Créé avec l’IA
Cabbage and Potato Rice Bake
60 min 243 kcal par portion Moyen
Ingrédients
4 Portions
- cooked rice1,5 cups
- potatoes2 (300) g
- cabbage1 (500) g
- onion1 (150) g
- olive oil2 tablespoons
- dried thyme1 teaspoon
- salt1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Peel and dice the potatoes into small cubes. Finely shred the cabbage and chop the onion.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- 4
Add the diced potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
- 5
Add the shredded cabbage to the skillet. Season with salt, black pepper, and dried thyme. Cook for another 5-7 minutes, stirring often, until the cabbage is wilted and the potatoes are tender.
- 6
In a large mixing bowl, combine the cooked rice with the sautéed vegetables. Mix well to evenly distribute the ingredients.
- 7
Transfer the mixture to a lightly greased baking dish and spread it out evenly.
- 8
Bake in the preheated oven for 20-25 minutes, until the top is slightly golden and the bake is heated through.
- 9
