White cabbage minced casserole with goat cheese

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

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
750 g White cabbage
1 big onion
2 Garlic cloves
2 TABLESPOONS Olive oil
750 g mixed mince
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
50 g Parmesan (piece)
1 collar flat leaf parsley
100 g Fresh goat cheese

Directions

1
Cook the rice in 300 ml boiling salted water according to the instructions on the packet. Pour into a sieve and drain. Clean, wash, quarter and chop the 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 1 tablespoon of oil in a large frying pan. Stir-fry the minced meat for about 8 minutes until crumbly. Fry onion and garlic briefly. Sweat tomato paste with. Deglaze with tomatoes, chop a little bit with a spatula.
4
Season with salt, pepper and sugar. Bring to the boil and simmer for about 15 minutes. Add cabbage about 5 minutes before the end of cooking time.
5
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grate Parmesan cheese. Wash parsley and shake dry, pluck off leaves and chop roughly. Stir rice, parsley and goat's cheese into the minced meat.
6
Season again and spread in an ovenproof dish. Sprinkle with parmesan and sprinkle with 1 tablespoon of oil. Bake in a hot oven for about 30 minutes. Take out and serve.