Cabbage Roll Cake

Ingredients

• Savoy cabbage leaves (Enough to line the dish, separate the layers, and cover the dish)
• 400 g Ground meat
• 300 g Pre-cooked rice
• 200 g Passata
• 1 Bell pepper
• 1 Carrot
• 1 Onion
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Pre-boil the savoy cabbage leaves for approximately 3 minutes, until softened enough to arrange in the dish.

2. 2

   In a skillet, sauté the onion, carrot, and bell pepper.

3. 3

   Add the ground meat to the skillet and cook it together with the vegetables.

4. 4

   Season the mixture with salt and black pepper to taste.

5. 5

   Add the passata and cook briefly, stirring to incorporate.

6. 6

   Stir in the pre-cooked rice and mix well until the filling is uniform.

7. 7

   Line a baking dish with savoy cabbage leaves.

8. 8

   Place half of the filling in the dish.

9. 9

   Cover the first layer of filling with another savoy cabbage leaf.

10. 10

    Spread the remaining meat, vegetable, and rice mixture on top.

11. 11

    Cover the dish completely with savoy cabbage leaves.

12. 12

    Bake at 160 °C for approximately 30 minutes.

13. 13

    Serve warm.

Notes

The source does not specify the quantity of cabbage leaves, the size of the dish, or the type of ground meat. It also does not indicate the amount of oil for sautéing the vegetables; if necessary, use a small amount of oil for the skillet.

Nutrition per serving

• main course
• oven-baked dish
• family meal
• with meat
• with rice
• German
• hearty