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Layered Savoy Cabbage

Brunch, Main Course | March 8, 2015 | By



1 large savoy cabbage

1 cup rice

2 1/2  cup vegetable stock

2 onion diced

400 g vegetarian ground crumble

2 tablespoon Hungarian paprika powder

1 tsp smoked paprika powder

3 teaspoon caraway seeds

750  ml sour cream

5 tablespoon of olive oil

salt, pepper

2 tablespoon of butter



Cut the  the cabbage into 1 inch strips and cook in salted water with the caraway seeds for 10-15  minutes then drain.
Brown the onion in 4  tablespoon of olive oil, remove from the stove while adding the paprika powder.  Add the vegetable crumble  and season with salt, pepper . Cook for 10 minutes.
Meanwhile precook the rice by roasting in 1 tablespoon of olive oil  until the grains brighten up. It will take 3-4 minutes then add 2 1/2  cup vegetable stock . Season with salt, cover with a lid and cook on low temperature for 10 minutes.
Butter a deep roasting tray and put  one  layer of cabbage then all the  rice and all the vegetable crumle and  half of the sour cream. The last layer should be cabbage. Spread the remaining  sour cream over . Bake in preheated oven for 20 minutes on  375 F.
Serve it straight from the oven, offer some sour cream on the side.



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Georgia Bitay