Rakott Kelkáposzta: Hungarian Savoy Cabbage Casserole

Why You’ll Love This Recipe

• Classic Hungarian comfort: silky savoy cabbage, paprika-scented meat, and a tangy sour cream top.
• Family-friendly and reheats beautifully for weeknight leftovers.
• Balanced layers: tender greens, fluffy rice, juicy meat, and crispy, bronzed edges.
• Flexible: adjust heat with hot paprika, swap meats, or add smoky sausage.

Grocery List

• Produce: 1 savoy cabbage, 1 large onion, 3 garlic cloves, fresh parsley
• Dairy: Sour cream, 1 large egg, milk, butter
• Pantry: Long-grain white rice, neutral oil or lard, tomato paste, low-sodium broth, sweet Hungarian paprika, hot paprika (optional), caraway seeds, dried marjoram, kosher salt, black pepper

Full Ingredients

For the cabbage

• 1 medium-large savoy cabbage (about 2.5 lb / 1.2 kg), core removed and leaves separated
• 1 tbsp kosher salt (for blanching water)

For the rice

• 3/4 cup (145 g) long-grain white rice
• Water and salt for boiling

For the paprika meat

• 2 tbsp neutral oil or lard
• 1 large onion (about 8 oz / 220 g), finely chopped
• 1 lb (450 g) ground pork
• 1 lb (450 g) ground beef
• 3 garlic cloves, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds, lightly crushed
• 1 tsp dried marjoram
• 1/4 tsp hot paprika or cayenne (optional, to taste)
• 2 tbsp tomato paste
• 1/2 cup (120 ml) low-sodium chicken or beef broth
• 1 1/2 tsp kosher salt (reduce if using table salt)
• 3/4 tsp freshly ground black pepper

For assembly

• 1 1/2 cups (360 g) full-fat sour cream
• 1 large egg
• 2 tbsp milk (or 2 tbsp reserved cabbage blanching liquid)
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter, cut into small dots
• Chopped fresh parsley, for garnish
• Sweet paprika, for dusting the top (optional)

Step-by-Step Instructions

Step 1: Blanch the cabbage

Heat the oven to 375°F (190°C). Bring a large pot of salted water (1 tbsp salt) to a boil. Separate and rinse the savoy cabbage leaves. Blanch the leaves in batches for 5–6 minutes, until pliable and bright green. Transfer to a colander, cool until handleable, then pat dry. If any leaves have thick ribs, shave them down with a knife so the leaves lay flat. Cut larger leaves into wide strips for even layering. Reserve 2 tablespoons of the blanching water if you’d like to thin the sour cream later.

Step 2: Par-cook the rice

Boil the rice in plenty of salted water until just tender with a slight bite, 10–12 minutes. Drain well and spread on a plate to steam off excess moisture. This keeps the rice fluffy in the finished casserole.

Step 3: Brown the meats with aromatics

In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring, until translucent and lightly golden, 5–7 minutes. Increase heat to medium-high, add the ground pork and beef, and cook, breaking up clumps, until no longer pink and lightly browned, 8–10 minutes. Stir in the garlic and cook 30 seconds.

Step 4: Season with paprika and simmer

Take the pan off the heat (this prevents burning the paprika). Stir in sweet paprika, caraway, marjoram, hot paprika (if using), black pepper, and salt until the meat is evenly coated. Return to medium heat, add the tomato paste, and cook 1 minute. Pour in the broth, scrape up any browned bits, and simmer 5 minutes until saucy but not soupy. Taste and adjust salt and pepper. Remove from heat.

Step 5: Mix the sour cream topping

In a bowl, whisk the sour cream, egg, milk (or reserved blanching water), and a pinch of salt until smooth. This mixture will dot the middle and blanket the top, baking into a gently set, tangy crust.

Step 6: Layer the casserole

Grease a 9×13-inch (3-quart) baking dish. Layer as follows: spread half the cabbage on the bottom; spoon over about one-third of the sour cream mixture; scatter all the rice in an even layer; spoon all the paprika meat over the rice; top with the remaining cabbage and finish with the remaining sour cream, spreading to the edges. Dot with butter and dust lightly with sweet paprika if you like.

Step 7: Bake, broil, and rest

Bake at 375°F (190°C) for 35–40 minutes, until the edges are bubbling. For bronzed, crispy edges, switch to broil for 1–3 minutes, watching closely. Remove and rest 10 minutes to set the layers. Garnish with chopped parsley and serve warm.

Pro Tips

• Take the pan off heat before adding paprika; it can scorch and turn bitter if added directly to very hot fat.
• Drain cabbage and rice well so the casserole bakes, not steams.
• Use full-fat sour cream for the richest, most stable topping; the egg helps it set and brown beautifully.
• Season each layer lightly with salt for balanced flavor throughout.
• Let the casserole rest 10 minutes before slicing; the layers cut much more cleanly.

Variations

• Smoky sausage: Fold 4–6 oz (115–170 g) sliced Hungarian sausage (csabai or kolbász) into the meat mixture for added depth.
• Lighter turkey version: Substitute ground turkey thigh for the pork-beef mix and use half sour cream, half Greek yogurt.
• Vegetarian: Replace meat with 12 oz (340 g) finely chopped mushrooms sautéed until browned + 1 cup (200 g) cooked lentils; keep the same seasonings.

Storage & Make-Ahead

Refrigerate leftovers tightly covered for up to 4 days; reheat at 350°F (175°C) for 20–25 minutes or microwave individual portions. Assemble up to 24 hours ahead, cover, and refrigerate; add 5–10 minutes to the bake time. To freeze, wrap the fully cooled casserole or individual portions tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat at 350°F (175°C) until hot and bubbling.

Nutrition (per serving)

Approximate values: 700 kcal; 37 g protein; 43 g fat; 28 g carbohydrates; 4 g fiber; 820 mg sodium. Values will vary based on brands and exact ingredients.