Hungarian Layered Savoy Cabbage Bake - (Rakott Kel)

Real comfort food. Layers of Savoy cabbage with pre-cooked peppery pork mince and rice, softened with sour cream between the layers. Its about the marriage of flavors. Classic Hungarian dish. This version is made without paprika, but it is often also used in the making.

Ingredients:

1 Whole Savoy Cabbage

600g Pork mince

1 large Brown Onion

Tablespoon of Lard and some vegetable oil

1.5 cup steamed rice

1 Whole egg

400g Sour Cream

Salt & Pepper

Some powder stock like Vegeta

Some smoked leftover ham or meat to add extra flavour

Peal the cabbage by separating the leaves, cut out the core. Place it in a pot of boiling water and cook till softens, about 10 minutes. Drain and set aside.

In a pan heat the lard with some oil, add the finely chopped onion and saute till starts browning. Add the pork mince and cook till water evaporated and starts to slightly stick to the pan. Add salt, pepper, powder stock. I have also added some Worcestershire sauce and 2 cloves of garlic.

If you wanting to use powder paprika, add that now. (I have not used)

Add the steamed fully cooked rice to the mince, stir to combine, but no further cooking required.

Grease with some lard a deep baking tray, and dust lightly with breadcrumbs.

Spread some of the pork/rice mix on the bottom, then lay out a layer of cabbage. Spread the pork/rice mix again, spread some sour cream on it. You will need to mix 1 egg with the sour cream before you do that. Then cover with a layer of cabbage again. Continue with the layers, and finish with the sour cream. I have lightly spreaded some grated cheddar cheese on the top.

Bake in a 200c oven for about 30 minutes, or until the top starts to brown slightly.

Serve warm with some extra sour cream.

Bon Appetit - Jo Etvagyat!