Layered Savoy Cabbage with Vegetable Sauce
Layered dishes are a beloved traditional staple of Hungarian cuisine, prepared for generations for family lunches and dinners. Layered Savoy Cabbage is one of the most popular variations, made truly filling with sour cream and spiced ground meat. The extra vegetable sauce not only provides a delicious complement to this dish, but also makes it even more nutritious. This dish is an ideal choice for those who love hearty, homemade one-pot meals!
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 minutes. Drain well and set aside to cool.
2
Cook the rice until partially done. Set aside to cool slightly.
3
Finely chop the onion and garlic. Sauté them in 1 tablespoon of oil in a skillet over medium heat until translucent.
4
Add the ground pork to the skillet. Season with salt and pepper and cook for 5-6 minutes, until browned. Stir in the Hungarian sweet paprika.
5
Mix the partially cooked rice with the pork mixture and let it cool slightly.
6
Grease a baking dish with a little oil. Arrange a layer of savoy cabbage leaves on the bottom.
7
Layer the rice and meat mixture over the cabbage, then add another layer of savoy cabbage. Repeat this layering until all the ingredients are used, finishing with a layer of cabbage on top.
8
Whisk the sour cream with a little water until smooth, then pour it evenly over the layered cabbage.
9
Preheat the oven to 350°F (180°C) and bake the layered savoy cabbage for 35-40 minutes, or until the top is golden brown.
10
While the layered cabbage is baking, prepare the vegetable sauce. Grate the carrot and parsley root and sauté them in a little oil until softened.
11
Add a little water and simmer the vegetables until tender. Season with salt and pepper to taste.
12
Let the baked layered savoy cabbage rest for a few minutes before slicing and serving with the vegetable sauce.
