Stuffed Cabbage Cake
A savory cake with savoy cabbage, ground beef, rice, and plenty of filling vegetables.
Equipment
- Springform pan
- Saucepan
Ingredients
- 1 head savoy cabbage
- 700 g ground beef
- 1 onion diced
- 1 red bell pepper diced
- 2 carrots diced
- 2 cloves garlic
- 85 g parmesan grated
- 300 g tomato sauce
- 350 g cooked rice
- 1 egg beaten
- olive oil
- fresh parsley chopped
- salt to taste
- pepper to taste
Instructions
- Remove all leaves from the head of cabbage and blanch them in a saucepan. Cook your rice while you prepare the other vegetables.
- Brown the ground beef in a bit of oil and pour it in a bowl. Sauté the chopped onions, garlic cloves, carrots, and peppers in the same pan used to cook the meat and season with salt and pepper. Add the cooked vegetables to the bowl of ground beef.
- Add the cooked rice and most of the tomato sauce to the beef and vegetable mixture (make sure to save a bit of the tomato sauce back to pour over the finished dish). Add the chopped parsley, grated parmesan, and beaten egg to the bowl and mix everything together.
- Place the first layer of savoy cabbage leaves on the bottom of the springform pan. Alternate layers of the beef vegetable mixture and cabbage leaves until you reach the final leaf. Season the top cabbage leaf with olive oil, salt, pepper, and parmesan cheese and bake at 350° for 40 minutes.
- Once the dish has cooled, place a plate on top of the pan, flip the pan over, and gently ease the stuffed cabbage cake out of the pan. Garnish with the remaining tomato sauce and more parmesan cheese.
