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Layered savoy cabbage with minced meat and sour cream cheese, baked golden brown in the oven
Layered savoy cabbage enriched with sour cream and cheese, layered with minced meat

Layered savoy cabbage bake (Rakott kel)

Author: Flavelo
Recipes Main Courses
Rakott kel is the 'lasagne' of Hungarian cuisine. The distinct flavour of savoy cabbage is tamed by the richness of sour cream and the spice of the meat. Layering ensures that every bite has a balance of flavours, and in the oven, it all melts together.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 5 servings
🔥 Calories 900 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking dish (Roasting tin)
  • Saucepans (for rice, cabbage)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Pre-cook the rice until half-done, separate the cabbage into leaves and blanch (scald) them.

Tip: Blanching (brief boiling then cooling) softens the leaves and preserves their colour, but doesn't cook them to mush.
2 ✓

Brown the meat with the onion and spices.

Tip: Cook the meat thoroughly, as in the oven the flavours will just meld together.
3 ✓

Layer: cabbage, rice+meat, sour cream, repeat.

Tip: The top layer should be sour cream, which bakes red and protects the food from drying out.
4 ✓

Bake together in the oven.

Tip: It is ready when the top is patchily browned.

Recipe FAQ

Why is the bottom watery?
Savoy cabbage releases a lot of water. Drain thoroughly after blanching, and bake a little longer!

Ingredients

  • 1 head Savoy cabbage
  • 500 g Minced pork
  • 200 g Rice
  • 1 pc Onion
  • 2 cloves Garlic
  • 200 g Sour cream
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 2 tbsp Oil