Cabbage casserole

Instructions

1. Preheat the oven to 175 °C and butter a baking dish.
2. Remove the core from the cabbage, blanch the leaves for 3 minutes in boiling water, then drain them.
3. Partially cook the rice in salted water, about 8 minutes, then drain.
4. Fry the sliced onions and garlic in the oil for 5 minutes, then add the meat and brown it for 6 to 8 minutes, crumbling it.
5. Season with the salt, pepper, marjoram and allspice, then mix the rice into the meat.
6. Lay a layer of cabbage leaves at the bottom of the dish, then a layer of filling, and repeat, finishing with cabbage leaves.
7. Mix the broth, treacle and mustard, pour over the casserole and dot the top with butter.
8. Cover and bake for 45 minutes, then uncover and continue baking for 20 minutes to brown the top.