Koljozvárska cabbage
Last Updated on
ingredients
500 g minced meat (mix beef, pork) 1 kg sauerkraut 300 g rice 2 pcs onion 2 cloves garlic oil to taste salt, black pepper, ground paprika, crushed cumin, marjoram 500 ml whipping cream
progress
In the past, whenever I made cole slaw, I didn’t remember in what order to put the layers. Until my father told me a trick – to mix meat with rice and place it between the cabbage.
1.
Cut the onion finely and put half of it in a pot (with a lid) to heat the oil. Add the rice, cover with twice the amount of water, sprinkle with salt and simmer covered until tender.
2.
Heat the oil in a pan, add the remaining onion, and when it softens, fry the meat on it, seasoning it progressively with salt, pepper, cumin. Roast for about 5 minutes and finally add the crushed garlic and marjoram to the meat.
3.
Mix the stewed rice with the meat.
4.
Drain the cabbage, chop into smaller pieces and spread half of it on the bottom of the baking dish. Add the rice and meat, align and spread the remaining cabbage on top.
5.
Pour the cream over everything and bake, covered, in a preheated oven at 180°C for about 30 minutes. Uncover and bake for about 20 minutes more.
6.
Good taste!
7.
Editor’s tip: Choose the right baking helper.
