Rice with cabbage in the oven

Step-by-step cooking

1. Step 1:

   

   We will immediately prepare all the products for this recipe. Cabbage is chopped into thin strips, carrots are cleaned and grated on a coarse grater, rice is washed in five waters until transparent. I used young cabbage and carrots - the dish came out juicy. Rice used round-grained.

2. Step 2:

   

   Pour refined vegetable oil into the pan and warm it up well. At the same time, spread the cabbage and carrots, mix, salt to taste (about 0.5 teaspoons) and simmer while stirring over medium heat for 7 minutes.

3. Step 3:

   

   Add the prepared rice, tomato paste, salt for rice (about 2 pinches) to the pan, pour in cold water and mix again. Tomato paste should be fresh and of good quality, otherwise the dish may taste sour. Take a proven one that you love and are confident in, also check its expiration date.

5. Step 4:

   

   We transfer the contents of the frying pan into a heat-resistant baking dish. Put in the oven at 160 degrees for 30 minutes. I didn't cover it with anything, but you can cover the mold with foil. During this time, after 15 minutes (half of the time allotted for cooking), open the oven, take out the mold, stir the cabbage, check for salt and for the presence of liquid. If all the moisture has evaporated, then pour 50 ml of water so that the cabbage does not burn. We return everything to the oven.

6. Step 5:

   

   Turn off the oven and let the dish brew for another 10 minutes. Then we take it out. During this time, the remaining liquid will be absorbed into the cabbage, due to which the dish will come out juicy, not watery. We put the finished stewed cabbage with rice into serving dishes and sprinkle with herbs for decoration and additional taste.