Instructions:
- Prepare the cabbage
- Bring a large pot of salted water to a boil.
- Blanch the cabbage leaves for 2–3 minutes until softened. Drain and set aside.
- Make the meat mixture
- In a pan, heat lard/oil.
- Sauté the onion until golden, add garlic and cook briefly.
- Stir in the ground pork, season with salt, pepper, caraway, and paprika. Cook until browned.
- Mix in the cooked rice.
- Prepare sour cream mix
- Whisk sour cream with the egg and a pinch of salt. This will be used for layering and topping.
- Layer the casserole
- Grease a baking dish.
- Start with a layer of cabbage leaves, then spread some meat-rice mixture.
- Add a spoonful of sour cream mix.
- Continue layering (like lasagna) until all ingredients are used, finishing with cabbage on top.
- Spread the remaining sour cream mixture over the top.
- Bake
- Preheat oven to 180°C / 350°F.
- Cover with foil and bake for 30 minutes.
- Uncover and bake another 15–20 minutes until the top is golden.
- Serve
- Let rest for 10 minutes before cutting into squares.
- Traditionally enjoyed with fresh bread and sometimes a little extra sour cream on the side.
👉 This dish is the savory cousin of rakott krumpli (layered potatoes). It’s filling, rustic, and deeply Hungarian—perfect for cold days.
Would you like me to also share a spicy version with smoked sausage (kolbász) that many Hungarian families add to make it even richer?