This Hungarian layered cabbage casserole with pork, rice, and Savoy cabbage, flavored with sweet paprika and topped with a layer of sour cream, is classic Hungarian comfort food.
Ingredients
- head Savoy cabbage: 1 piece
- vegetable oil: 1 Tbsp
- red onion: 1 piece (diced)
- clove garlic: 1 piece (minced, to taste)
- salt and freshly ground black pepper: (to taste)
- ground pork: 1 pound
- sweet paprika: 1 Tbsp
- water: 0.33333 cup
- vegetable oil: 1 tsp
- uncooked white rice: 0.75 cup
- 1/2 cups water: 1 piece
- sour cream: 2 cups
Metric Conversion
Stages of cooking
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Separate cabbage leaves, rinse, and remove the hard ribs by cutting closely along the center ribs on both sides of each leaf with a sharp knife; discard ribs. Bring a large pot of salted water to a boil. Add cabbage leaves, and cook until tender, 15 to 20 minutes; drain.
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Preheat the oven to 350 degrees F (180 degrees C). Grease an 8x11-inch baking dish.
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Meanwhile, heat 1 tablespoon vegetable oil in a skillet over low heat. Add onions, garlic, and a pinch of salt. Cook, stirring, until onions are soft and translucent, about 3 minutes.
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Add pork and season with paprika, salt, and pepper. Cook, stirring frequently, about 5 minutes. Pour in water, cover, and simmer until most of the water has evaporated, 15 to 20 minutes.
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Meanwhile, heat 1 teaspoon vegetable oil in a saucepan over medium heat; add rice and toast until the grains are shiny, stirring frequently, about 1 minute. Pour in 1 1/2 cups water and a little salt. Bring to a boil, cover pot, and turn heat down to low. Cook until rice is tender and water is absorbed, 15 to 20 minutes. Turn off heat.
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Line the prepared baking dish with 1/2 of the cabbage. Spread 1/2 of the cooked rice over the cabbage, followed by a layer of 1/2 of the cooked meat. Add another layer of 1/2 of the remaining cabbage, followed by a layer of remaining rice and meat; cover with remaining cabbage. Spread sour cream evenly over the top.
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Bake in the preheated oven until casserole is heated through and sour cream is starting to lightly brown, 30 to 35 minutes.