About this recipe:This red cabbage and rice slice is an inventive and tasty way for using up leftover rice. Lots of great flavours dance around in this dish and with the vegetables, rice and bacon this is a complete and satisfying meal.
In a saucepan over a medium heat, melt half of the butter and add the cabbage, apple and sultanas. Cover and cook over low heat for 20 minutes, stirring occasionally. Turn into bowl.
Preheat the oven to 180 C / Gas 4. Line a 23cm square tin with baking parchment.
In a frying pan, melt the remaining butter and add the bacon, shallots and walnuts. Cook and stir until the bacon is lightly browned, then remove from heat. Stir in the rice, cumin and 1 beaten egg. Press the mixture into prepared tin.
Add the remaining beaten egg to cabbage mixture, then spread over rice mixture. Cover with parchment and then with foil. Place the dish in a roasting tin, then fill with hot water to reach halfway up the sides of the dish.
Bake in the preheated oven for 20 minutes. Remove dish from the water and top with the grated cheese. Return the dish to the oven for a further 10 minutes. Allow to rest for 10 minutes before slicing and serving.
If you don't have any leftover rice on hand, cook about 150g dry rice, according to packet instructions, before preparing the dish.