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Ingredients

• 2 tablespoons Unsalted Butter (melted for sautéing cabbage)
• 500 g Green Cabbage (sliced into 1/2‑inch thick rounds)
• 500 g Ground Meat (beef or pork, 80% lean preferred)
• 4 stalks Green Onions (rinsed and finely chopped)
• 3 cloves Garlic (peeled and grated)
• 1 tablespoon Mixed Spices (salt, pepper, paprika) (adjust to taste)
• 1 tablespoon Vegetable Oil (for greasing the work surface)
• 120 ml Tomato Sauce (for dipping meat patties)
• 30 g Crispy Fried Onions (optional topping, mixed with tomato sauce for dipping)
• 2 medium Red Onion (thinly sliced into rings)
• 1 medium Zucchini (grated)
• 240 g Greek Yogurt (full‑fat, plain)
• 30 g Tomato Paste (adds depth to the sauce)
• 2 tablespoons Fresh Dill (rinsed and finely chopped)

Instructions

1. Sauté Cabbage

   Melt the butter in a large frying pan over medium heat, then add the cabbage rounds and sauté until lightly browned, about 5 minutes.

   Time: PT5M

2. Season Ground Meat

   Place the ground meat in a mixing bowl, add the chopped green onions, grated garlic, and mixed spices. Mix thoroughly until evenly combined.

   Time: PT5M

3. Form Meat Patties

   Grease a clean work surface with vegetable oil. Shape the seasoned meat into a flat rectangle about 1 cm thick. Place a small glass or cup on the rectangle and cut around it to create uniform patties. Flip the glass and repeat to get the second side.

   Time: PT5M

4. Coat Patties

   Using a small pestle or your hands, gently press each patty into the tomato sauce, then roll in the crispy fried onions to coat both sides.

   Time: PT2M

5. Fry Patties on Cabbage

   Place the coated meat patties on the sautéed cabbage in the pan. Cook for about 5 minutes, turning once, until the meat is lightly browned on the bottom.

   Time: PT5M

6. Transfer to Baking Tray

   Preheat the oven to 180°C (350°F). Transfer the cabbage and meat layer to a baking tray, spreading evenly.

   Time: PT2M

7. Add Red Onion Rings

   Thinly slice the red onions into rings and scatter them over the meat and cabbage.

   Time: PT3M

8. Add Grated Zucchini

   Rinse the zucchini, grate it, and sprinkle the grated zucchini evenly over the onion layer.

   Time: PT3M

9. Prepare Yogurt‑Tomato Sauce

   In a bowl, combine Greek yogurt, tomato paste, the remaining chopped green onions, and fresh dill. Mix until smooth and season with a pinch of salt and pepper.

   Time: PT5M

10. Drizzle Sauce

    Evenly drizzle the yogurt‑tomato sauce over the grated zucchini.

    Time: PT2M

11. Bake

    Place the tray in the preheated oven and bake for 45 minutes, or until the top is golden and the meat is cooked through.

    Time: PT45M

    Temperature: 180°C

12. Rest and Serve

    Remove the casserole from the oven, let it rest for 5 minutes, then cut into portions and serve hot.

    Time: PT5M

Nutrition Facts

Calories

540

Protein

30 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g