← All recipes

🍽️ Ground Meat and Cabbage Casserole

485 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• 2 garlic cloves
• 3 tomatoes
• 4 tbsp oil
• 350 g mixed minced meat
• 2 tbsp tomato paste
• 1 tbsp chopped parsley
• salt
• pepper
• 150 g cooked rice
• 40 g grated parmesan
• 6 large cabbage leaves
• 1 tbsp butter
• 1 small can peeled tomatoes
• 1 shallot
• 2 tbsp olive oil
• 1 garlic clove
• 1 tbsp tomato paste
• salt
• pepper

Instructions

1. 1. Bring water to a boil and add some salt.
2. 2. Cook the white cabbage leaves in the boiling salted water for 3 minutes.
3. 3. Remove the leaves from the water and rinse them with cold water to stop the cooking process.
4. 4. Let the leaves drain well.
5. 5. Wash the spring onions thoroughly.
6. 6. Cut the spring onions into fine rings.
7. 7. Peel the garlic clove.
8. 8. Finely chop the garlic.
9. 9. Wash the tomatoes.
10. 10. Halve the tomatoes.
11. 11. Cut the tomato halves into fine cubes.
12. 12. Heat 2 tablespoons of oil in a pan.
13. 13. Fry the minced meat in the pan until it breaks into small crumbs.
14. 14. Add the cut spring onions and the chopped garlic to the pan.
15. 15. Fry the vegetables together with the meat for 1 minute.
16. 16. Stir the rice into the pan.
17. 17. Add the diced tomatoes.
18. 18. Add the tomato paste to the pan.
19. 19. Add the parsley.
20. 20. Mix all ingredients well.
21. 21. Season the mixture with salt and pepper.
22. 22. Stir the parmesan into the meat mixture.
23. 23. Preheat the oven to 200 degrees.
24. 24. Take an ovenproof dish.
25. 25. Brush the dish with the remaining oil.
26. 26. Place 2 to 3 white cabbage leaves in the dish.
27. 27. Place half of the minced meat mixture on the cabbage leaves.
28. 28. Place another 2 to 3 white cabbage leaves on top.
29. 29. Place the remaining minced meat mixture on the new cabbage leaves.
30. 30. Place the remaining white cabbage leaves on top as the final layer.
31. 31. Distribute small pieces of butter over the casserole.
32. 32. Finely chop the shallots.
33. 33. Press the garlic through.
34. 34. Heat oil in a small pan.
35. 35. Sweat the chopped shallots and pressed garlic in the oil until they are translucent.
36. 36. Add the tomatoes including the juice to the pan.
37. 37. Add the tomato paste to the sauce.
38. 38. Let the sauce simmer for approx. 10 minutes.
39. 39. Season the sauce with salt and pepper.
40. 40. Pour the tomato sauce over the prepared casserole.
41. 41. Place the casserole in the preheated oven.
42. 42. Bake the casserole for approx. 35 minutes at 200 degrees.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 32 g