Boil cabbage leaves in salted water for 5–7 minutes until slightly softened.
Drain and pat dry.
2. Cook the Meat
Heat oil in a pan and sauté onion and garlic until translucent.
Add ground meat, salt, pepper, and paprika. Cook until browned.
Optional: add sliced smoked sausage for extra flavor.
3. Prepare the Egg & Sour Cream Mixture
In a bowl, whisk eggs with sour cream.
Add a pinch of salt and pepper.
4. Layer the Casserole
Preheat oven to 180°C (350°F).
In a greased baking dish, layer:
A layer of cabbage leaves
A layer of cooked rice
A layer of cooked meat mixture
Repeat layers, ending with cabbage on top
Pour egg & sour cream mixture evenly over the top.
Optional: sprinkle grated cheese on top.
5. Bake
Bake for 35–40 minutes until the top is golden and the casserole is heated through.
6. Serve
Let it rest 5–10 minutes before slicing.
Serve warm with a dollop of sour cream on the side if desired.
💡 Tips
Use savoy cabbage for a tender texture, or green cabbage if unavailable.
Make ahead and refrigerate overnight — flavors intensify beautifully.
Add a pinch of nutmeg for a subtle warm flavor twist.
If you want, Ashley, I can also make: ✨ a fun “Husband’s Happiness” blog intro ✨ a short Facebook-ready caption ✨ a step-by-step video script showing the layers
