Instructions:
- Prepare cabbage:
Bring a large pot of salted water to a boil. Blanch cabbage for about 5–6 minutes until just tender. Drain and set aside. - Cook meat mixture:
In a skillet, heat lard/oil. Sauté onion until soft, add garlic, then add ground meat. Cook until browned. Stir in paprika, caraway seeds, salt, pepper, and cooked rice. Mix well. - Prepare sour cream mixture:
In a bowl, whisk sour cream with egg until smooth. - Assemble casserole:
- Grease a baking dish.
- Place a layer of cabbage on the bottom.
- Spread half of the meat-rice mixture over the cabbage.
- Repeat layers, ending with cabbage on top.
- Pour broth evenly over the casserole, then spread sour cream mixture on top.
- Bake:
Cover with foil and bake at 350°F (175°C) for about 40 minutes. Remove foil and bake an additional 10–15 minutes until top is slightly golden. - Serve:
Let rest 10 minutes before serving. Garnish with extra sour cream or fresh parsley if desired.
💡 Tips:
- You can mix smoked sausage slices into the meat layer for extra flavor.
- Leftovers reheat beautifully — flavors deepen overnight.
- For a lighter version, swap sour cream with Greek yogurt.
Would you like me to give you a vegetarian version of this dish (using mushrooms and lentils instead of meat) that still tastes traditionally Hungarian?