John Myers
Ingredients for 6 servings:
- 400 g shortcrust pastry (tart dough) from the refrigerated section or homemade
- 750 g rice, cooked, also leftover from the day before
- 500 g cabbage
- some oil
- salt and pepper
- 4 tsp mustard seeds
- 2 tbsp basil
- some cayenne pepper
- 100 g low-fat curd cheese
- 1 egg(s)
- 100 ml sour cream
- 4 tsp dill or caraway
- 50 g bacon cubes
- some water for brushing
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes
Line a tart or quiche dish or baking sheet with about 2/3 of the pastry, allowing the edges to overlap slightly. Sprinkle the rice on top. Steam the cabbage in oil until soft, season, and let cool, then spread it over the rice. Fry the bacon in a pan and add it to the cabbage. Mix all the remaining ingredients together to form a glaze and pour over the cabbage. Now fold in the edges, brush with water, roll out a lid from the remaining pastry, and press down firmly. Prick several times with a fork and bake in a preheated oven at 175°C (top/bottom heat) for about 30-40 minutes.
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