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 currently have a little time, I had been searching on the web a few days ago. In search of fresh, stirring ideas, inspirational dishes that I have never tested before, to astonish my family with. Hunting for a long time but couldn’t find any interesting stuff. Just before I thought to give up on it, I came upon this tempting and easy dessert by chance. The dessert seemed so yummy on its image, it called for fast action.

It had been simple enough to imagine the way it is made, how it tastes and just how much my husband will probably enjoy it. Actually, it is very easy to impress the guy in terms of cakes. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the page: Suncakemom and simply followed the precise instuctions that have been coupled with great shots of the task. It just makes life faster and easier. I can suppose it’s a bit of a inconvenience to take snap shots down the middle of baking in the kitchen as you normally have sticky hands thus i highly appreciate the effort and time she devote to make this blogpost and recipe easily followed.

With that said I’m encouraged presenting my own, personal formulas in the same way. Thanks for the concept.

I had been fine tuning the original mixture create it for the taste of my loved ones. I can say it absolutely was an awesome outcome. They prized the flavour, the structure and enjoyed getting a delicacy like this during a busy week. They quite simply demanded even more, many more. Hence the next occasion I am not going to make the same miscalculation. I am likely to multiply the amount .

gluten free casserole recipe was first baked by SunCakeMom

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.