Hungary GP 2019: Layered Cabbage Casserole
Hungary definitely has a love for comfort food. This Layered Cabbage Casserole (Rakott Kelkaposzta) is hearty and rich with warming flavors coming from the paprika, braised ground meat, and creamy sour cream topping.
We served it with some fresh garden veggies in a quick creamy dressing. Hope you enjoy it too!
Hungarian Layered Cabbage Casserole (Rakott kelkáposzta)
Adapted from Budapest Cooking Class
Serves 4-6
1 large head of savoy or other green cabbage
1 Tbsp vegetable oil
1 onion, diced
2 cloves of garlic, minced
1 lb ground pork or beef
freshly ground black pepper
1 Tbsp sweet paprika powder
salt to taste
½ cup water
1 tsp vegetable oil
3/4 cup uncooked rice
1 ½ cups water
salt to taste
vegetable oil for greasing pan
2 cups sour cream, plus more for serving if desired
1. Break the cabbage into leaves, clean carefully and remove the hard centers by cutting a narrow v-shape into the middle of the leaf. Blanch in salted water until soft (15-20 minutes), then drain and set aside.
2. Meanwhile sauté the diced onions and minced garlic in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly.
3. Add the ground meat, paprika, and a few grinds of fresh black pepper, salt to taste. Cook for about 5 minutes, stirring frequently, then pour in 1/2 cup of water, cover and cook for another 15-20 minutes.
4. In a pan heat 1 tsp of vegetable oil, add the rice and toast it for a minute until the grains begin to smell fragrant, stirring frequently. Pour in 1 ½ cups of water, a few pinches of salt, and bring to a boil. Lower to a simmer, cover the pot and cook until all of the water is absorbed; about 12 minutes. Turn off the heat and let rest.
5. Preheat oven to 350° F. Grease a medium size baking dish. Put a double layer of cabbage on the bottom, then spread half of the cooked rice and then half of the cooked meat. Add a new layer of cabbage, rice, and meat and cover with the rest of the cabbage.
6. Spread 2 cups of sour cream on top and bake it in the preheated oven for about 30-35 minutes, until the sour cream browns a little bit on top.
7. Serve with more sour cream, if desired. Enjoy!