Imported from Instagram

Baked Cabbage with Ground Meat

Name: Baked Cabbage with Ground Meat
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: European
Ingredients: 1 cabbage (1 head; separate the leaves); boiling water (for blanching the cabbage leaves); onion (chopped; quantity not specified); vegetable oil (for sautéing; quantity not specified); carrot (diced; quantity not specified); yellow bell pepper (diced; quantity not specified); 700 g ground meat; 100 g tomato sauce; 700 ml water (for cooking the rice); 4 g salt (for the cooking water); 300 g rice; 150 g mozzarella (grated); red onion (finely chopped; quantity not specified); 20 g garlic (grated); 30 g parsley (finely chopped); 2 g chili flakes; 200 g sour cream; 20 ml olive oil (the visible figure appears to indicate 20 ml); 2 g oregano; black pepper (quantity not specified); salt (for the sauce; quantity not specified)

Recipe by Cookrate.com | Recipe organizer @appetizing.tv · Instagram

Imported by Ciro Peraloca on SeeMeCook

Blanched cabbage leaves are layered with a mixture of ground meat, vegetables, and rice, then baked with mozzarella. Served with a sauce made from sour cream, herbs, garlic, and red onion.

6 servings70 minEuropean

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Ingredients

1 cabbage (1 head; separate the leaves)
boiling water (for blanching the cabbage leaves)
onion (chopped; quantity not specified)
vegetable oil (for sautéing; quantity not specified)
carrot (diced; quantity not specified)
yellow bell pepper (diced; quantity not specified)
700 g ground meat
100 g tomato sauce
700 ml water (for cooking the rice)
4 g salt (for the cooking water)
300 g rice
150 g mozzarella (grated)
red onion (finely chopped; quantity not specified)
20 g garlic (grated)
30 g parsley (finely chopped)
2 g chili flakes
200 g sour cream
20 ml olive oil (the visible figure appears to indicate 20 ml)
2 g oregano
black pepper (quantity not specified)
salt (for the sauce; quantity not specified)

Steps

1
Separate the cabbage leaves. Pour boiling water over them and leave them to soak for 1 minute.
2
Line a 26 cm-diameter baking dish with cabbage leaves.
3
Chop the onion and sauté it in a pan with vegetable oil.
4
Dice the carrot and dice the yellow bell pepper in the same way.
5
Mix the diced vegetables with the sautéed onion.
6
Add the ground meat and mix well.
7
Pour in the tomato sauce and stir with a spatula.
8
Bring the 700 ml of water and the 4 g of salt to a boil.
9
Add the rice and cook it for 8 minutes.
10
Add the rice to the mixture in the pan and mix well.
11
Grate the mozzarella.
12
Fill the baking dish by alternating layers of the rice-and-meat mixture, grated mozzarella, and cabbage leaves. Finish by covering the top with cabbage leaves.
13
Bake at 180 °C for 20 minutes.
14
Finely chop the red onion and place it in a bowl.
15
Grate the garlic and add it to the bowl along with the chopped parsley, chili flakes, sour cream, olive oil, oregano, black pepper, and salt.
16
Mix the sauce until well combined and serve it with the baked cabbage.

Notes

The source does not specify quantities for the onion, carrot, bell pepper, sautéing oil, or the pepper and salt for the sauce. The ingredient image appears to indicate 20 ml of olive oil, although the OCR text is incomplete. The instruction to alternate layers does not clearly specify how many layers to make or the exact order of all the components.