White cabbage casserole with mince

Name: White cabbage casserole with mince
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 750 g White cabbage; 1 big onion; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 750 g mixed minced meat; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Parsley; 100 g Fresh goat cheese; 50 g grated parmesan cheese

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
750 g White cabbage
1 big onion
2 Garlic cloves
4 TABLESPOONS Olive oil
750 g mixed minced meat
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Parsley
100 g Fresh goat cheese
50 g grated parmesan cheese

Directions

1
Cook rice in boiling salted water according to package instructions. Pour into a sieve and drain. Clean and wash cabbage, remove stalk and chop cabbage. Cook in boiling salted water for 5-6 minutes until soft.
2
Drain and rinse with cold water. Peel and chop onion and garlic.
3
Heat 2 tablespoons of oil in a large pan or frying pan. Fry the minced meat in it until crumbly. Add onion and garlic, fry briefly. Add tomato puree and sweat. Deglaze with tomatoes, crush tomatoes with a spatula.
4
Season with salt, pepper and sugar. Let simmer for about 15 minutes. Add cabbage in the last 5 minutes of cooking time.
5
Wash parsley, shake dry, pluck leaves and chop coarsely. Set something aside for garnishing. Mix rice, parsley and goat's cheese into the mincing pan. Season to taste again and spread in an ovenproof dish.
6
Sprinkle with parmesan and sprinkle with 2 tablespoons of oil. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out of the oven, arrange and sprinkle with remaining parsley.