The recipe below was inspired by this one I came across on my friend’s Pinterest: Lasagne mit Wirsing, Hackfleisch und Kartoffeln (Lasagna with Savoy Cabbage, Ground Beef, and Potatoes). Since I had made Hearty Cold-Weather Cabbage Rolls just the week before, I wanted to make something different with the leftover cabbage.

I liked the ingredient combination in the found lasagna recipe, but I made substitutions such as using rice paper as layers instead of lasagna noodles (they are the perfect size for a springform pan), sour cream instead of Béchamelsauce, and added beef stock to the ground beef mix for more moisture (chicken stock can be used as well). I also used less cheese.

When I first published this recipe, I used heavy cream and found it leaked through the springform pan. This time, I added baking paper to the bottom and used sour cream with some Crème fraîche, but found the sour cream spread more easily. It held together perfectly. (Note, some of the pics below are from the original publication and don’t include the baking paper.)

This makes three layers of the ingredients, and you will likely have leftover potatoes and ground beef mixture, which is excellent for other uses. The ground beef, with its warming curry flavour, would be perfect for nachos or delish on its own.

The two layers of rice paper on the top turned out crunchy, like those prized crispy lasagna pieces everyone fights over.

In the end, it turned out pretty good – a sign of success was the teenage son having seconds.

Layered Ground Beef Cheesy Pie with Rice Paper

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A comforting, layered ground beef and cheesy pie with a twist—crispy rice paper on top adds a delightful crunch.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: European

Ingredients Method

Ingredients

  

1x2x3x?

• 300  g potatoes peeled
• 2  Tbsp olive oil
• 500  g ground beef
• 1 garlic clove minced
• 70  g cabbage leaves about 4, chopped (I used Wirsingkohl/Savoy cabbage)
• 2  Tbsp sweet paprika
• 1  Tbsp cumin
• 1  cup beef or chicken stock
• 200  g sour cream
• 1  Tbsp 14 g butter, melted (I put the butter in a glass Pyrex measuring cup and placed it in the preheated oven while assembling the pie, as I don’t like using the microwave)
• 100  g grated cheese of your choice I used young Gouda
• 5 rice papers
• Grated Parmesan optional, to taste
• Salt and pepper to taste

Method

 

1. Preheat your oven to 180 °C (350 °F).
2. Boil the potatoes in salted water for 10–12 minutes. Drain, cool, and slice.
3. While the potatoes are cooking, heat olive oil in a frying pan. Add the ground beef and brown it. Add garlic, cabbage, paprika, and cumin, and sauté until fragrant. Then add the beef (or chicken) stock and cook for about 10 minutes, until the stock is absorbed. Season with salt and pepper, then remove from heat.
4. Line a round springform pan with baking paper.
5. Soften a rice paper in hot (but not boiling) water. Once softened, lay it on a dish towel to absorb excess water, then place it at the bottom of the pan.
6. Add a layer of sliced potatoes, followed by grated cheese, then the ground beef mixture. Top with a few spoonfuls of sour cream and spread evenly. Gently pat the layers down.
7. Soften another piece of rice paper, lay it on top, and repeat the layering process.
8. Soften the remaining two pieces of rice paper for the top layer and brush with melted butter.
9. Bake for 20 minutes. Remove from the oven and sprinkle with grated Parmesan if using. Return the pan to the oven and bake for an additional 20 minutes.
10. Let the pie stand for 5 minutes before unclasping the pan. Slice and serve.

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