Cabbage and rice bake

Ingredients

• 1 kg medium cabbage
• 1 teaspoon salt
• 200 g rice
• 1 tablespoon oil
• 500 ml water
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 medium onions (300 g)
• 2 tablespoons oil
• 15 g dill
• 15 g parsley
• 3 tablespoons sour cream
• 3 eggs
• 6 tablespoons breadcrumbs
• 1 tablespoon oil
• 100 g sour cream

Preparation

1. Cut the cabbage into thin strips and rub it with 1 teaspoon of salt. 2. Cook the rice in 1 tablespoon of oil for 2 minutes, stirring, until it turns slightly translucent. Pour in 500 ml of water and cook over medium heat for 18 minutes, until all the water has been absorbed. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. 3. Finely chop the onions and cook them in 2 tablespoons of oil for 5 minutes, until softened. Add the cabbage and cook for 10 minutes, stirring; the strips will soften and shrink. 4. Turn off the heat. Finely chop the dill and parsley, then mix them with the cabbage, 3 tablespoons of sour cream, the eggs, 2 tablespoons of breadcrumbs, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. 5. Grease an ovenproof dish with 1 tablespoon of oil and sprinkle 2 tablespoons of breadcrumbs over the bottom. Add a layer of cabbage, a layer of rice, another layer of cabbage and a layer of rice, then finish with cabbage. Sprinkle the remaining 2 tablespoons of breadcrumbs on top. 6. Bake at 180°C for 30 minutes, until the breadcrumbs are browned. Let it stand for 10 minutes before cutting into portions and serve with 100 g of sour cream.