Prepare the vegetables. Parse the cabbage into inflorescences and boil in salted water until half-cooked. Then drain the water and put the cabbage in a sieve. Leave 150 ml of vegetable broth for the sauce.
Cut the zucchini into strips and blanch in boiling water until half cooked. Then drain the water and dry the squash a little in a sieve.
Peel the onion, carrot, and garlic. In a frying pan with a thick bottom pour the sunflower oil. In the preheated oil, fry until transparent: onion cut into half rings and garlic plates.
Cut the carrots into strips and add to the onion, fry for 2 minutes.
Tomatoes cut into slices and put in a pan, pepper, salt and simmer for 2 minutes. Vegetable roast is ready!
Grease the baking dish with sunflower oil and lay out the zucchini.
Cut the meat into small portion strips "for one bite" and spread evenly on the zucchini, sprinkle with seasoning for meat. Do not salt, because we have a salty roast, salty sauce and cheese. Seasoning also happens with the addition of salt.
Put the roast on the meat.
On the roast evenly spread the cabbage.
Prepare the simplest, but very flavorful and delicious sauce.
Mix vegetable broth with tomato paste (or tomato ketchup 4 tbsp). Add sour cream, sunflower oil, pressed garlic clove, seasoning (I have ground coriander and cumin), pepper and salt. Whisk the sauce with a whisk. If the sauce is very sour, you can add a pinch of sugar.
Top all over the cabbage, carefully pour the sauce. Cover the mold with foil and send it to a preheated 180 C oven. I had the dish languishing for an hour. Then I peeled back the foil and tasted the meat until it was ready. I put the already open mold in the oven and switched the temperature to 200 C. For 10-15 minutes, the sauce has evaporated a little and the cabbage is browned on top.
Ready hot dish sprinkle with grated cheese. I have Poshekhonsky cheese, it instantly melted and I did not have to warm up the dish once again. Decorate the dish with melted plate cheese, tomato slices (yellow) and green onions.