Hungarian layered savoy cabbage casserole
A healthy lunch rich in fiber
Ingredients
- 1 large head Savoy cabbage
- 500 g ground pork (with 7% fat content)
- 100 g uncooked brown rice
- 1 onion
- 450 g sour cream
- 60 g Gouda cheese
- salt
- ground black pepper
- 1,5 tablespoons olive oil
- 1 pinch ground cumin seeds
- water
Instructions
- Remove the outer and damaged leaves from the savoy cabbage. Pick off the nice leaves and cut out the tougher stem parts. Wash thoroughly.
- Boil a large pot of salted water with a little cumin seed and cook the leaves in it. They don't need to be completely soft. They can be a little crunchy because you'll be frying them anyway. Remove the pre-cooked leaves from the pot and drain them. I put about 3-4 large leaves in the pot, leave them for 1 minute, then remove them and drain them. Then I do the rest.
- Cook the rice in salted water. Set aside.
- Finely chop the onion. Sauté in a tablespoon of olive oil. Add the minced meat. Season with salt and pepper and fry. When browned, pour in 1 dl of water. Allow the water to evaporate, then stir in the cooked rice.
- Take out a heatproof dish. Drizzle a little olive oil on the bottom or spread it with butter. Put the pre-cooked kale leaves in it and spread them evenly. Pull them out to the edges so that you only have to fold the leaves over at the end.
- Pour the minced meat and rice mixture over it. Cover with the remaining kale leaves.
- Spread a large tub of sour cream on top. Sprinkle cheese on top.
- Place in a preheated oven at 180°C or 350°F (top and bottom heat and fan mode) and bake for 30 minutes.
- Enjoy it sprinkled with a little sour cream.
Calories and macros
1 serving
Energy: 354 calories
Protein: 24 grams
Carbohydrates: 17 grams
Fat: 21 grams