Cabbage pie with meat for dinner
Description
This pie can be confidently served with french fries or cut into pieces. The pie is two-layered, but you can make more layers if desired. It's best to serve the pie not immediately, but after it has cooled down and is just slightly warm. You can serve it with a tomato sauce or any other sauce.
Instructions
- 1
Step 1
1. Wash the cabbage and place it in a large pot, cover with water, and bring to a boil. Cook until the leaves soften and can be easily separated. Remove 8-10 large leaves for the base and trim the core. Place the largest leaf at the bottom of the baking dish, then arrange 4 large leaves around the sides to form the walls.
- 2
Step 2
2. Return the remaining cabbage to the water and cook until tender, then remove, squeeze out the liquid, and chop. Sauté the chopped cabbage with diced pancetta and 1 chopped onion, season with salt and spices to taste. Place the filling in a single layer into a baking dish and cover with a large cabbage leaf.
- 3
Step 3
3. Boil the rice separately, then rinse it and drain in a colander. Peel the remaining onion, finely chop it, grate the carrot, and finely chop the fennel. Heat a skillet and sauté the onion first, then add the carrot, ground meat, and fennel. Add minced garlic, spices, and salt to taste. Add the previously cooked rice to the skillet, mix well, turn off the heat, and stir in the grated cheese. Place the filling onto the cabbage leaf.
- 4
Step 4
4. Fold the cabbage leaves from the sides inward, covering the layer of meat filling. Press down on the filling with a plate, then place the pie in a preheated oven at 180 degrees for 1 hour.
- 5
Step 5
5. Remove the finished cake from the oven and let it cool for a while, then carefully turn it over so that the bottom part ends up on top.
- 6
Step 6
6. Cut the pie into pieces and serve with any side dish or sauce to taste.