Ingredients:

Cabbage: 2 heads

Black pepper: 7 g (for seasoning cabbage)

Salt: 10 g (for seasoning cabbage)

Red onion: 2, thinly sliced

Minced meat: 800 g

Green onion: 25 g, chopped

Salt: 5 g (for seasoning meat)

Black pepper: 3 g (for seasoning meat)

Herbs of Provence: 7 g

Sweet paprika: 10 g

Nutmeg: 5 g

Garlic: 25 g, minced

Zucchini: 1, grated

Yogurt: 200 g

Green onion: 10 g, chopped (for sauce)

Dill: 10 g, chopped

Tomato paste: 20 g

Instructions:

Prepare the Cabbage Base:

Preheat your oven to 200°C (390°F).

Cut the cabbage into thick slices, about 2 cm thick.

Place the cabbage slices on a baking tray lined with parchment paper.

Season the cabbage slices with 7 g of black pepper and 10 g of salt.

Prepare the Meat Mixture:

In a large bowl, combine the minced meat, 25 g of chopped green onion, 5 g of salt, 3 g of black pepper, 7 g of Herbs of Provence, 10 g of sweet paprika, 5 g of nutmeg, and 25 g of minced garlic.

Add the grated zucchini to the meat mixture and mix well.

Assemble the Dish:

Form the meat mixture into large meatballs.

Place each meatball on top of a cabbage slice.

Use a potato masher or your hands to slightly flatten the meatballs onto the cabbage slices.

Bake:

Place the tray in the preheated oven and bake for 25-30 minutes, or until the meat is fully cooked and the cabbage is tender.

Prepare the Yogurt Sauce:

In a small bowl, combine the yogurt, 10 g of chopped green onion, 10 g of chopped dill, and 20 g of tomato paste. Mix well.

Serve:

Remove the tray from the oven and let it cool slightly.

Serve the cabbage meatball slices with a generous dollop of yogurt sauce on top.