Create a delicious, healthy meal from cabbage, minced meat and sour cream in an hour with little more effort than making a burger from scratch.
As I recently have a little time, I had been browsing on the web the other day. In need of new, fascinating thoughts, inspiring recipes that I have never tested before, to delight my loved ones with. Hunting for a while but couldn’t come across too many interesting things. Just before I wanted to give up on it, I found this yummy and easy treat by chance over Suncakemom. The dessert looked so delicious on its photo, it called for fast action.
It had been simple enough to imagine just how it is created, how it tastes and just how much my husband might enjoy it. Actually, it is very simple to delight the man in terms of desserts. Yes, I am a blessed one. Or perhaps he is.Anyhow, I got into the website and simply followed the simple instuctions that were accompanied by wonderful images of the operation. It just makes life rather easy. I can imagine that it is a bit of a inconvenience to take photos in the midst of baking in the kitchen as you may usually have sticky hands and so i really appreciate the time and energy she devote for making this post .
Having said that I’m empowered presenting my very own formulas in the same way. Thanks for the idea.
I was tweaking the initial mixture create it for the taste of my loved ones. I can tell you it was an incredible outcome. They prized the flavour, the consistency and enjoyed having a treat like this in the midst of a stressful workweek. They quite simply wanted lots more, a lot more. Thus next time I am not going to make the same mistake. I am gonna twin the volume to make them pleased.
There are more savoy cabbage recipe recipes at SunCakeMom
Pour oil into a cooking pot, heat it up then add the rice and salt.
Mix it well until rice heats up for about 2-3 minutes then add the water. To quicken the cooking process, already hot water can be used from a kettle.
Cook the rice on low to medium heat with lid on until holes appear on the surface for about 15-20 minutes.
Stir the rice to avoid sticking it to the bottom of the pot then put the lid back. In case of electric cooktop turn the heat off and leave the pot on the burner until the rice absorbs the remaining water. In case of gas burners turn the heat to low and cook on very low heat until the rice absorbs the remaining water then set the pot aside.
Add the diced pancetta into a frying pan and start to fry it on low heat until golden brown and all the fat is rendered out. Optionally cooking oil can be used instead of fat.
Add the diced onion and salt then saute it until a translucent, glassy look.
Add the tomato, paprika then mix it well.
Add the meat, mix it well and stir fry it for 5-10 minutes. When it loses its water content and starts to fry add water until the meat is quarter submerged, put the lid on and cook it ready for about 25-30 minutes. Optionally, the raw rice can be added now, instead of prepared separately and cooked ready with the meat.
In a pot boil water, salt and the optional cumin.
Take the whole leaves off the savoy cabbage and submerge them in hot water.
Cook the whole leaves for 2-3 minutes then start to make the first layer in the baking sheet.
Spread half of the meat on the first layer of savoy cabbage leaves.
Spread half of the rice on top of the meat.
Create the second layer of savoy cabbage on top of the rice then repeat the meat and rice layer again.
Cover the second layer of filling with the last savoy cabbage layer and spread sour cream on top evenly as possible. The sour cream or creme fraiche needs to be in spreadable form. The best way is to shake its container before opening it up.
Bake it in the oven for 20-30 minutes on 390°F / 200°C until golden brown.