Remove the core and roughly chop the savoy cabbage into bite-size pieces.
Boil in salted water for 8–10 minutes until just tender.
Drain well and set aside.
Make the Meat Filling:
In a large skillet, heat oil over medium heat.
Add chopped onion and cook until translucent.
Stir in garlic, then add the ground meat.
Cook until browned, breaking it apart with a spoon.
Season with salt, pepper, and paprika.
Stir in the cooked rice and parsley. Mix well, then set aside.
Prepare the Sour Cream Mixture:
In a small bowl, whisk together sour cream, egg, and salt.
Assemble the Casserole:
Preheat oven to 375°F (190°C).
Grease a medium casserole dish (about 9×13 inches).
Layer as follows:
Half of the boiled cabbage
All of the meat-rice mixture
Remaining cabbage
Pour the sour cream mixture evenly over the top
(Optional: sprinkle with grated cheese for a golden crust)
Bake:
Cover with foil and bake for 40 minutes.
Remove foil and bake uncovered for another 10–15 minutes, until lightly golden and bubbly.
Rest & Serve:
Let the casserole rest for 10 minutes before slicing.
Serve warm with a side of pickles or bread.
🍽️ Serving Suggestions
Pair with fresh cucumber salad or Hungarian pickles (savanyúság).
Add a spoon of extra sour cream on top before serving — it’s a Hungarian must!
đź’ˇ Tips
If you love smoky flavor, add sliced Hungarian sausage between the layers.
Day-old rice works perfectly and gives better texture.
This dish reheats beautifully and often tastes even better the next day.
Would you like me to share a modern variation of this recipe — like a creamy oven-baked version with smoked sausage and cheese (Rakott Kelkáposzta modern style)?
