Baked rice and cabbage pie: a delicious (and gluten-free) single dish

The rice and cabbage pie is a tasty and inviting single dish, here are all the (very easy) steps to prepare it!

The rice and cabbage pie is a very rich and tasty single dish, perfect to prepare in this season when fresh cabbage begins to be available. Cabbage, in fact, is a very versatile vegetable and can be used in the preparation of various dishes, from side dishes to first courses and second courses. Now we explain all the steps to prepare the pie.

Preparation of the rice and cabbage flan

1. First clean the cabbage well, wash the leaves well, removing the outermost and damaged ones.
2. Blanch it in lightly salted boiling water, then drain it and let it dry on a clean cloth.
3. Peel the onions and garlic then chop them finely, pour the aromatic mixture into a pan with a couple of spoons of olive oil. Place on the heat and brown over medium heat .
4. Add the rice, season with salt then add the tomatoes.
5. Mix and cook for about 15 minutes , adding boiling water if necessary.
6. Once cooked, add the béchamel sauce and half the grated cheese.
7. Stuff each cabbage leaf with a little rice and tomato filling then close like a roll. Place the rolls inside an oiled baking dish, sprinkle them with the rest of the cheese and bake in a preheated oven at 180°C and cook at maximum for 15-20 minutes .
8. Remove from the oven and serve hot, enjoy your meal!

Alternatively, we recommend the stuffed cabbage : truly original!

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