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 lately have some time, I was searching on the internet the other day. Trying to get new, intriguing ideas, inspirational dishes that I’ve never used before, to surprise my family with. Searching for a long time but could not find too many interesting things. Just before I thought to give up on it, I ran across this delicious and easy dessert simply by chance. The dessert seemed so fabulous on its photos, that called for urgent action.

It absolutely was simple enough to imagine how it is created, how it tastes and how much my hubby will probably love it. Mind you, it is extremely easy to keep happy the guy when it comes to desserts. Yes, I am a lucky one. Or perhaps he is.Anyway, I visited the website: Suncakemom and simply used the step-by-step instuctions that have been accompanied by wonderful images of the procedure. It just makes life faster and easier. I could suppose it is a slight hassle to take snap shots in the middle of cooking in the kitchen as you may ordinarily have sticky hands so I sincerely appreciate the hard work she placed in to make this post .

That being said I am empowered to present my very own recipe in a similar way. Thanks for the thought.

I was fine tuning the original recipe to make it for the taste of my loved ones. Need to say it absolutely was an awesome outcome. They prized the flavor, the structure and loved getting a sweet like this in the midst of a busy workweek. They quite simply asked for even more, more and more. Thus next time I’m not going to commit the same miscalculation. I’m likely to twin the volume .

gluten free casserole Recipe credit goes to 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.

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