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 most recently have a little time, I was searching on the internet the other day. Trying to find new, stirring ideas, inspiring recipes that I’ve never tried before, to astonish my loved ones with. Looking for a while unfortunately couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I discovered this delightful and simple dessert by chance. The dessert seemed so mouth-watering on its snapshot, that called for urgent action.

It had been easy to imagine how it’s created, how it tastes and just how much my hubby is going to like it. Actually, it is extremely easy to please him when it comes to desserts. Anyways, I got into the site: Suncakemom and used the comprehensive instuctions which were accompanied by superb images of the procedure. It just makes life much simpler. I could imagine that it is a bit of a effort to shoot photos in the middle of cooking in the kitchen because you will often have sticky hands so that i genuinely appreciate the time and effort she put in for making this post .

That being said I’m encouraged presenting my own, personal recipes in the same way. Thanks for the thought.

I had been fine tuning the main mixture create it for the taste of my loved ones. I must say it turned out a great success. They loved the taste, the structure and loved getting a treat like this in the middle of a stressful week. They quite simply requested lots more, more and more. Thus the next time I’m not going to make the same miscalculation. I am gonna double the amount to make them pleased.

gluten free casserole recipe first appeared on 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.