1. 1. • • 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.

       

   2. 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.

1. 1. 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.

1. 1. 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.

1. 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.