Dish

Rakott káposzta

Layered Cabbage Casserole

Rakott káposzta is made by layering boiled cabbage leaves with a mixture of ground pork, rice, onions, and spices. Each layer is topped with a generous dollop of sour cream before the next layer is added. The dish is then baked in the oven until the top is golden brown and crispy. The result is a rich and flavorful casserole that is sure to satisfy.

European cuisine› Alpine cuisine› Hungarian cuisine

Casserole

Origins and history

Rakott káposzta has been a staple of Hungarian cuisine for centuries. It is believed to have originated in the rural areas of Hungary, where cabbage was a common ingredient in many dishes. Today, it is enjoyed throughout the country and is often served at family gatherings and special occasions.

Dietary considerations

Gluten-free, can be made dairy-free by using a non-dairy sour cream substitute

Variations

Variations of Rakott káposzta can include the addition of smoked sausage or bacon, or the use of different types of meat such as beef or lamb. Vegetarian versions can also be made by using a meat substitute or omitting the meat altogether.

Presentation and garnishing

Rakott káposzta can be presented in a large casserole dish or individual ramekins. Garnish with a sprig of fresh parsley or dill for a pop of color.

Tips & Tricks

To save time, use pre-shredded cabbage instead of boiling and shredding a whole head of cabbage. Make sure to drain any excess liquid from the cabbage before layering it in the casserole dish.

Side-dishes

Rakott káposzta is often served with a side of pickles or pickled vegetables, such as cucumbers or peppers. It can also be served with a side of crusty bread to soak up the delicious sauce.

Drink pairings

A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, pairs well with Rakott káposzta. For a non-alcoholic option, try a glass of sparkling water with a squeeze of lemon.