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Vegan layered Savoy cabbage with vegetables served
Savoy cabbage casserole with mushroom filling

Vegan Layered Savoy Cabbage

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Layered cabbage is one of the most divisive dishes in Hungarian cuisine, but when made well, it's a real treat. The key lies in the proportions: the strong taste of Savoy cabbage is tamed by the neutrality of rice and the umami (meaty flavour) of the mushroom stew. And the plant-based sour cream bakes just as creamy in the oven as the traditional one.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot for cabbage
  • Frying pan for ragout
  • Deep baking tray

Allergen Information

⚠️ Soya (if using soya sour cream)

Instructions

1 ✓

Cut the cabbage into strips, removing the thick veins. Boil in salted water with caraway for 10 minutes (until half-cooked), then drain thoroughly.

Tip: Caraway not only adds flavour but also aids digestion (anti-bloating).
2 ✓

Cook the rice halfway (approx. 8-10 minutes), then drain.

Tip: The centre of 'half-done' rice is still a bit hard.
3 ✓

Make the 'stew': sauté the onion in the oil, sprinkle with paprika, then immediately add the sliced mushrooms and crushed garlic. Season with salt and pepper, simmer for 10 minutes.

Tip: The high glutamate (umami) content of mushrooms replaces the richness of meat.
4 ✓

Mix the par-cooked rice with the mushroom stew.

Tip: This way the rice grains absorb the tasty juice right away.
5 ✓

Place a layer of cabbage in an oiled baking tray. Top with the mushroom rice, then drizzle with half the sour cream. Cover with the remaining cabbage, and spread the remaining sour cream on top.

Tip: Sprinkle the top with a little paprika so it bakes to a nice red colour.
6 ✓

Bake at 180°C for 30-35 minutes until the top is browned.

Tip: Let rest for 15 minutes after taking out of the oven, otherwise it falls apart when serving.

Recipe FAQ

Why do I need to par-cook the rice?
In baked dishes, rice needs to 'grip', but if completely raw, it would suck all the juice from the vegetables. Half-cooked rice absorbs just enough moisture for a juicy result.

Ingredients

  • 1 medium head Savoy cabbage
  • 200 g Rice
  • 300 g Brown chestnut mushrooms
  • 1 pc Red onion
  • 2 cloves Garlic
  • 3 tbsp Sunflower oil
  • 300 ml Vegan sour cream (e.g. soya yogurt with lemon)
  • 1 tsp Ground caraway or cumin
  • 1 tsp Paprika powder
  • 1 tsp Salt
  • 0.5 tsp Pepper