Hungarian Layered Cabbage Recipe – Hungarian Special
Hungarian Layered Cabbage (Káposztás Rakott) is a traditional comfort dish made with tangy sauerkraut, savory ground pork or beef, and rice, all baked together in flavorful layers. This hearty casserole is rich with paprika and sour cream, capturing the essence of Hungarian home cooking. It’s warming, filling, and perfect for cold days or family dinners.
- Prep Time25 min
- Cook Time1 hr
- Total Time1 hr 25 min
For the Meat and Rice Layer:
- 500g ground pork or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 2 tablespoons sunflower oil or butter
- 1 tablespoon Hungarian sweet paprika
- Salt and pepper to taste
For the Cabbage Layer:
- 1 jar (approx. 700g) sauerkraut, drained and rinsed
- 1 tablespoon oil or butter
For the Assembly:
- 200 ml sour cream (plus extra for serving)
- Butter or oil for greasing the baking dish
Hungarian Layered Cabbage Instructions:
Prepare the Meat Filling
In a skillet, heat oil and sauté onions until translucent.
Add garlic and cook for 30 seconds.
Stir in the ground meat and cook until browned.
Add paprika, salt, pepper, and cooked rice. Mix well and remove from heat.
Prepare the Sauerkraut
In a separate pan, sauté sauerkraut in a little oil for about 5–7 minutes to soften and mellow the flavor.
Assemble the Layers
Preheat the oven to 180°C (350°F). Grease a medium baking dish.
Start layering:
First layer: Half of the sauerkraut
Second layer: All of the meat and rice mixture
Third layer: Remaining sauerkraut
Spread sour cream evenly over the top.
Bake:
Cover with foil and bake for 40 minutes.
Remove foil and bake an additional 10–15 minutes until golden on top.
Serve:
Serve hot with an extra dollop of sour cream and fresh crusty bread on the side.
Let it rest 10 minutes before slicing to help it hold together.
Recipe Notes :
Meat Choice : Traditionally pork is used, but beef or a mixture works well too.
Sauerkraut Tip : Rinse the sauerkraut if it’s very sour, but don’t overdo it—you want that tang!
Paprika Boost : Use authentic Hungarian sweet paprika for the best flavor.
Make Ahead : This dish tastes even better the next day. Refrigerate and reheat gently.
Freezer Friendly : Can be frozen for up to a month. Thaw and reheat in the oven.
