Sautéed Savoy Cabbage Gratin with Long Grain Rice

Remove 8 to 10 leaves from the savoy cabbage and cut the ribs flat. In a large frying pan, heat salted water and precook the leaves for 3-4 min. Drain.

Cut the remaining savoy cabbage into narrow strips. Soak the raisins in a tiny bit of warm water.

Melt butter in a frying pan. Brush a round oven dish of about 2 liters with a little bit of butter. Spread it out with the savoy cabbage leaves.

Steam the savoy cabbage strips in the same frying pan. Douse with soup and cook until soft. Cool.

In a frying pan, heat the oil and brown the mince well in batches. Season with paprika, salt and pepper.

Drain the raisins. Mix with swirl vegetables, meat, long grain rice, cheese and half of the pine nuts. Mix eggs and coffee cream and mix well with the quantity. Fill into the mold and press together with the flat of your hand Brush a parchment paper with butter and place it on top of the filling, butter side down. Place the center of the dish in a 200 °C oven and bake for thirty minutes.

Toast the remaining pine nuts in a non-stick frying pan on low heat without adding any fat.

Turn the savoy cabbage gratin out onto a plate and sprinkle with the pine nuts.

Serve with tomato sauce, mousse or white sauce.

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