Rice Casserole with Cabbage Sprouts

For the rice casserole with cabbage sprouts, clean the cabbage sprouts, wash them, cut the stalk crosswise and cook them in boiling salted water for about 15 minutes until al dente.

Strain, immediately rinse with cold water and drain well. Peel, wash and finely chop the onion. Heat vegetable oil in a frying pan, fry minced meat and diced onion. Add precooked rice and season with salt, pepper and ground cumin.

Pour the rice-meat mixture into a buttered baking dish. Wash and dry cherry tomatoes, cut into quarters, spread on top with cabbage sprouts and press down a bit. Whisk eggs and milk together.

Stir in chive rolls and season with salt, pepper and nutmeg. Pour the egg mixture evenly over the rice casserole, sprinkle with grated cheese and bake the rice casserole with cabbage sprouts in a preheated oven at 180 degrees for about 25 minutes.

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