Rice meat from the oven
very easy
90 mins
90 mins
Ingredients
- 650 ml Vegetable broth
- 200 g Long grain rice
- 800 g Savoy cabbage
- 2 Onions
- 1 Garlic clove
- 4 Pork neck steaks (approx. 175 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 TABLESPOON Butter
- 1 can(s) (425 ml) Tomatoes
- 100 g streaky bacon
- 200 g small mushrooms
- 100 g grated gouda cheese
- 1/2 bunch Chives
Directions
- 1
Bring 500 ml stock to the boil, cook the rice for about 15 minutes. Clean, wash and cut the savoy cabbage into strips. Peel onion and garlic and chop finely. Wash meat, dab dry, season with salt and pepper. Heat the oil in a pan and fry the meat on both sides. Remove the steaks. Sauté onion and garlic in hot frying fat. Add savoy cabbage and butter, fry briefly. Add 150 ml broth and season with salt and pepper. Braise for about 5 minutes, turning several times
- 2
Chop the tomatoes, mix them with the rice and season with salt and pepper. Spread half of the rice mixture in a large casserole dish. Put the steaks on top, add the remaining rice. Cover with savoy cabbage and close the dish with aluminium foil. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes
- 3
Cut the bacon into strips. Clean and clean the mushrooms, cut in half. Fry bacon in a hot pan. Add mushrooms and fry until golden brown. Season with pepper. Remove aluminium foil, spread the mushroom mixture on the savoy cabbage, sprinkle with cheese. Bake in a hot oven for about 15 minutes with the lid open. Wash chives, shake dry and cut into small rolls. Sprinkle the casserole and serve
Nutrition Facts
910 kcal
50 g
56 g
51 g
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