Ground Beef and Cabbage Casserole
- 2 scallions
- 2 garlic
- 3 tomatoes
- 4 tablespoons vegetable oil
- 350 grams mixed Ground meat
- 2 tablespoons Tomato paste
- 1 tablespoon chopped parsley
- 150 grams cooked Rice
- 40 grams grated Parmesan
- 6 large White cabbage
- 1 tablespoon butter
Cook the cabbage leaves in boiling salted water for 3 minutes. Drain, rinse under cold water and drain.
Rinse the scallions and cut into thin rings. Peel garlic and finely chop. Rinse, halve and finely dice tomatoes.
Heat 2 tablespoons oil in a pan and cook the meat until crumbly. Add the scallions and garlic and saute 1 minute. Mix in the rice, tomatoes, tomato paste and parsley. Season with salt and pepper and stir in the Parmesan.
Preheat the oven to 200°C (approximately 375°F). Brush an ovenproof dish with the remaining oil. Place 2-3 cabbage leaves in the baking dish and cover with half of the meat mixture, top with 2-3 more leaves and top with the rest of the meat mixture. Place the remaining cabbage leaves on top and cover with small pieces of butter.
For the tomato sauce, sweat the chopped shallots and crushed garlic in oil until tender, add the tomatoes with their juice and tomato puree and let cook for about 10 minutes. Season with salt and pepper, and pour over the casserole. Bake in an oven preheated to 200°C (approximately 375°F) about 35 minutes. Remove from oven and serve.