Layered Cabbage Casserole

Ingredients

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• Salt and pepper to taste Salt and pepper to taste
• Butter for greasing the baking dish Butter for greasing the baking dish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 11g)
• Carbohydrates: 20g (Sugars: 4g)
• Protein: 30g
• Fiber: 4g
• 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. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes, until slightly softened. Remove and set aside.
3. 3.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground pork and beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
5. 5.
   Stir in the Hungarian paprika, caraway seeds, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
6. 6.
   Grease a large baking dish with butter. Place a layer of blanched cabbage leaves on the bottom of the dish.
7. 7.
   Spread half of the meat mixture over the cabbage leaves, followed by half of the cooked rice. Repeat the layers with the remaining cabbage, meat, and rice.
8. 8.
   Pour the beef or vegetable broth over the layers, ensuring it is evenly distributed.
9. 9.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
10. 10.
    Remove the foil and spread the sour cream evenly over the top layer. Return to the oven and bake for an additional 15 minutes, or until the top is golden and bubbling.
11. 11.
    Allow the casserole to cool for a few minutes before serving. Serve hot and enjoy!

Treat your ingredients with care...

• Cabbage — Blanching the cabbage leaves helps soften them, making them easier to roll and resulting in a more tender texture in the final dish.
• Hungarian paprika — Opt for high-quality Hungarian paprika to achieve an authentic and robust flavor profile.
• Caraway seeds — Toasting the caraway seeds before adding them to the meat mixture enhances their aroma and flavor.
• Sour cream — Use full-fat sour cream for a rich and creamy topping. Alternatively, you can use a dairy-free sour cream substitute if desired.
• Beef or vegetable broth — Homemade broth or low-sodium store-bought broth works best to control the saltiness of the dish.

Tips & Tricks

• To save time, you can use pre-cooked rice or leftover rice from a previous meal.
• For a spicier version, add a pinch of cayenne pepper or hot paprika to the meat mixture.
• If you prefer a vegetarian version, substitute the ground meat with cooked lentils or mushrooms.
• Serve the casserole with a dollop of sour cream and a sprinkle of fresh parsley for added freshness.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Layered Cabbage Casserole is best served hot, straight from the oven. It pairs well with a simple green salad or pickled vegetables on the side. Serve it as a main course for a comforting family dinner or as a centerpiece for a festive gathering.

Presentation advice

To present the Layered Cabbage Casserole beautifully, carefully remove a portion from the baking dish using a spatula or serving spoon. Place it on a plate, ensuring the layers are visible. Garnish with a sprig of fresh parsley or a sprinkle of paprika for an attractive touch.