Layered Savoy Cabbage Casserole
Layered Savoy Cabbage Casserole is a true Hungarian classic loved by many for being both nourishing, filling, and delicious. The foundation of the dish is savoy cabbage, presented in layers with a meat filling and flavorful sauce, then topped with sour cream and cheese to create a creamy and delicious meal during baking.
When making Layered Savoy Cabbage Casserole, the savoy cabbage leaves are first blanched and then layered with a meat stew, which is made truly special with sour cream and spices. The result is a juicy, rich dish that's ideal for a family dinner. The dish is true Hungarian comfort food, a perfect choice for any occasion.
Ingredients for this recipe
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Preparation Steps
1
Separate the savoy cabbage into leaves and blanch them in salted boiling water for 5-10 minutes. Drain well.
2
Cook the rice in salted water until tender. Set aside.
3
Sauté the finely chopped onion in oil until softened. Add the ground pork and minced garlic, and season with Hungarian sweet paprika, salt, and black pepper. Cook until the pork is browned.
4
Grease a baking dish with oil. Layer half of the savoy cabbage leaves on the bottom, followed by the ground pork mixture, and then the cooked rice.
5
Spread sour cream over the rice layer, and then cover with the remaining savoy cabbage leaves.
6
Sprinkle the top with grated cheese and bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown and bubbly.
