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We clean and wash the vegetables.
Chop the cabbage and rub a little with salt to soften, then cook in 3 tablespoons of oil. Stir from time to time, add pepper to taste and dry thyme.
After the water has dropped, add half of the jar of red cabbage salad.
Stir and cook for about 10 minutes. We stop the fire.
Heat onion and pepper in a large pan in 2 tablespoons of oil.
Add the washed rice and minced meat, mix, cook for about 10 minutes, then add the beer, salt, pepper and thyme to taste and simmer for 30 minutes.
-In a heat-resistant dish, place a layer of cabbage, cover with a layer of freshly mashed tomatoes, then distribute in a thick layer a mixture of meat and rice.
-Place a layer of cabbage again, level, add mashed tomatoes, then the rest of the meat with rice.
-The last layer will also be cabbage and on top we pour the mashed tomato sauce. Place the tomato slices on top, sprinkle a little dried thyme and rosemary.
Put the tray in the preheated oven at 180 degrees for at least 1 hour.
The heat-resistant dish is placed on the grill and under it we have to place the deep tray of the stove in which we put 2-3 cups of water.
Let the cabbage cook in the oven (I set the function with ventilation).
We turn off the oven and let the food stay in the oven until serving time.