Armenian Layered Cabbage Casserole

Ingredients

In this Armenian adaptation, the traditional Hungarian Rakott káposzta is transformed by incorporating Armenian flavors and ingredients. The original dish typically uses sour cream, while this Armenian version features a creamy yogurt sauce. Additionally, the spices used in the meat mixture are influenced by Armenian cuisine, with the addition of cumin and cinnamon, which add a unique depth of flavor. We alse have the original recipe for Rakott káposzta, so you can check it out.

• 1 large cabbage head, cored and leaves separated 1 large cabbage head, cored and leaves separated
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (200g) long-grain rice, cooked 1 cup (200g) long-grain rice, cooked
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 eggs 2 eggs
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 26g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch for 5 minutes, until slightly softened. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground meat to the skillet and cook until browned, breaking it up with a spoon.
5. 5.
   Stir in the paprika, cumin, cinnamon, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
6. 6.
   In a separate bowl, mix the cooked rice with the meat mixture.
7. 7.
   In a small bowl, whisk together the yogurt and eggs until well combined.
8. 8.
   Grease a baking dish with olive oil. Place a layer of blanched cabbage leaves on the bottom of the dish.
9. 9.
   Spread half of the meat and rice mixture over the cabbage leaves. Repeat the layers, finishing with a layer of cabbage leaves on top.
10. 10.
    Pour the yogurt and egg mixture evenly over the top layer of cabbage leaves.
11. 11.
    Bake in the preheated oven for 40-45 minutes, until the top is golden and the casserole is heated through.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.
13. 13.
    Garnish with fresh chopped parsley and serve warm.

Treat your ingredients with care...

• Cabbage — Make sure to blanch the cabbage leaves until slightly softened to ensure they are pliable and easy to layer in the casserole.
• Ground meat — Use lean ground beef or lamb for a healthier option. You can also mix both meats for added flavor.
• Yogurt — Opt for plain yogurt with a creamy consistency for the best results in the sauce.

Tips & Tricks

• To save time, you can blanch the cabbage leaves in advance and store them in the refrigerator until ready to use.
• For a vegetarian version, replace the ground meat with cooked lentils or mushrooms.
• Feel free to adjust the spices according to your taste preferences. Add a pinch of chili flakes for a spicier kick.
• Serve the casserole with a dollop of yogurt on top and a sprinkle of paprika for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Armenian Layered Cabbage Casserole is best served warm, straight from the oven. It can be enjoyed as a main course accompanied by a fresh salad or as a side dish alongside grilled meats. Serve with a side of crusty bread to soak up the delicious yogurt sauce.

Presentation advice

To present this dish beautifully, carefully arrange the layers of cabbage, meat, and rice in the baking dish. When serving, garnish with a sprinkle of fresh chopped parsley for a pop of color. Serve the casserole in individual portions, allowing the layers to be visible and enticing.