Ingredients for 4 Servings
For the rice with meat
- 1 onion
- 1 clove of garlic
- 500 g pork (e.g. pork neck)
- 3 tbsp oil
- 2 tbsp paprika powder
- 1 tbsp tomato puree
- 250 ml chicken stock
- 3 tbsp STROH 80
- 100 g long grain rice
- 2 cloves
- 1 bay leaf
- salt
For the cabbage
- ½ white cabbage
- oil
- 250 ml chicken stock
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 50 ml STROH 80
- 250 ml sour cream
Preparation
- For the rice and meat, finely chop the onion and garlic. Cut the meat into cubes.
- Heat the oil. Sauté the onion and garlic until translucent. Add the meat and fry well.
- Add tomato puree and paprika powder and fry.
- Pour stock and STROH on top and bring to the boil. Cover and cook the meat for 1 hour.
- Cook rice separately with water, cloves and bay leaf. Salt the rice.
- Finally, add the cooked rice to the meat.
- For the cabbage, cut the cabbage into thin strips. Heat the oil in a large saucepan. Fry the cabbage and season with salt.
- Add caraway seeds. Deglaze with STROH. Pour in the stock and cook for 30 minutes until the cabbage is soft.
- Cover an oven dish with rice and meat. Place the cabbage on top and cover with sour cream.
- Bake for 10 minutes at 220 °C top and bottom heat.
