Ground Pork and Cabbage Casserole
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
767 kcal
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Course
Main Course
Ground Pork and Cabbage Casserole
Report
Ground pork and cabbage or stuffed cabbage casserole: layers of cabbage and ground meat in tomato sauce, this is pure comfort food.
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Ingredients
- 7 oz smoked bacon preferably in one piece
- 1 medium onion
- 2 lbs ground pork
- 1-2 tablespoons dried savory or thyme
- 2 teaspoons dried dill seeds or some dried dill
- ½ cup rice
- 2 cans chopped tomatoes 14 oz/ 400 g each
- 5 heaped tablespoons sour cream
- 2.5 lbs cabbage 1 medium or ½ a larger one
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- 2 bay leaves
- 1 teaspoon sweet paprika
- ¼ - ½ teaspoon hot paprika to taste
- fine sea salt and pepper
- more sour cream or yogurt to serve
Instructions
- Cook bacon: Cut the bacon into small cubes. Heat a heavy-bottomed pan and fry the bacon until some of the fat has rendered about 2 minutes.7 oz smoked bacon
- Cook onions: Add the finely chopped onion and continue cooking until the onions are golden.1 medium onion
- Brown meat: Add the ground meat and the dried herbs and cook, breaking the lumps, until nicely browned.2 lbs ground pork + 1-2 tablespoons dried savory or thyme + 2 teaspoons dried dill seeds
- Cook rice: In the meantime, cook the rice in salted water until half-cooked. Read the package's instructions and cook the rice for a bit more than half the recommended time. According to the instructions, mine was supposed to be cooked for 16 minutes, so I only cooked it for about 10 minutes; it was still a bit grainy in the middle. Drain the rice and add it to the browned meat.½ cup rice
- Make tomato sauce: Puree the canned tomatoes. Add 1 tablespoon of this tomato puree and 2 tablespoons of sour cream to the meat, the sweet and hot paprika, and some salt and pepper to taste.2 cans chopped tomatoes + 2 tablespoon sour cream + 1 teaspoon sweet paprika + ¼ - ½ teaspoon hot paprika + fine sea salt and pepper
- Cook cabbage: Chop the cabbage finely. Heat 2 tablespoons oil in a very large pot and cook the cabbage until golden, about 10 minutes, stirring often, until golden all over. Add chicken broth and the bay leaves, cover, and simmer for about 15 minutes. Adjust the taste with salt and pepper.2.5 lbs cabbage + 2 tablespoons vegetable oil + 1 cup chicken stock + 2 bay leaves + fine sea salt and pepper
- In the meantime, preheat the oven to 400°F/ 200°C.
- Assemble the casserole: Mix the tomato puree with the remaining sour cream. Pour ⅓ of the mixture into a large casserole dish. Spread all over. Layer ½ of the cabbage and about ⅓ of the remaining tomato puree mixture. Spread the meat in an even layer over the cabbage, and cover it with the rest of the cabbage. Pour the rest of the tomato puree mixture evenly over the cabbage.remaining tomato puree + 3 tablespoon sour cream
- Bake for about 30-40 minutes until the rice is cooked and the casserole is nicely colored.
- Serve with potatoes or bread and more sour cream (or yogurt for a lighter version).
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
767kcal
(38%)
Carbohydrates
23g
(8%)
Protein
55g
(110%)
Fat
50g
(77%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
29g
Cholesterol
182mg
(61%)
Sodium
949mg
(40%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 767 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 767kcal | 38% |
| Carbohydrates | 23g | 8% |
| Protein | 55g | 110% |
| Fat | 50g | 77% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 29g | 171% |
| Cholesterol | 182mg | 61% |
| Sodium | 949mg | 40% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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