Savoy cabbage is a headed cabbage that originates from northern Italy. It has crinkled green leaves and a fairly pronounced flavour. While it is usually eaten cooked – stuffed savoy cabbage is a traditional favourite – and can be steamed, sautéed or braised as an ingredient in soups and stews, this cabbage is also very good raw, for example grated or finely sliced into salads.
From l’Encyclopédie visuelle des aliments
- 1 1/2 lb (675 g) medium-lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 cup (125 ml) long grain rice
- 1 can 28 oz (796 ml) diced tomatoes
- 8 cups (2 litres) savoy cabbage
- 1 cup (250 ml) chicken broth
- Salt and pepper
- Oregano, celery salt to taste
- Preheat the oven to 180°C (350°F) with the rack in the middle position.
- In a bowl, combine the meat, onion, garlic, and spices. Season with salt and pepper.
- Crumble half the meat mixture into a 33 x 23-cm (13 x 9-inch) baking dish. Sprinkle with half the rice and cover with half the tomatoes. Lay half the cabbage over the top and press down gently. Add the rest of the meat and rice in the same way. Cover with the remaining tomatoes. Layer with the remaining cabbage. Season generously with salt and pepper. Add the broth. Cover with a sheet of aluminum foil. Bake for 2 hours. Remove the foil and bake for a further 30 minutes.
Source : Encyclopédie des aliments