Hungarian layered savoy cabbage casserole (Rakott kelkáposzta)

Hungarian Layered Savoy Cabbage Casserole (Rakott Kelkáposzta) 🇭🇺

Ingredients (4–6 servings)

• 1 large savoy cabbage
• 500 g (1 lb) ground pork
• 1 cup rice (uncooked)
• 1 large onion, chopped
• 2 tbsp oil or lard
• 1 tsp sweet Hungarian paprika
• Salt and black pepper
• 400 ml (1½ cups) sour cream
• 150 g (5 oz) smoked sausage, sliced (optional)

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Instructions

1. Prepare the cabbage
   • Separate the savoy cabbage leaves.
   • Boil them in salted water for 5 minutes until slightly soft.
   • Drain well.
2. Cook the rice
   • Cook rice in salted water until half cooked, then drain.
3. Prepare the meat mixture
   • Heat oil in a pan and sauté chopped onion until soft.
   • Add ground pork and cook until browned.
   • Stir in paprika, salt, and pepper.
   • Mix with the half-cooked rice.
4. Layer the casserole
   • Preheat oven to 180°C (350°F).
   • Grease a baking dish.
   • Layer in this order:
     • Cabbage leaves
     • Meat and rice mixture
     • Sour cream
     • Sausage slices (optional)
   • Repeat layers until ingredients are used.
5. Bake
   • Spread sour cream on the top layer.
   • Bake for 35–40 minutes until golden.