Hungarian Rakott Kaposzta Cabbage Casserole
Dive into the heart of Hungarian comfort food with Rakott Káposzta, a delectable layered cabbage casserole that's rich in flavor and hearty enough to satisfy any appetite. This traditional Hungarian dish combines tender blanched cabbage leaves, tangy sauerkraut, seasoned ground pork, and fluffy white rice, all brought together with a luxurious topping of creamy sour cream and eggs. Infused with the warm, smoky depth of paprika and the earthy aroma of caraway seeds, this casserole bakes to golden, bubbling perfection. A perfect make-ahead meal for family dinners or special gatherings, Rakott Káposzta is a true celebration of old-world flavors and rustic charm. Serve it with a dollop of sour cream for an authentic touch and savor a taste of Hungary right at your table! Keywords: Hungarian cabbage casserole, Rakott Káposzta recipe, traditional Hungarian recipes, layered sauerkraut casserole, hearty comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head White cabbage
- 500 grams Sauerkraut
- 500 grams Ground pork
- 200 grams Cooked white rice
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 teaspoons Paprika
- 200 grams Sour cream
- 2 large Eggs
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Caraway seeds
- 1 tablespoon Butter
Instructions
Bring a large pot of water to a boil. Remove the core of the cabbage head and carefully separate the leaves. Blanch the cabbage leaves in the boiling water for 2-3 minutes until pliable. Remove and set aside.
Preheat your oven to 180°C (355°F) and grease a medium-sized casserole dish with butter.
Heat the vegetable oil in a large pan over medium heat. Finely chop the onion and garlic, then sauté until soft and fragrant (about 3-4 minutes).
Add the ground pork to the pan and cook until browned, breaking it apart with a wooden spoon. Stir in the paprika, salt, black pepper, and caraway seeds. Cook for another 2 minutes, then remove from heat.
In a small bowl, whisk together the eggs and sour cream. Set aside.
Assemble the casserole: Begin by layering half of the sauerkraut evenly on the bottom of the casserole dish. Add a layer of blanched cabbage leaves on top of the sauerkraut.
Spread half of the cooked rice over the cabbage layer, followed by half of the pork mixture. Repeat with the remaining sauerkraut, cabbage leaves, rice, and pork.
Spread the sour cream mixture evenly over the top of the casserole, ensuring it covers the entire surface.
Cover the casserole dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the top is golden and bubbling.
Let the casserole rest for 10 minutes before slicing and serving. Enjoy your Hungarian Rakott Kaposzta with a dollop of sour cream on the side if desired.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 6953 mg | 302% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 55.3 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1020 mg | 78% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2731 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
