Shred the cabbage into small pieces. Add the cabbage to a saucepan and pour boiling water over it. Let the cabbage stand in the boiling water for 10 minutes, then drain.

Finely chop the onion and fry it in a pan with a little oil until soft. The onion will take about 1 minute.

Add the grated carrots to the fried onions. Fry together for another 1 minute, stirring the vegetables.

Finely dice the tomatoes and add them to the onions and carrots. Stir and stew the vegetables until soft and a flavorful sauce is formed. The process will take about 5-7 minutes.

Preparing the casserole mixture: mix the squeezed cabbage with salt and selected spices to taste in a separate bowl.

Add the eggs and 1 tablespoon of flour. Mix thoroughly until a homogeneous mixture is obtained.

Put the prepared onion, carrot, and tomato mixture into the cabbage mixture. Stir all the ingredients until the filling is evenly distributed. If the mixture is too runny, add another 1-2 tablespoons of flour to make it dense.

Heat a skillet over medium, moderate heat with a teaspoon of vegetable oil. Place the prepared mixture in the skillet and flatten. Fry until golden on both sides, covering the pan with a lid. This will take about 5-7 minutes on each side. Place the finished dish on paper napkins or a towel to dispose of excess oil.

Serve the vegetable cabbage casserole hot as a main dish or side dish to the main meal. You can also serve them with a sauce of your choice. For example, with sour cream. Bon appetit!