Something a little more OH!

Well-prepared cabbage is an excellent and uncomplicated dish for a relaxing evening. And when you're in the mood for something a little more special, this delightful recipe for baked cabbage on rice and meat is the perfect choice. Get ready to enjoy a delightful twist on a classic vegetable dish that will leave you wanting seconds.

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



  • 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.


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