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 currently have some time, I was surfing on the internet last week. In search of fresh, exciting tips, inspirational recipes that I’ve never tasted before, to astonish my family with. Looking for a while unfortunately couldn’t come across too many interesting things. Just before I wanted to give up on it, I ran across this tempting and easy treat by chance at Suncakemom. It looked so tempting
on its photo, that called for quick actions.
It absolutely was not so difficult to imagine just how it is created, how it tastes and just how much boyfriend will enjoy it. Mind you, it is quite easy to delight him when it comes to treats. Anyhow, I visited the webpage and then used the simple instuctions which were combined with great snap shots of the procedure. It really makes life quite easy. I could suppose it’s a slight inconvenience to take pics in the middle of cooking in the kitchen as you may typically have sticky hands and so i highly appreciate the effort and time she put in for making this blogpost and recipe easily implemented.
With that in mind I am inspired presenting my very own dishes similarly. Thanks for the concept.
I was tweaking the main mixture to make it for the taste of my family. I can say it was a great success. They loved the flavor, the consistency and loved getting a sweet like this in the midst of a busy week. They basically asked for more, more and more. Thus the next occasion I’m not going to commit the same miscalculation. I’m going to multiply the amount to make them happy.
The origanal Keto Casserole recipe is 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.