This Savoy Cabbage Casserole is our family version of Hungarian Layered Savoy Cabbage (Rakott kelkáposzta) with savoy cabbage, ground pork, rice and sour cream. The most important spice of this dish is carraway.
Hungarian layered savoy cabbage casserole (Rakott kelkáposzta)
1 (smaller) savoy cabbage 1 cup (uncooked) rice 500 grams ground pork 1 onion, diced 3 cloves garlic, minced 1/2 teaspoon carraway powder ground black pepper 1 tablespoon sweet (Hungarian) paprika powder salt vegetable oil 500 grams sour cream
At first cook the rice. Pick on the savoy cabbage into leaves and cook it in salted water.
Heat the vegetable oil in a large pan and add the diced onion and a pinch of salt. Cook slowly until the onions are clear and glassy. Place ground pork in the pan, add the sweet (Hungarian) paprika powder, the minced garlic, the carraway powder, the ground black pepper and the salt. (Do not burn the paprika!) Pour in just enough water to cover. Cover and cook it slowly for about 30 minutes.
Oil a medium size baking dish. Put the one third of cooked savoy cabbage on the bottom, then spread half of the cooked rice and half of the cooked meat. Add a new layer of savoy cabbage, rice and meat and cover with the rest of the savoy cabbage.
Spread sour cream on top and bake it in preheated oven (190 °C) for about 30-35 minutes.
Put more sour cream on the plate.