Blanch the Cabbage: Pour boiling water over the 400 g of cabbage in a large bowl. Let it sit for 5-10 minutes to soften, then drain and chop the cabbage into smaller pieces.

Sauté the Onion and Garlic: In a pan, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent.

Add Mushrooms and Pepper: Add the sliced mushrooms and chopped bell pepper to the pan. Cook for 5-7 minutes until the mushrooms are tender and the peppers are slightly softened.

Prepare the Tomatoes: To easily peel the tomatoes, pour boiling water over them, let them sit for a minute, then peel off the skins. Chop the tomatoes and add them to the vegetable mixture. Cook for another 3-5 minutes.

Mix Eggs and Sour Cream: In a bowl, whisk together the 4 eggs, 150 g of sour cream, salt, and ground black pepper to taste.

Combine Vegetables and Cabbage: In a large mixing bowl, combine the blanched cabbage with the sautéed vegetables.

Transfer to Baking Dish: Pour the combined vegetable and cabbage mixture into a greased baking dish.

Pour Egg Mixture: Evenly pour the egg and sour cream mixture over the vegetables in the baking dish.

Bake: Preheat your oven to 180°C (350°F). Bake the casserole for 35 minutes, or until the top is golden and set.

Mix the Sauce: In a bowl, mix 250 g of yogurt with chopped fresh dill, the juice of 1/2 a lemon, and salt to taste. Stir well and set aside.

Garnish and Serve: Once the casserole is baked, remove it from the oven and let it cool slightly. Garnish with chopped parsley and serve warm with the yogurt dill sauce on the side.