cups)
1 large carrot, grated
1 small onion, finely chopped
2 tbsp fresh dill or parsley, chopped
1 tbsp olive oil
1/2 tsp salt and black pepper (to taste)
Egg & Cream Custard:
3 large eggs
1/2 cup (120g) sour cream or Greek yogurt
1/2 cup (120ml) milk
1/3 cup (45g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
Optional Topping: 1/2 cup shredded mozzarella or cheddar cheese
Instructions
1. Prep Vegetables: Preheat oven to 350°F (175°C). Grease a 9×13-inch glass baking dish. In a large bowl, toss shredded cabbage, grated carrot, chopped onion, dill, salt, and pepper with olive oil until combined. Transfer into the baking dish and press down evenly.
2. Make Custard: In a separate bowl, whisk together eggs, sour cream, milk, flour, baking powder, and salt until completely smooth.
3. Pour & Bake: Pour the liquid custard evenly over the shredded vegetables in the baking dish, ensuring it seeps through to the bottom.
4. Bake: Bake uncovered for 35–40 minutes until the top turns deeply golden brown and the custard sets firmly in the center. (If using cheese, sprinkle on top 10 minutes before finish).
5. Serve: Let cool for 10 minutes, slice into squares, and garnish with extra fresh dill.