Hungarian Layered Savoy Cabbage Casserole (Rakott Káposzta)

Hungarian Layered Savoy Cabbage Casserole (Rakott Káposzta)

This hearty, comforting dish—Rakott Káposzta—is a Hungarian classic, featuring layers of tender savoy cabbage, ground meat, rice, and tangy sauerkraut, all baked together with smoky paprika and sour cream. Perfect for chilly nights!

🍽️ Servings: 6-8

⏳ Prep Time: 30 mins | Cook Time: 1.5 hours

📝 Ingredients

For the Filling:

• 1 large savoy cabbage (or regular green cabbage)

• 1 lb ground pork (or mix of pork & beef)

• 1 cup cooked rice

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp sweet Hungarian paprika

• 1 tsp caraway seeds (optional but traditional)

• 1 cup sauerkraut, drained (or more to taste)

• Salt & black pepper to taste

• 2 tbsp lard or oil

For the Layers & Topping:

• 1 cup sour cream

• ½ cup smoked sausage (kolbász), sliced (optional)

• 1 cup shredded cheese (Traditionally Trappista or Edam, but mozzarella works)

• ½ cup breadcrumbs (for crunch)

👩‍🍳 Instructions

1. Prep the Cabbage

• Boil whole cabbage in salted water for 10 mins until leaves soften.

• Drain, cool, then peel off leaves carefully. Cut out the thick ribs.

2. Make the Filling

• In a skillet, heat lard/oil and sauté onion until golden.

• Add garlic, ground meat, and brown. Stir in paprika, caraway, salt, and pepper.

• Mix in cooked rice and sauerkraut. Set aside.

3. Layer the Casserole

• Grease a deep baking dish (9×13-inch).

• Layer 1: Cover the bottom with cabbage leaves.

• Layer 2: Spread half the meat-rice filling.

• Layer 3: Add sliced sausage (if using) and a drizzle of sour cream.

• Layer 4: More cabbage leaves, then the rest of the filling.

• Top layer: Cabbage leaves, sour cream, cheese, and breadcrumbs.

4. Bake

• Cover with foil and bake at 350°F (175°C) for 1 hour.

• Uncover, bake 15-20 mins more until golden and bubbly.

💡 Tips & Tricks

✅ Make ahead: Assemble a day ahead and bake when ready.
✅ Vegetarian? Swap meat for mushrooms and lentils.
✅ Extra tang? Add more sauerkraut between layers.
✅ Serve with: Fresh bread, pickles, and a dollop of sour cream.

🇭🇺 Why This Dish?

• Hungarian comfort food at its finest—similar to Polish gołąbki but baked in layers.

• Perfect for leftovers—tastes even better the next day!

Csodálatos! (Wonderful!) Let me know if you’d like a spicier or lighter version. 😊