Ground Meat Casserole with White Cabbage

Ingredients

• 2 Spring Onions
• 2 Garlic cloves
• 3 tomatoes
• 4 tbsp oil
• 350 g mixed ground meat
• 2 tbsp Tomato paste
• 1 tbsp chopped parsley
• Salt
• Pepper
• 150 g cooked rice
• 40 g grated Parmesan
• 6 large white cabbage leaves
• 1 tbsp butter
• 1 small can peeled tomatoes
• 1 Shallot
• 2 tbsp olive oil
• 1 Garlic clove
• 1 tbsp Tomato Paste
• Salt
• Pepper

Instructions

1. 1.

   Cook cabbage leaves in boiling salted water for 3 minutes, drain, rinse with cold water and let them drip dry.

2. 2.

   Wash spring onions and slice into thin rings. Peel garlic and finely chop. Wash tomatoes, halve them and dice finely.

3. 3.

   Heat 2 tbsp oil in a pan and brown the ground meat crumbly. Add spring onions and garlic and sauté for 1 minute. Mix in rice, tomatoes, tomato paste and parsley. Season with salt and pepper and stir in Parmesan.

4. 4.

   Preheat oven to 200°C. Brush an ovenproof dish with remaining oil. Layer 2-3 cabbage leaves, spread half the meat mixture, top with another 2-3 cabbage leaves and add the rest of the meat mixture. Cover with remaining cabbage leaves and dot with butter pieces.

5. 5.

   For the tomato sauce, sauté finely chopped shallots and pressed garlic in oil until translucent, then add tomatoes with juice and tomato paste. Simmer for about 10 minutes, season with salt and pepper, and pour over the casserole. Bake for approximately 35 minutes at 200°C.