Savoy cabbage-rice pot with ground pork

Name: Savoy cabbage-rice pot with ground pork
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 2 medium-sized onions; 100-150 g Bacon; 1 kg Savoy cabbage, 1 tablespoon of oil; 400 g Pork sausage; 300 g Long grain rice; 3-4 Tsp clear broth (instant); 7-10 Tbsp salt, pepper, nutmeg

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

2 medium-sized onions
100-150 g Bacon
1 kg Savoy cabbage, 1 tablespoon of oil
400 g Pork sausage
300 g Long grain rice
3-4 Tsp clear broth (instant)
7-10 Tbsp salt, pepper, nutmeg

Directions

1
Peel and chop the onions. Cut half the bacon into fine strips. Clean, wash and cut the savoy cabbage into wide strips
2
Heat the oil in a large ovenproof pot or roaster. Brown the minced meat in it until crumbly and take it out, fry the bacon and onions in the frying fat. Add rice and fry until translucent. Deglaze with 1 l water, bring to the boil and stir in stock. Add ground pork again. Spread cabbage on top (do not stir in!)
3
Cover and braise everything in the hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) on the bottom shelf for about 30 minutes. Remove, stir and season to taste. Place the remaining bacon on top and braise open for another 30 minutes.