Cheesy Unrolled Holubtsi Skillet

Method

1. Heat the oil in a deep 24 cm lidded frying pan over medium-high heat, add the mince and cook for 5 min, breaking it up with a spatula, until no pink remains and it has browned in places.

   Add in this stepSunflower or vegetable oil 1 tbspMinced pork (or half pork, half beef) 200 g

   medium-high heat

2. Turn the heat down to medium heat, add the chopped onion, coarsely grated carrot, minced garlic and paprika, and cook for 4 min until the vegetables soften.

   Add in this stepOnion ½Carrot ½Garlic cloves 2Sweet paprika 1 tsp

   medium heat

3. Shred the cabbage into 1 cm ribbons, add it and cook on medium-high heat for 4 min, until wilted and reduced to about half its volume.

   Add in this stepWhite cabbage 240 g

   medium-high heat

4. Stir in the rice, tomato paste, crushed tomatoes, stock, salt and pepper. Bring to a boil on high heat, cover, lower to medium-low heat and cook for 18 min, stirring to the bottom just once halfway. It is ready when the rice is tender and the liquid has almost all gone; if it dries out, add hot water 3 tablespoons at a time.

   Add in this stepLong-grain rice, rinsed 80 gTomato paste 1½ tbspCanned crushed tomatoes 200 gChicken stock 240 mlSalt ¾ tspGround black pepper ¼ tsp

   high heat→medium-low heat

5. Scatter the mozzarella evenly over the top, put the lid back on and leave on low heat for 2 min to melt the cheese.

   Add in this stepShredded mozzarella 60 g

   low heat

6. Mix the sour cream with half the chopped dill, spoon dollops over the top, scatter over the rest of the dill and bring the pan to the table.

   Add in this stepSour cream 80 gFresh dill 6 g