Cabbage Cake Stuffed with Meat, Rice, and Cheese

Ingredients

• 1 cabeza white cabbage (Separate the leaves carefully; they will be used to line the pan and cover the filling.)
• 1 mediana onion (Chopped.)
• 1 mediano bell pepper (Chopped; red, green, or yellow may be used.)
• 1 mediana carrot (Grated or finely chopped.)
• 2 tbsp vegetable oil (For sautéing the vegetables and meat.)
• 500 g ground beef (Preferably with a moderate fat content.)
• salt (To taste.)
• ground black pepper (To taste.)
• 400 g tomato sauce (Add to the meat mixture.)
• 300 g cooked white rice (Already cooked and cool or lukewarm.)
• 150 g grated cheese (For placing between the layers and on top of the filling; use a cheese that melts well.)

Steps

1. 1

   Preheat the oven to 160 °C. Lightly grease a round pan approximately 22–24 cm in size, and have a large plate ready for unmolding the cake at the end.

2. 2

   Separate the cabbage leaves. Bring a large pot of water to a boil and add the leaves. Cook them for about 3 minutes, just until softened and flexible enough to fold without tearing.

3. 3

   Drain the leaves and let them cool enough to handle. If any leaf has a very thick central rib, trim it slightly so it fits the pan better.

4. 4

   Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and carrot, and sauté for 5–7 minutes, stirring, until the vegetables are tender and fragrant.

5. 5

   Add the ground beef to the skillet. Break it up with a spoon and cook until it is no longer pink and begins to brown, approximately 7–10 minutes.

6. 6

   Season the meat and vegetables with salt and black pepper to taste. Stir in the tomato sauce and cook for 5 minutes, until the filling is hot and slightly reduced.

7. 7

   Add the cooked white rice to the skillet. Mix until evenly distributed and cook for 2–3 minutes longer. Remove from the heat.

8. 8

   Line the pan with the cabbage leaves, overlapping them so there are no gaps and allowing part of the leaves to extend over the edges. Reserve some leaves to cover the top.

9. 9

   Place half of the meat and rice filling in the pan and spread it into an even layer. Sprinkle approximately half of the grated cheese over the top.

10. 10

    Add the remaining filling and finish with the remaining cheese, distributing it evenly.

11. 11

    Fold the overhanging cabbage leaves toward the center and cover any exposed areas with the reserved leaves. Press gently to compact the cake without crushing the filling.

12. 12

    Bake at 160 °C for approximately 30 minutes, until the cake is thoroughly hot and the cheese has melted and lightly browned. If the meat was not fully cooked before assembling the cake, ensure that it reaches 71 °C in the center.

13. 13

    Remove the pan from the oven and let it rest for 5–10 minutes. Place a plate over the pan, carefully invert the cake, and lift off the pan. Serve hot.

Notes

The publication does not specify exact quantities; the listed amounts are a practical estimate for 6 servings. The original recipe indicates cooking the leaves for about 3 minutes and baking at 160 °C for approximately 30 minutes, until lightly browned.

Nutrition per serving

• main course
• family meal
• oven-baked
• ground beef
• cabbage
• with rice
• comfort food