savoy cabbage Archives - Culinary Hungary https://budapestcookingclass.com/tag/savoy-cabbage/ Authentic hands-on Hungarian cooking experience and culinary food market tours with Ágnes in Budapest. Thu, 04 Dec 2025 10:47:08 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.6 https://budapestcookingclass.com/wp-content/uploads/2025/11/cropped-favicon-66x66.png savoy cabbage Archives - Culinary Hungary https://budapestcookingclass.com/tag/savoy-cabbage/ 32 32 Hungarian Layered Savoy Cabbage Casserole Recipe (Rakott Kelkáposzta) https://budapestcookingclass.com/hungarian-layered-savoy-cabbage-casserole-recipe-rakott-kelkaposzta/ https://budapestcookingclass.com/hungarian-layered-savoy-cabbage-casserole-recipe-rakott-kelkaposzta/#comments Thu, 26 May 2016 17:58:17 +0000 https://budapestcookingclass.com/?p=2410 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 [...]

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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.

Hungarian layered savoy cabbage casserole

Ingredients

  • 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

Takes
Serves 4.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add a new layer of savoy cabbage, rice and meat and cover with the rest of the savoy cabbage.
  7. 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.
  8. 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”.

The post Hungarian Layered Savoy Cabbage Casserole Recipe (Rakott Kelkáposzta) appeared first on Culinary Hungary.

]]> https://budapestcookingclass.com/hungarian-layered-savoy-cabbage-casserole-recipe-rakott-kelkaposzta/feed/ 6 Hungarian savoy cabbage and potato stew (Kelkáposzta főzelék) https://budapestcookingclass.com/hungarian-savoy-cabbage-and-potato-stew/ https://budapestcookingclass.com/hungarian-savoy-cabbage-and-potato-stew/#comments Tue, 23 Feb 2016 21:16:47 +0000 https://budapestcookingclass.com/?p=1957 Hungarian Savoy Cabbage and Potato Stew - Kelkáposzta főzelék Hungarian savoy cabbage and potato stew is an easy comfort food, shapes up in just over a half-hour, it is perfect for weeknight meals. It goes so well either by itself or as a side with fried eggs or Hungarian style meatloaf, stew or sausage. [...]

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Hungarian Savoy Cabbage and Potato Stew – Kelkáposzta főzelék

Hungarian savoy cabbage and potato stew is an easy comfort food, shapes up in just over a half-hour, it is perfect for weeknight meals. It goes so well either by itself or as a side with fried eggs or Hungarian style meatloaf, stew or sausage.

Főzelék is a special category in Hungarian cuisine, a type of thick Hungarian vegetable stew. There is no English translation for it. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. This delicious vegetable stew is cooked with savoy cabbage, potatoes and seasonings such as sweet paprika powder, ground caraway seed and garlic.

What is savoy cabbage?

Savoy cabbage is a green, leafy vegetable, similar to green cabbage but a bit milder and sweeter. It shaped like green cabbages, but the leaves are looser and more ruffly.
The outer leaves are tough and crunchy, and heavily veined with dark green to light green coloring. The inner leaves are more tender, and delicate with pale green, yellow, to white hues.
Hungarian cuisine loves savoy cabbage, we use it when making soups and main dishes, I am a big fan of layered savoy cabbage.

How to cook savoy cabbage stew?

This delicious vegetable stew is cooked with savoy cabbage, potatoes and seasonings such as sweet paprika powder, ground caraway seed and garlic.
It is very easy to make, just sauté onions and garlic in oil, add the sliced savoy cabbages and cubed potatoes and sprinle with some ground caraway seeds. As it is a main course not a soup, we thicken it with roux mixed with some paprika.
Caraway seed is a favorite in Hungarian cuisine, pairs well with garlic, pork, and cabbage. we love add itt o cabbage dishes too. I prefer using ground caraway seeds, although the whole seed is frequently used.

Hungarian savoy cabbage and potato stew
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Hungarian Savoy Cabbage and Potato Stew

It is an easy comfort food, shapes up in just over a half-hour, it is perfect for weeknight meals. It goes so well either by itself or as a side with fried eggs or Hungarian style meatloaf, stew or sausage.
Course Main Course
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Equipment

  • Cutting board
  • Chef's knife
  • Measuring cup
  • Measuring spoons
  • Medium pot
  • Saucepan
  • Wooden spoon

Ingredients

  • 1 smaller head of savoy cabbage 1 pound, thinly sliced
  • 1 pound potatoes medium sized cubes
  • 1 medium Spaoish onion diced
  • 1 clove garlic minced
  • 1/3 teaspoon ground caraway seeds
  • 1/3 teaspoon sweet Hungarian red paprika powder
  • 4 tbsp vegetable oil sunflower, canola
  • 3-4 tbsp all purpose flour
  • salt

Instructions

  • In a medium pot, sauté the onions and the 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 washed and thinly sliced savoy cabbage, por over 4 cups of water, salt to taste and cook for about 10 minutes. Meanwhile peel and cube the potatoes and add them to the pot. Add the ground caraway seeds and keep cooking until tender.
  • Prepare the roux (to thicken your stew): In a saucepan, heat 3 tablespoons of oil, add 3-4 tablespoons of flour, stirring constantly over low heat. You need just enough oil to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little. After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool.
  • Add the sweet red paprika powder. Now add some cold water to the roux to thin it. It makes it easy to pour this mixture into the pot.
  • Pour the roux back to your pot, bring it back to a boil and simmer for 1-2 minutes.
  • Serve with fried egges, meat, sausage or beef/pork stew.

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”.

The post Hungarian savoy cabbage and potato stew (Kelkáposzta főzelék) appeared first on Culinary Hungary.

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