Hungarian savoy cabbage casserole recipe
This savoy cabbage casserole (In Hungarian: Rakott kel) is a wonderful dish. Tasty and juicy, it is a delicious oven dish from Hungary. Try to play with spices, it will be a good pleasure cooking.
Secrets of Savoy cabbage casserole
Casserole dishes are a favorite because they are delicious and filling, and you can plan them for two days with them. Fortunately, these dishes are still delicious the next day; simply reheat in the oven.
Savoy cabbage casserole is a childhood favorite of mine, and I believe it is best with a lot of sour cream, so I use a lot of it. I blanch the kale leaves before layering; you must be careful with this step because the goal is not to cook the leaves apart. Blanching the vegetable preserves its color and makes it crisper.
This casserole is perfect if it’s juicy and delicious, so don’t brown it for too long or it will become dry.
Ingredients:
- 1 large head of savoy cabbage
- 800 g of minced pork shoulder
- 200 g of boiled rice
- 2 medium onions
- 3 tbsp of tomato paste
- olive oil
- ground black pepper
- salt to taste
- 1 tsp paprika
- 2 cups sour cream or bechamel (white) sauce
Steps:
- Cut the cabbage into quarters and remove the trunks. Boil in salted water the cabbage pieces for 20-25 minutes. Drain and put aside.
- Sauté the chopped onion in some oil for 4-5 minutes.
- Add minced meat, ground black pepper, paprika, tomato paste and salt, then pour enough water to just cover the meat. Cook for approx. 15 minutes until it thickens.
- Layer the ingredients in a fireproof dish: half of the savoy cabbage leaves, half of the amount of cooked rice, the meat ragout, rice, and cabbage.
- Spread the sour cream or bechamel on the top.
- Bake at 180°C (350°F) for 60 minutes.
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