Savoy Cabbage Recipe – Gluten Free Casserole

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 looking on the web yesterday. Trying to get fresh, interesting thoughts, inspiring dishes that We have never used before, to treat my family with. Hunting for quite some time yet couldn’t discover lots of interesting things. Right before I wanted to give up on it, I came across this tempting and simple dessert by luck on Suncakemom. It seemed so mouth-watering on its snapshot, it required rapid action.

It absolutely was simple enough to imagine the way it is created, how it tastes and how much my husband will probably want it. Mind you, it is rather simple to please the guy in terms of cakes. Anyways, I got into the site and followed the precise instuctions which were combined with wonderful graphics of the procedure. It just makes life less difficult. I could suppose it is a bit of a effort to take pics in the middle of cooking in the kitchen as you may ordinarily have gross hands so I pretty appreciate the hard work she put in to make this post and recipe conveniently followed.

With that said I’m empowered presenting my personal recipe in a similar way. Thanks for the concept.

I had been tweaking the original mixture create it for the taste of my family. I’ve got to say it absolutely was an awesome success. They enjoyed the flavour, the consistency and loved having a treat such as this in the middle of a busy workweek. They ultimately demanded more, more and more. Thus next time I’m not going to commit the same mistake. I’m gonna multiply the quantity to make them pleased.

Thanks for SunCakeMom who made the keto casserole recipe a reaility

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.

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