Cabbage Cake with Traditional Filling
recipe

A delicious and hearty dish that is easy to prepare with traditional filling ingredients. Perfect for large families or individuals, this recipe yields multiple servings. Enjoy with boiled potatoes and lingonberry sauce.
Preparation Time: 2 hours
Serving Size: 6-8 servings

Ingredients:

- 1/2 cup arborio rice
- 1 1/4 cups whole milk
- 1 large onion
- 2 cloves garlic
- 2 tablespoons canola oil
- 1 medium cabbage
- 14 oz ground meat (pork-beef/beef/chicken/turkey/lamb, 17-20% fat)
- 3/4 cup broth (beef/vegetable/chicken)
- 1/2 cup dark syrup
- 3.5 oz unsalted butter
- Black pepper to taste
- (A pinch of ground nutmeg)

Instructions:

1. Cook the rice in milk to make a loose rice porridge. Season with salt.
2. Peel and chop the onions. Heat oil in a pan and sauté the onions until translucent.
3. Remove the core from the cabbage and cook it in salted water. Separate the leaves and cut out the thick ribs. Chop the removed parts and sauté in butter for a few minutes.
4. Prepare the filling: combine the rice porridge, ground meat, sautéed onions, and chopped cabbage. Season with salt, pepper, and nutmeg.
5. Grease a baking dish and line it with cabbage leaves. Spoon the filling into the dish and cover with more cabbage leaves.
6. Pour the broth over the filling, drizzle with syrup, and add small pieces of butter on top.
7. Bake in a preheated oven at 320°F (160°C) for about 1.5 hours, until the top is nicely browned and the meat filling is cooked through.
8. Allow the cabbage cake to rest for a while. Place a serving plate over the dish and invert the cabbage cake before serving.
Nutritional Information (per serving, estimated):
- Calories: 400 kcal
- Protein: 25 g
- Carbohydrates: 35 g
- Fat: 20 g
- Fiber: 3 g

Reviews: 4.66 (2290 reviews) ★★★★★ share