Pour oil into a cooking pot, heat it up then add the rice and salt.
Mix it well until rice heats up for about 2-3 minutes then add the water. To quicken the cooking process, already hot water can be used from a kettle.
Cook the rice on low to medium heat with lid on until holes appear on the surface for about 15-20 minutes.
Stir the rice to avoid sticking it to the bottom of the pot then put the lid back. In case of electric cooktop turn the heat off and leave the pot on the burner until the rice absorbs the remaining water. In case of gas burners turn the heat to low and cook on very low heat until the rice absorbs the remaining water then set the pot aside.
Add the pancetta into a frying pan and start to fry it on low heat until golden brown and all the fat is rendered out. Optionally cooking oil can be used instead of fat.
Add the diced onion and salt then saute it until a translucent, glassy look.
Add the tomato, paprika then mix it well.
Add the meat, mix it well and stir fry it for 5-10 minutes. When it loses its water content and starts to fry add water until the meat is quarter submerged, put the lid on and cook it ready for about 25-30 minutes. Optionally, the raw rice can be added now, instead of prepared separately and cooked ready with the meat.
In a pot boil water, salt and the optional cumin.
Take the whole leaves off the savoy cabbage and submerge them in hot water.
Cook the whole leaves for 2-3 minutes then start to make the first layer in the baking sheet.
Spread half of the meat on the first layer of savoy cabbage leaves.
Spread half of the rice on top of the meat.
Create the second layer of savoy cabbage on top of the rice then repeat the meat and rice layer again.
Cover the second layer of filling with the last savoy cabbage layer and spread sour cream on top evenly as possible. The sour cream or creme fraiche needs to be in spreadable form. The best way is to shake its container before opening it up.
Bake it in the oven for 20-30 minutes on 390°F / 200°C until golden brown.
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