We are so happy, we get to go bowling again today. Two whole weeks and we have missed it. The banquet is going to be next week now. We don’t care so long as we get to bowl LOL.
Sorry I didn’t get round to posting this recipe yesterday. This is the recipe from last Saturday. This vdersion comes from Big Oven. Alex mentioned it looked like lasagne, but it isn’t, I can assure you.
Varza à la Cluj (Cabbage from Cluj, Romania)
Ready in 2 hours
1 head of cabbage
1 medium sized onion
2 garlic cloves
1.5 lb of minced meat (I've used beef; pork, lamb . You could even use a combination)
2 tablespoons of butter (or oil)
1 cup of rice
salt and pepper to taste
2 tablespoons paprika
2 cups of sour cream
0.5 cup of Milk
Original recipe makes 10 Servings
PreparationPreheat the oven to 375.
Shred the cabbage and onion.
In a large pan, over medium heat melt the butter. Add the cabbage, salt, pepper and 1 tbsp paprika. Sauté for about 15 minutes or until it softens. Set aside.
While the cabbage is cooking cook the 1 cup of rice in two cups of water with a bit of salt. set aside.
Brown the meat with the onion, garlic, salt, pepper and 1 tbsp paprika. Set aside.
Combine your cabbage, rice and meat into a large baking dish or casserole. (Some people like to separate them into layers but I like it all mixed up)
Combine the milk and the sour cream in a large enough bowl and then pour this mixture over the dish letting it seep to the bottom.
Lower the temperature and let it all bake until it is tender at 350 for about 90 minutes. The top should be crispy brown and bubbling.
Serve this with toast and put some extra sour cream on top.
Have a great day