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Beetroot and Savoy cabbage bake served
Layered beetroot and Savoy cabbage bake with a golden breadcrumb topping

Beetroot and Savoy cabbage bake

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
This dish is a 'smart casual' reimagining of the classic Hungarian layered cabbage. The earthy sweetness of the beetroot harmonises surprisingly well with the robust flavour of the Savoy cabbage, while the rice absorbs the juices of the roasted vegetables. Although it may seem like an unusual pairing, the result is a vibrantly coloured, flavour-packed, and filling meal that proves meat-free dishes can be substantial.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (for blanching)
  • Heatproof dish (casserole dish)
  • Frying pan

Allergen Information

⚠️ Gluten

Instructions

1 ✓

Cook the rice in lightly salted water, then drain. Peel and grate the beetroot using a coarse grater.

Tip: It's best to cook the rice 'al dente' (slightly firm), as it will soften further in the oven from the vegetable steam.
2 ✓

Remove the cabbage leaves and cut out the thick stalks. Blanch in boiling salted water for 2-3 minutes, then immediately plunge into ice water.

Tip: The heat shock (boiling -> ice cold) stops the cooking process and sets the chlorophyll, keeping the cabbage a vibrant green.
3 ✓

Sauté the finely chopped onion and garlic in the oil until translucent. Add the grated beetroot and fry for 5-6 minutes until it softens slightly.

Tip: Frying caramelises the sugar content of the beetroot, giving it a deeper flavour.
4 ✓

Mix the fried beetroot and onion mixture with the cooked rice. Season with salt, pepper, and chopped parsley.

Tip: Taste the filling! You need to adjust the flavours now; you won't be able to later.
5 ✓

In a greased heatproof dish, layer: cabbage leaves, beetroot rice, cabbage. Lightly salt the layers.

Tip: Press down on the layers to make it compact, so it slices beautifully.
6 ✓

Spread the (plant-based) soured cream over the top and sprinkle with breadcrumbs.

Tip: The breadcrumbs protect the cream from drying out and add a crunchy texture.
7 ✓

Bake in an oven preheated to 180°C for 25-30 minutes, until the crumbs are golden brown. Let it rest for 10 minutes before serving.

Tip: Resting allows the juices to settle, so it doesn't fall apart when cut.

Recipe FAQ

Why is the dish watery?
You didn't drain the cabbage enough after blanching, or the beetroot released too much juice.

Ingredients

  • 1 whole Medium Savoy cabbage
  • 400 g Raw beetroot
  • 100 g Rice (dry weight)
  • 1 whole Onion
  • 2 cloves Garlic
  • 3 tbsp Olive oil
  • 200 g Plant-based soured cream (or regular soured cream)
  • 3 tbsp Breadcrumbs
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 bunch Fresh parsley