Cabbage Casserole w/pepper & savory yogurt custard

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filed under Main Dishes

Main Dishes
Serving size: 1/4 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 287 (14% DV)
Fat: 12g (18% DV)
Carbohydrates: 35g (12% DV)
Protein: 13g (25% DV)
Description: Mediterranean health dish
Tags: Also knowns as Bosanska Kalia Od Kapusa from Mediterranean Cooking the Healthy Way by Marlena Spieler
Ingredients:  Makes 4 servings (1 each)

Tip: For nutritional information on all the ingredients in Cabbage Casserole w/pepper & savory yogurt custard just click on each ingredient name. Then adjust the serving size for any Cabbage Casserole w/pepper & savory yogurt custard ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
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.
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