Prepare the Vegetables:
Cut the potatoes, onions, and bell pepper into small dices. Slice the cabbage and carrot into thin strips. Chop the parsley.
Cook the Vegetables:
Heat a pan with 3 tbsp of vegetable oil over medium heat. Add the onions and sauté for 5 minutes
Add the diced potatoes, stir, cover with a lid, and cook over low heat for 5 minutes.
Add the cabbage, carrot, bell pepper, and chili pepper to the pan. Cover with the lid and simmer for another 5 minutes, stirring occasionally.
Stir in the ground black pepper, red chili flakes, and salt. Cover and simmer for 5 more minutes over low heat. Allow the veggies to cool.
Prepare the Sauce:
In a large bowl, whisk together the eggs, milk, sour cream, salt, and 3 tbsp of vegetable oil. Add the flour and baking powder, and whisk until smooth. Stir in the chopped parsley.
Assemble the Casserole:
Preheat your oven to 350°F (180°C).
Grease a baking dish with 1 tbsp of vegetable oil. Spread the cooled vegetable mixture evenly in the dish. Pour the sauce over the vegetables, mixing gently to combine.
Bake the Casserole:
Bake the casserole for 25 minutes at 350°F (180°C).
Remove the dish from the oven, sprinkle the top with grated cheddar cheese, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve:
Serve the potato and cabbage casserole hot. It pairs well with a dollop of sour cream or your favorite sauces.
Cooking Tips
You can substitute cheddar cheese with mozzarella for a milder flavor.
Feel free to add other vegetables like zucchini, mushrooms, or broccoli to customize the casserole.
Ensure the vegetables are well-cooked before adding them to the casserole to avoid excess moisture.
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