Cabbage Casserole w/pepper & savory yogurt custard

2  cups		onions, thinly sliced
5		garlic cloves,s chopped
2  tablespoons		olive oil
2  tablespoons		paprika
1  cup		red bell pepper, diced
1  cup		diced tomatoes (canned is fine); including juices
2  tablespoons		1 or fresh chopped marjoram, or to taste
1  cup		salt and pepper to taste, pinch of sugar if needed (I didn't use)
12  ounces		plain yogurt
2		eggs, lightly beatens
2-1/2  lb.		Cabbage - Fresh, Chopped

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While preparing - preheat oven to 375.
1) Parboil cabbage & cook for about 5 minutes or until it begins to turn translucent; drain. Lightly saute onions and half the garlic in the olive oil until the onions soften, then sprinkle them with paprika and add the red bell ppers and tomatoes. Cook a few minutes.
2) Add the drained, cooked cabbage to the mixture, stir and mix well, then add half the marjoram, a pinch of sugar (I didn't use), salt and pepper to taste.
3) Cover and cook 30 minutes, stirring every so often, until cabbage is very tender and flavorful. There should be virtually no liquid left; if there is, remove the lid and cook a few minutes until the liquid cooks out. Remove from the stove, add the remaining garlic, then taste for seasoning. Set aside for a moment.
3) Whisk the yogurt ro rmove any lumps, then whisk in the eggs.
4) Arrange the cabbage in a baking pan or casserole, then pour the yogurt-egg mixture evenly over it.
5)Bake in preheated oven 15 - 25 minutes or until custard is firm. Serve right away or let cool slightly. Sprinkle with the remaining marjoram before serving.