Cabbage casserole with minced meat and rice from the oven
Ingredients
- 1 head savoy cabbage
- 100 g rice
- 2 onions
- 3 cloves garlic
- 2 tbsp oil
- 700-800 g minced pork and beef
- ½ tsp dried thyme
- Meat seasoning, to taste
- Salt, to taste
- Black pepper, to taste
- 1-2 tbsp dry red wine
- 1-2 eggs
Utensils
- knife
- cutting board
- pan
- bowl
- pot
- garlic press
- mixing spoon
- small deep casserole dish
Instructions
- Cut the cabbage into leaves and cut off the seals on each leaf.
- The small leaves that are in the center of the cabbage can be shredded and added to the filling.
- Place each leaf in hot water for 2 minutes and blanch, then rinse in ice water.
- Cook the rice until done and allow to cool.
- Finely dice the onions.
- Press the garlic through the press.
- Heat the oil in a frying pan over medium heat.
- The Sauté the onion for 5 minutes, stir in the garlic and leave on the heat for another minute.
- Add the ground beef, thyme, spices, salt and pepper to the pan.
- Stir and brown for 5-6 minutes.
- With the wine Deglaze and remove from the heat after a minute or two.
- Mix the ground beef mixture with the rice and leave to cool.
- Season the filling with salt and pepper and add the eggs.
- Grease a small, deep casserole dish with oil.
- A few savoy cabbage leaves practice Lay it lapped to cover the bottom and sides.
- Spread some of the filling over the cabbage leaves, cover with a leaf or two.
- Layer alternately to fill the whole dish.
- Finish the top with a few large leaves .
- Cover the casserole with foil and bake for approx. 40-45 minutes at 180°C.
- When the savoy casserole is ready, let it cool slightly.
- Cover the casserole dish with a plate and carefully turn out the casserole.
