This hearty Hungarian Layer Savoy Cabbage is a wonderful meal that’s easy to make ahead and pop in the oven before eating.
Hungarian Layered Savoy Cabbage
- 1 large head of savoy cabbage
- 1 pound of ground pork or crumbled tempeh
- 1 onion, diced
- 2 roaster peppers, diced
- 2 roma tomatoes, diced
- 2 cloves of garlic – minced
- ¾ cup uncooked rice
- 2 cups of sour cream
- Sunflower oil or peanut oil
- Salt and pepper, to taste
- 1 tablespoon of smoked paprika
- 1 teaspoon red pepper flakes
- Peel the cabbage into individual leaves. Cut out the tough stem or midrib from each leaf. Boil in salted water for 15 minutes, until soft. Drain and let cool.
- Meanwhile saute the diced onions and minced garlic in vegetable oil over low heat, stirring frequently. Add the peppers and tomato and continue cooking for another 5 minutes. Add the pork or tempeh, the paprika, red pepper flakes and salt & pepper, to taste. Cook for about 5 minutes, stirring frequently, then pour in a ½ cup of water, cover and cook for another 15-20 minutes.
- For the rice: in a pot heat 1 teaspoon of oil, add the rice and roast it for a minute or two, stirring frequently. Pour in 1 ½ cups of water, salt to taste, cover the pot and turn the heat down to low. Cook until all of the water is absorbed; about 15-20 minutes. Turn off the heat and leave the rice in the covered pot.
- Grease a medium size baking dish. Put a double layer of savoy cabbage on the bottom, then spread half of the cooked rice and half of the cooked meat/tempeh/ veggie mix. Add a new layer of savoy cabbage, rice and meat/tempeh/veggies and cover with the rest of the savoy cabbage.
- Spread 2 cups of sour cream on top and bake it in preheated oven, at 350, for about 30-35 minutes, until the sour cream browns a little bit. Enjoy!