Summary

Ingredients

• 1 head savoy cabbage
• 750 g beefsteak tomato (s)
• 150 g bacon, diced
• 3 bay leaves
• 60 g rice
• 0.25 liter ¼ milk
• nutmeg
• salt
• pepper
• 500 g onion (s)
• 80 g mararine
• 30 grams flour
• 100 g sour cream
• 250 g cheese, rated

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Instructions

1. Bring plenty of salted water to the boil in a large saucepan. Clean the savoy cabbage, cut out the stalk and chop the savoy cabbage. Cook for about 15 minutes. Scald tomatoes and cut into small pieces. Peel and roughly dice the onions. Fry the bacon cubes in 2/3 of the margarine, add the onions and roast. Add tomatoes and bay leaves and braise well. Then stew the finely chopped cabbage until the liquid has evaporated. Season with salt and pepper and stir in the uncooked rice.
2. Preheat the oven to 225 ° C. Grease the baking dish, pour in the savoy cabbage and tomato mixture. Sweat the flour in the remaining margarine, deglaze with the milk, add the sour cream, season well with salt, pepper and nutmeg. Stir in 200 g of grated cheese. Spread the mixture on the casserole, sprinkle the rest of the cheese over it. Bake in the oven for 30 minutes until golden brown.
3. Mashed potatoes tastes good with it.