Hungarian Layered Savoy Cabbage
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
Recipe by Driftless Organics at https://www.driftlessorganics.com/hungarian-layered-savoy-cabbage/