Shred the cabbage into thin strips. Place it in a large bowl and cover with hot water. Let it sit for 10 minutes to soften. Drain and squeeze out excess liquid. Set aside.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and red bell pepper. Sauté for 3-5 minutes until softened. Remove from heat.

Peel and grate the potatoes. Place them in a bowl of cold water for 10 minutes to remove excess starch. Drain and squeeze thoroughly.

In a mixing bowl, combine the cabbage, grated potatoes, sautéed onion, and peppers. Season with salt, black pepper, paprika, dried garlic, and rosemary. Mix well.

In a separate bowl, whisk together the eggs, milk, flour, olive oil, and chopped dill until smooth.

Pour the egg mixture over the vegetable mixture and stir thoroughly. Transfer to a greased 9x13 inch (23x33 cm) baking dish.

Preheat the oven to 180°C (350°F). Bake uncovered for 30-35 minutes until the top is golden and set.

Remove from the oven. Arrange sliced tomatoes on top and sprinkle with Italian herbs and cheese.

Bake for an additional 10 minutes until cheese is melted and bubbly.

For the sauce, combine grated cucumber, yogurt, mayonnaise, minced garlic, chopped dill, salt, and pepper. Mix and refrigerate until serving.

Let the casserole rest for 5 minutes, cut into squares, and serve with the cucumber yogurt sauce on the side.