Italian-Style Layered Savoy Cabbage Casserole with Napa Cabbage
It's quick, tasty, and perfect for busy weeknights!
Ingredients
- 500 g ground pork (7% fat)
- 200 g bulgur (measured dry)
- 380 g Napa cabbage (about half a head)
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon butter
- 200 ml cooking cream (22% fat)
- 200 ml water
- 175 g sour cream (12% fat)
- 120 g mild semi-hard cheese (such as Edam or Gouda)
- salt
- ground black pepper
- dried oregano
Instructions
- Cook the bulgur in lightly salted water until tender. Set aside.
- Dice the onion and sauté it in olive oil in a deep skillet until golden brown.
- Add the ground pork.
- Season with salt and pepper, then brown the meat.
- Grate in one clove of garlic and cook for another minute or two.
- Pour in the water and let it simmer gently.
- Add the cooking cream.
- Season with oregano.
- Add the remaining garlic.
- Stir in the cooked bulgur and set aside.
- Trim the end of the Napa cabbage and remove the outer leaves. These are usually damaged, so discard them. Separate and wash the inner leaves. There’s no need to pre-cook them.
- Butter an ovenproof baking dish and arrange a layer of Napa cabbage leaves on the bottom.
- Spread half of the meat mixture over the cabbage.
- Cover with another layer of Napa cabbage leaves.
- Add the remaining meat mixture.
- Cover again with Napa cabbage leaves.
- Spread the sour cream on top.
- Sprinkle with grated cheese.
- Cover with aluminum foil.
- Bake in a preheated oven at 180°C / 350°F (top and bottom heat with fan) for about 40 minutes.
- Once baked, let it rest for at least 20 minutes before slicing.
- Tip: Serve with a little sour cream flavored with garlic!
Calories and macros
1 serving
Energy: 445 calories
Protein: 30 grams
Carbohydrates: 31 grams
Fat: 23 grams