One of the fall vegetables that we cook and use all fall and winter is the cabbage. We cook it in soups, dishes, stew recipes, salads, etc., combining with other seasonal veggies and herbs and beef or pork meat. Today, we want to share the Baked Cabbage Recipe, a delicious recipe to enjoy on cold fall and winter days. It is a second plate for a lunch meal in the family. The preparation of this recipe is simple and easy, for a combination of white cabbage with fresh sausage and rice. You can choose to use ground meat in place of the fresh sausage or meat following the same directions. The herbs also give this plate a delicious taste, and for all of them that don’t prefer the aroma of the cabbage when it cooks, I can say that they will not bother by this and will like the recipe.
The cabbage, cauliflower, broccoli, leeks, etc. are veggies that we need to use all the cold seasons for all the nutritional values that they have. The cabbage is a rich source of Vitamin C and K, providing respectively 44% and 77% daily values for each of them. It also contains Vitamin B6, Folate, and other minerals, such as iron, calcium, potassium, manganese, etc. but all these are in moderate values.
Ingredients – 4-6 Servings
- 300 g fresh sausage (beef or pork)
- 400-500 g white cabbage
- 1- small onion
- ½ carrot
- ½ glass of white wine
- 1-glass parboiled rice
- olive oil
- 1-2 tbsp vinegar (facultative)
- 1- tbsp red pepper powder
- salt, black pepper, laurel leaves, cinnamon (1-2 sticks or 1 tsp powder), 3-4 cloves, thyme, fresh parsley.
- 3- water glasses of vegetables or meat broth
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Përgatitja
- In a pan, add a little olive oil and the cut sausages after removing the wrapping membrane. We cook it for a few minutes and remove it from the pan.
- Add at the same pan the finely chopped onion and diced carrot and stir fry for a few minutes covered with a lid until it tender. Add the cut cabbage and stir fry until it tender. Add a little salt and pepper.
- Add the white wine and vinegar (facultative) and let it evaporate the alcohol at a high temperature.
- Add the rice and continue to stir-fry for the other 3-4 minutes. Add the fried sausage, red pepper powder, or pepper sauce, laurel leaves, thyme, salt, pepper, and half of the broth, and we will cook it until the rice and cabbage to absorb all the broth and the onion tender.
- During this time, we preheat the oven at 200 degrees celsius, and all the cabbage and rice we put in a ceramic dish with a lid. Add the hot broth, olive oil, thyme, cinnamon, cloves, and we put in the preheated oven to bake for 40-45 minutes.
If you prefer that your baking dish be crispy on the top, then remove the lid in the last five minutes. You will see that cooked and baked in this way, the cabbage and rice will be soft, crumbly, and the whole dish flavored and delicious. If you don’t want to serve immediately, you can let in the oven covered, and the ceramic pot will keep it warm for a few hours.
Serve the Baked Cabbage warm seasoned with fresh chopped parsley on the top.
If you prefer that your baking dish be crispy on the top, then remove the lid in the last five minutes. You will see that cooked and baked in this way, the cabbage and rice will be soft, crumbly, and the whole dish flavored and delicious. If you don’t want to serve immediately, you can let in the oven covered, and the ceramic pot will keep it warm for a few hours.
Bon Appetit!
Note: If you prefer ground beef, you can replace the fresh sausage with it, and you can also use your favorite herbs. I cook it with fresh sausage because it has more flavors than the ground meat, and the cabbage combines very well with the sausage fat.
If you want to use meat in this recipe, I suggest cooking it first for at least 30 minutes together with the onion, and after that, add it with the broth at the cabbage and rice mixture and bake together. In this way, the meat will cook properly and be soft because the cooking time of the cabbage and rice is lower, and the fresh beef meat is better to cook for a while first.
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