Instructions
1. Prepare the cabbage
- Remove the core and separate the leaves.
- Boil a large pot of water and blanch the cabbage leaves for 3–5 minutes until soft. Drain and set aside.
2. Cook the filling
- Heat oil/butter in a skillet over medium heat.
- Add the onion and sauté until translucent.
- Add garlic and cook 1 more minute.
- Add the ground meat, season with salt, pepper, and paprika, and cook until browned.
- Stir in the rice and 1 cup of water (or broth), cover, and cook until the rice is partially cooked (it will finish cooking in the casserole).
3. Prepare the sour cream mixture
- In a bowl, mix sour cream with eggs, a pinch of salt, and some pepper.
4. Assemble the casserole
- Preheat oven to 180°C (350°F).
- Grease a baking dish.
- Place a layer of cabbage leaves at the bottom.
- Add a layer of the meat-rice mixture.
- Drizzle a bit of the sour cream mixture on top.
- Repeat layers (cabbage → meat → sour cream) until all ingredients are used, finishing with cabbage on top.
- Pour the remaining sour cream mixture evenly over the top.
- Sprinkle with grated cheese if desired.
5. Bake
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake another 10–15 minutes until the top is golden and bubbly.
Tips
- For a richer flavor, add a bit of smoked paprika or a few slices of smoked bacon to the meat mixture.
- This dish is even better the next day, once the flavors meld together.
- Serve with crusty bread or a simple green salad.
If you want, I can also give you a quick stovetop version that tastes just as authentic but is faster to make.
Do you want me to do that?