Recipes in the world of Flavilo

Beet and Cabbage Casserole served

Beet and Cabbage Casserole

Beet and Cabbage Casserole is a truly special dish, a modern and healthy twist on traditional Hungarian casseroles. The sweet and earthy flavor of the beetroot perfectly complements the soft texture of the savoy cabbage, while the rice makes the dish hearty and satisfying. This recipe is not only delicious but also nutritious, full of fresh vegetables and fiber. It's an ideal choice for family lunches or when you want to put something special on the table. The golden-brown breadcrumbs on top make this dish even more appealing.

Prep Time 20 min
Preparation 30 min
Total 50 min
280 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1 Savoy Cabbage
⭕ 400 g Cooked Beetroot
⭕ 200 g Cooked Rice
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 3 tbsp Olive Oil
⭕ 200 g Plant-Based Sour Cream
⭕ 3 tbsp Breadcrumbs
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 1 packet Fresh Parsley

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    Preparation Steps

    1

    Wash the savoy cabbage and cut out the thick core. Blanch the leaves in boiling salted water for 3-4 minutes, then transfer them to ice water to preserve their color.

    2

    Finely chop the onion and garlic. Heat the olive oil in a skillet and sauté the onion and garlic until translucent.

    3

    Grate the cooked beetroot and mix it with the cooked rice. Add the sautéed onion and garlic, and season with salt, pepper, and chopped parsley.

    4

    Place a layer of savoy cabbage leaves on the bottom of a baking dish, followed by a layer of the beetroot and rice mixture. Repeat until all the ingredients are used, ending with a layer of cabbage leaves on top.

    5

    Drizzle the top with plant-based sour cream and sprinkle with breadcrumbs. Place the dish in a preheated oven at 350°F (180°C) and bake for 25-30 minutes, or until the top is golden brown.

    6

    Let the cabbage casserole rest for 5-10 minutes before slicing. Sprinkle with fresh parsley before serving.