Layered savoy cabbage is also a traditional Hungarian recipe which varies wildly in every household. I”d like to introduce my version that I learnt from my grandmother long, long time ago. It has such a great flavor that I can never resist having a second helping. The salty cabbage, the paprika mince and the mild rice go together extremely well, the creamy sour cream and the crispy bacon sits on the top like a crown.
1 large savoy cabbage
3/4 cup rice
1 cup + 150 ml water
700 g mince
1 tablespoon Hungarian paprika powder
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon marjoram
150 ml sour cream
275 g smoked bacon rashers
3 tablespoon of olive oil
2 tablespoon of butter
Break the cabbage into leaves, clean carefully and remove the hard parts. Cook in salted water with the fennel seeds for 15-20 minutes then drain.
Brown the onion in 2 tablespoon of olive oil, remove from the stove while adding the paprika powder. Add 50 ml water and put back on the stove. Add the mince and caraway seeds, season with salt, pepper and the marjoram. Cook for 5 minutes, add 100 ml water then cover with a lid and cook for another 15 minutes.
Meanwhile precook the rice by roasting in 1 tablespoon of olive oil with the cloves until the grains brighten up. It will take 3-4 minutes then add 1 cup water, season with salt, cover with a lid and cook on low temperature for 10 minutes.
Butter a deep roasting tray and put one layer of cabbage then one layer rice and one layer mince. Repeat it once or twice. The last layer should be cabbage. Spread the sour cream over and cover with the bacon rashers. Bake in preheated oven for 20 minutes on 200°C.
Serve it straight from the oven, offer some sour cream on the side.
Tip: try a mixture of beef and pork mince.
Cooking time: 55minutes
Calories: 668 Carbs:21.9 g Protein: 58.2 g Fat: 37.5