Layered Savoy Cabbage with Ground Pork and Rice
Layered Savoy Cabbage is a classic Hungarian dish that offers the perfect combination of ground pork, rice, and savoy cabbage. This dish evokes the traditional flavors of Hungarian cuisine and is a favorite for family lunches. As the savoy cabbage and meat layers come together in the oven, the sour cream topping turns golden brown, filling the entire kitchen with a mouthwatering aroma. The secret to perfect layered savoy cabbage is seasoning the layers properly and distributing the sour cream topping evenly. This dish is an excellent choice for a weekday lunch or even for festive occasions, as it is filling and easy to prepare.
Ingredients for this recipe
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Preparation Steps
1
Cook the rice in salted water, then drain and set aside. Separate the savoy cabbage leaves, blanch them in boiling salted water for 2-3 minutes, then drain well.
2
Finely chop the onion and garlic. Heat the oil in a skillet over medium heat and sauté the onion until translucent.
3
Add the ground pork to the skillet. Season with salt, pepper, and Hungarian sweet paprika. Cook until the pork is no longer pink, then stir in the cooked rice.
4
Grease a baking dish with oil. Start layering the dish: place a layer of savoy cabbage at the bottom, followed by the meat and rice mixture. Continue layering until all the ingredients are used.
5
In a bowl, whisk together the sour cream and egg. Pour the mixture over the top of the layered cabbage and spread evenly.
6
Bake in a preheated oven at 350°F (180°C) for 30-35 minutes, or until the top is golden brown.
7
Let it cool slightly before serving. Cut into slices and serve.
