Prepare the cabbage: Bring a large pot of salted water to a boil. Add the cabbage and boil for 10 minutes until slightly tender. Drain and let it cool, then roughly chop it into bite-sized pieces.

Prepare the vegetables: Peel and grate the potatoes or cut them into thin slices. Slice the mushrooms, chop the onion and bell pepper, and mince the garlic.

Sauté the vegetables: In a skillet, heat olive oil over medium heat. Add the onion, garlic, and bell pepper, and cook for 2–3 minutes until fragrant. Add the mushrooms and continue to sauté until they release their moisture and start to brown. Sprinkle with Italian herbs, paprika, salt, and black pepper. Stir well and set aside.

Combine the vegetables: In a large mixing bowl, combine the boiled cabbage, grated potatoes, and sautéed vegetables. Toss everything together until evenly distributed.

Prepare the egg mixture: In another bowl, whisk the eggs, milk, flour, baking powder, and a pinch of salt until smooth and well-blended. The mixture should be slightly thick and creamy.

Assemble the casserole: Lightly grease a baking dish with olive oil. Spread the vegetable mixture evenly inside, then pour the egg and milk mixture over the top, ensuring it seeps into all layers.

First bake: Place the dish in a preheated oven at 180°C (350°F) and bake for 30–35 minutes until the casserole is set and the top is lightly golden.

Add the topping: Slice the tomatoes and arrange them over the partially baked casserole. Sprinkle grated cheese generously on top.

Final bake: Return to the oven and bake for another 10 minutes, or until the cheese is melted and beautifully golden.

Serve: Let it cool slightly before slicing. Garnish with fresh dill and parsley. Serve warm, optionally with a side of light yogurt-garlic sauce or a crisp green salad.