Cabbage and Meat Delight: A Family Recipe You’ll Love

In a small pot, bring 1 cup of hot water to a boil. Add the basmati rice and cook until tender, about 12-15 minutes. Drain and set aside.

Prepare the Cabbage:

In a large pot, bring 500ml of water to a boil and add the shredded cabbage. Cook for about 5-7 minutes until the cabbage softens. Drain any excess water and set the cabbage aside.

Make the Meat Filling:

Heat a tablespoon of vegetable oil in a large pan over medium heat. Add the onions and carrots and sauté until they are soft and lightly browned, about 7 minutes.

Add the minced garlic, paprika, and Italian herb mixture. Stir and cook for another 2 minutes until the garlic becomes fragrant.

Add the minced meat to the pan, breaking it apart as it cooks. Season with salt and black pepper to taste. Cook until browned and fully cooked through, about 10 minutes.

Stir in the cooked rice and chopped parsley, mixing everything together. Remove from heat and set aside.

Prepare the Dough:

In a bowl, whisk the eggs with salt. Slowly stir in the flour to create a smooth batter. Add the cabbage and mix until everything is well incorporated.

Combine the Ingredients:

Preheat the oven to 180°C (350°F).

In a large baking dish, layer the cabbage mixture and the meat filling alternately. Start with a layer of the cabbage mixture, followed by a layer of the meat and rice filling. Repeat until all ingredients are layered in the dish.

Bake the Dish:

Dot the top with small pieces of butter and bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbling.

Make the Sauce:

While the dish is baking, mix together the sour cream, minced garlic, fresh dill, and salt in a small bowl. This will be the sauce for the finished dish.

Serve:

Once the dish is done baking, remove it from the oven and let it cool for a few minutes. Serve it with a generous spoonful of the sour cream sauce on top and a sprinkle of fresh dill and parsley.

Serving and Storage Tips:

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