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Layered Savoy cabbage with juicy minced meat and tender rice filling
Freshly baked layered savoy cabbage with a crispy golden cheese topping.

Layered savoy cabbage with pork and rice

Author: Flavelo
Recipes Main Courses
Rakott kelkáposzta is one of the most brilliant comfort foods of Hungarian cuisine, where the characterful, slightly sweet taste of Savoy cabbage meets spiced minced meat and silky sour cream. The essence of the layering is that the juices permeate the entire dish: the fat from the meat flavours the rice, and the sour cream softens the cabbage, while the cheese on top bakes into a crispy crown.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot for blanching cabbage
  • Frying pan for the meat ragout
  • Ovenproof dish or roasting tin
  • Colander

Allergen Information

⚠️ Milk

Instructions

1 ✓

Separate the cabbage into leaves, cut out the thick veins, then boil in rapidly boiling salted water for 5-8 minutes until pliable. Drain and let drip dry.

Tip: Blanching breaks down the plant fibres and partially removes the substances in cabbage that cause bloating, making it easier to digest.
2 ✓

Cook the rice in twice the amount of salted water until tender.

Tip: The starch granules in the rice absorb water and swell. It is important that the water is already seasoned here! (Hydration)
3 ✓

Sauté the finely chopped onion in the fat until translucent, add the minced meat, and fry until it turns white. Remove from the heat, stir in the paprika, crushed garlic, salt, and pepper, then fry until done.

Tip: The brown bits formed when searing the meat give the ragout a deep, meaty flavour. We dissolve the paprika in fat but do not burn it, so it doesn't become bitter. (Maillard reaction and solubility)
4 ✓

Lightly grease a baking tin. Lay down a layer of cabbage, pile rice on top, then the meat ragout. Drizzle with sour cream.

Tip: Layering ensures that flavours permeate the dish vertically during baking; the fat and sour cream trickle down to flavour the lower layers.
5 ✓

Continue layering until the ingredients are used up, finishing with cabbage on top. Spread with the remaining sour cream and sprinkle with the cheese.

Tip: The top sour cream and cheese layer 'insulates' the dish, so it steams in its own juices while the top browns.
6 ✓

Bake in an oven preheated to 180°C for about 25-30 minutes, until the cheese is golden brown and bubbly.

Tip: The proteins and sugars in the cheese brown under heat, forming a crispy crust. (Maillard reaction)

Recipe FAQ

The dish turned out too watery.
Drain the Savoy cabbage thoroughly after blanching; you can even squeeze it out a bit. Cook the rice slightly drier as well.
The rice remained hard.
The rice hardly softens in the oven as there is little free liquid. Cook it almost completely before assembling.
How can I make it more flavourful?
Mix crushed garlic and a pinch of salt into the sour cream, so the creamy layer also has character.

Ingredients

  • 1 medium head Savoy cabbage
  • 400 g Minced pork (shoulder or leg)
  • 150 g Rice
  • 1 head Onion
  • 2 cloves Garlic
  • 300 g Sour cream (20% fat)
  • 100 g Grated cheese (e.g. Trappist or Edam/Gouda)
  • 2 tbsp Lard or oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Paprika (sweet)