Layered cabbage bake with rice and mince
A lighter layered bake of fresh cabbage, lean mince and rice under a yoghurt and soured cream topping.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Serves
- 6 people
Ingredients
Quantities adjust to the number of servings.
- Rice150 g
- White cabbage800 g
- Sunflower oil1 tbsp
- Onion1
- Garlic2 cloves
- Beef mince400 g
- Sweet paprika1 tsp
- Soured cream200 g
- Greek yoghurt100 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the rice in salted water for 10 minutes until half-done, then drain. Slice the cabbage into thin strips, salt it and cook covered with a splash of water for 10 minutes.
Meanwhile, soften the chopped onion and garlic in the oil in a frying pan for 3 minutes, add the mince and cook for 6–8 minutes, breaking it up. Stir in the paprika, season and mix with the rice.
Heat the oven to 190 °C. In an ovenproof dish, layer a third of the cabbage, half the mince and rice, another third of the cabbage, the rest of the mince and finally the remaining cabbage.
Mix the soured cream with the yoghurt, spread it over the top and bake for 35 minutes until golden. Rest for 10 minutes before serving.