4 cups cooked rice
2 eggs
1 tablespoon all-purpose flour
1 tablespoon butter
1 chopped onion
500g ground beef
Salt and black pepper to taste
1 cup tomato sauce
1 cup cooked cabbage, chopped
Shredded cheese for serving
4 cups cooked rice
2 eggs
1 tablespoon all-purpose flour
1 tablespoon butter
1 chopped onion
500g ground beef
Salt and black pepper to taste
1 cup tomato sauce
1 cup cooked cabbage, chopped
Shredded cheese for serving
Mix the rice with the beaten eggs and flour until well combined
Butter a baking dish and press the rice mixture into it
Bake at 180°C for 20 minutes and set aside
Heat the butter and sauté the onion until soft
Add the ground beef and cook for three minutes
Season with salt and black pepper
Add the tomato sauce and cabbage, and simmer until creamy
Pour the refogado over the rice mixture and sprinkle with shredded cheese
Bake to gratinate and serve immediately
Serve with green salad.
