Savoy cabbage casserole

Ingredients for 4 servings:

• 2 cup(s) brown rice (medium grain)
• 4 cups water
• 1 savoy cabbage
• Water
• 500 g bell pepper(s)
• 200 g cottage cheese
• 30 g herbs, frozen
• 4 tbsp soy sauce (tamari, type of soy sauce)
• 4 tbsp Balsamic vinegar de Modena
• Olive oil or rapeseed oil
• 200 g cheese, Esrom in slices
• Paprika granules

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

egg-free / gluten-free / own recipe

Boil the washed brown rice in 4 cups of water for about 35 minutes and let it soak for 10 minutes. Chop the savoy cabbage and sauté it in a little water to reduce the cabbage by about half, then drain. Finely chop the bell peppers. Mix the cabbage, bell peppers, cottage cheese, herbs, 4 tablespoons of tamari, and 4 tablespoons of balsamic vinegar into the cooked rice. Grease or brush 4 ovenproof bowls with oil and spread the vegetable mixture in them. Top each with 2 slices of Esrom and sprinkle with a little paprika granules. Cover and bake in a cold oven at 160°C (convection oven) for about 40 minutes.