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 some time, I was surfing on the internet a few days ago. Trying to get new, challenging ideas, inspirational recipes that We have never tested before, to astonish my family with. Hunting for quite some time but could not come across too many interesting things. Just before I thought to give up on it, I ran across this delicious and easy dessert by chance. The dessert seemed so yummy on its pic, that called for urgent actions.

It was not so difficult to imagine the way it is created, its taste and how much my husband is going to enjoy it. Mind you, it is quite easy to delight the guy when it comes to cakes. Yes, I’m a lucky one. Or possibly he is.Anyhow, I went to the site: Suncakemom and simply used the step by step instuctions that had been combined with superb pictures of the task. It really makes life quite easy. I can imagine that it is a slight effort to take photographs in the middle of baking in the kitchen because you will often have gross hands thus i pretty appreciate the commitment she devote to make this blogpost .

Having said that I am encouraged to present my very own dishes in a similar fashion. Many thanks the concept.

I was tweaking the initial formula create it for the taste of my loved ones. I’ve got to mention it was a terrific outcome. They loved the taste, the thickness and loved getting a sweet like this during a hectic week. They quite simply requested even more, many more. So the next time I’m not going to make the same miscalculation. I am gonna double the quantity to get them delighted.

This post is based on savoy cabbage recipe recipe from 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.