Hungarian layered savoy cabbage casserole (Rakott kelkáposzta)
Layered savoy cabbage casserole is also a traditional Hungarian , a real comfort food. The salty cabbage, the paprika mince and the rice go together extremely well, the sour cream makes it creamy. It’s all about the marriage of flavors. Fortunately the cabbage is available all year around, so you can prepare it anytime you feel like eating a classic Hungarian dish.
- 1 large head of savoy cabbage (1000 grams – 35.3 ounces)
- 500 grams (17.6 ounces) of minced pork
- 1 onion, diced
- 2 cloves of garlic – minced
- 3/4 cup uncooked rice
- 550 grams (2 cups) of sour cream
- Ground black pepper
- 1 tablespoon of sweet paprika powder
- Salt to taste
- Vegetable oil
- Break the cabbage into leaves, clean carefully and remove the hard parts by cutting a narrow v-shape into the middle of the leaf. Cook in salted water until soft (15-20 minutes), then drain.
- Meanwhile sautee the diced onions and minced garlic in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
- Add the minced meat, the paprika powder, season with ground black pepper, salt to taste. Cook for about 5 minutes, stirring frequently, then pour in 100 ml of water, cover and cook for another 15-20 minutes.
- For the rice: in a pan heat 1 teaspoon of vegetable oil, add the rice and roast it for a minute until the grains brighten up, stirring frequently. Pour in 1,5 cups of water, salt to taste, cover the pot and turn the heat down to low. Cook until all of the water is absorbed; about 12 minutes. Turn off the heat and leave the rice on the still warm element.
- Grease a medium size baking dish. Put a double layer of savoy cabbage on the bottom, then spread half of the cooked rice and half of the cooked meat.
- Add a new layer of savoy cabbage, rice and meat and cover with the rest of the savoy cabbage.
- Spread 2 cups of sour cream on top and bake it in preheated oven, 180 °C, for about 30-35 minutes, until the sour cream browns a little bit.
- Serve with sour cream. Enjoy!
I am very proud that you can take my cooking classes from everywhere on the planet.
I teamed up with “THE CHEF & THE DISH” featured on Forbes, NBC, CBS National, Fine Dining Lovers and many more publications. The Chef and The Dish is an online cooking class that connects people at home with chefs from around the world. With plenty of chefs from around the world, The Chef and The Dish brings them straight into your kitchen (virtually) for an in-depth and fun cooking class.
To get more information or to book a virtual, interactive class please visit the Hungarian section of “THE CHEF & THE DISH”.
Would you use a short- or long-grained rice in this dish?
Hello Dee, Please use short or medium grained rice. Hope the dish turns out delicious!
Hello, is it ok to use normal cabbage if you don’t have savoy?
Yes, you can use normal cabbage. Will have a bit different flavor but it will be delicious, I’m sure. :)
Anybody try using brown rice?