Ingredients
Basic:
- 400 gram Pork fillet
- 700 gram Cauliflower fresh
- 1 piece Zucchini
- 1 piece Onion
- 1 piece Carrot
- 1 clove Garlic
- 2 pieces Tomato
- 3 tablespoons Sunflower oil
- 4 tablespoons Hard cheese
- 3 pieces Processed cheese
- 1 teaspoon Seasoning for meat
- Salt to taste
- Black pepper to taste
For the sauce:
- 150 ml Broth vegetable
- 2 tablespoons Tomato paste
- 2 tablespoons Sunflower oil
- 2 tablespoons Sour cream
- 1 teaspoon Seasoning
- 1 clove Garlic
- A mixture of spices to taste
- Salt to taste
Instructions
- 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.
- The dish is ready, enjoy your meal!