Prep the Potatoes: Soak the diced potatoes in water for 10-15 minutes to remove excess starch. This helps them cook more evenly and prevents them from becoming mushy. Drain and set aside.

Prepare the Cabbage: Shred the cabbage finely and place it in a large bowl. Add 2-3 teaspoons of salt and massage the cabbage with your hands to soften it. This helps to break down the tough fibers and makes the cabbage more palatable. Let the cabbage sit for 15 minutes, then drain any released liquid.

Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-5 minutes until softened and translucent. Add the grated carrots and chopped bell peppers, cover the skillet, and cook for another 5 minutes, allowing the vegetables to soften slightly.

Incorporate the Cabbage: Add the prepared cabbage to the skillet with the other vegetables. Cover again and cook for an additional 3-5 minutes, stirring occasionally.

Flavor Boost: Stir in the tomato paste, red pepper flakes, and black pepper. Cook for 10-12 minutes over medium heat, allowing the flavors to meld.

Prepare the Casserole: Preheat your oven to 180°C (350°F) and lightly grease a casserole dish with olive oil. Spread the cooked vegetable mixture evenly in the prepared dish.

Make the Egg Mixture: In a separate bowl, whisk together the eggs, Greek yogurt, flour, and a pinch of salt. This creamy mixture will bind the casserole ingredients together.

Bake the Casserole: Pour the egg mixture over the vegetables in the casserole dish. Bake for 20 minutes at 180°C (350°F).

Finishing Touches: After 20 minutes, remove the casserole from the oven and stir the mixture slightly. This helps to ensure even cooking throughout. Return the casserole to the oven and bake for an additional 30 minutes, or until the top is golden brown and set.

Serve: Let the casserole cool slightly before serving. Enjoy this hearty and flavorful dish on its own or paired with a simple side salad.